Name: Slow Cooker Mississippi Pot Roast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz beef chuck roast; 0.5 tbsp ghee; 4 whole pepperoncini peppers; 1 tbsp pepperoncini juice; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp dried dill; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup beef bone broth; 1.5 cup cauliflower florets

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow Cooker Mississippi Pot Roast

Slow-cooked beef chuck roast seasoned with aromatic herbs and tangy pepperoncinis, resulting in a melt-in-your-mouth texture that pairs perfectly with cauliflower.

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NUTRITION

Protein

42.8g

Fat

21.7g

Carbs

14.3g

SERVINGS

1 serving

INGREDIENTS

4 oz beef chuck roast

0.5 tbsp ghee

4 whole pepperoncini peppers

1 tbsp pepperoncini juice

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup beef bone broth

1.5 cup cauliflower florets

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PREPARATION

1
Trim any excessive outer fat from the beef chuck roast and pat it dry with a paper towel.
2
In a small bowl, whisk together the garlic powder, onion powder, dried dill, sea salt, and black pepper.
3
Rub the spice mixture evenly over all sides of the beef to ensure deep flavor infusion.
4
Place the seasoned beef into the slow cooker and top with the ghee and whole pepperoncini peppers.
5
Pour the pepperoncini juice and beef bone broth around the sides of the beef, taking care not to wash off the spices.
6
Cover and cook on the low setting for 8 hours until the beef is tender and easily shreds with a fork.
7
While the beef finishes, steam the cauliflower florets until very soft, then mash them or leave them whole to serve as a base.
8
Shred the beef directly in the slow cooker to let it soak up the savory juices before serving over the cauliflower.