Mississippi Pot Roast
Servings: 8 servings
Calories: 432kcal
Ingredients
- 3 pounds beef roast, cut into large chunks
- ½ cup butter flavored coconut oil*
- 2 tablespoons Primal Paleo Ranch Mix
- 2 tablespoons Primal Paleo French Onion Mix
- ½ cup pepperoncinis
- 2 tablespoons water
Instructions
- Melt the ghee in the Instant Pot by using the "sauté" button. Once melted, add in the beef, ranch mix, french onion mix, pepperoncinis and water. Place lid on, close valve and cook 45 on high.
- Let naturally release for 20-25 minutes. This is important for tender meat! Once that time is up, hit "cancel" and release valve. Remove lid and shred the meat, this should be very easy.
- Hit "sauté" and cook 10-15 minutes, until the juices have reduced.
Notes
*Can use ghee if tolerated or butter
Nutrition
Calories: 432kcal | Carbohydrates: 3g | Protein: 33g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 420mg | Potassium: 585mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 48IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 4mg