Paleo Mississippi Mud Roast

I’ve been a slacker in updating the blog with this recipe…. sorry folks!  This is a very very forgiving recipe so you can’t really mess it up.


  • 5.5 lbs round roast (or any roast type meat)
  • 6 TBSP ranch seasoning (see below)
  • 1 cup beef bone broth or beef stock
  • 1 TBSP coconut aminos
  • 1/2 jar pepperoncini and its juice
  • 3 TBSP ghee

RANCH SEASONING (Mix all the ingredients in an airtight container.  You’ll end up with about a cup which is more than you need for this, so save it for next time.)

  • 1/2 cup dried parsley
  • 2 TBSP dried dill
  • 3 TBSP garlic powder
  • 3 TBSP onion powder
  • 3 TBSP onion flakes
  • 3 TBSP dried celery
  • 4 tsp drive chives


  1. Place the roast in the crock pot with the beef broth.
  2. Drizzle coconut aminos over everything.
  3. Place the ghee on top of the roast.
  4. Place the pepperoncinis on and around the roast.  Pour the juice over everything.
    • You can place as little or as much of these as you want.  I think it really adds to the flavor of the recipe so use at least a handful of pepperonicinis and you can omit the juice if you’re hesistant.
  5. Sprinkle the ranch seasoning over the roast.
  6. Cover and set to cook on high for about 6 hours.
  7. Shred the meat and mix.  You can set to low until ready to eat.

NOTE:  Usually I make a side of roasted veggies (potatoes, brussel sprouts, and carrots with italian and/or rosemary seasoning) to eat with this.  Mark likes rice so we’ll sometimes have the meat over rice – its pretty tasty!  You can increase the amount of broth without altering the taste of the recipe if you want something with a little more gravy.

Author: NicoleJeannette

I'm an unofficial cook, baker, and VR enthusiast in Colorado Springs.

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