Paleo Mississippi Roast with Lotus Root
A delicious dairy-free take on the popular roast!
Servings 4 people
- 700 g beef chuck roast
- 120 g lotus root optional - skip for keto version
- 1 red pepper
- 1/2 onion
- 140 g mushroom
- 200 g green beans
- 3 tbsp unsalted butter use ghee if paleo
- 5 chili peppers or pepperoncini
- 1 tsp dill
- 1 tsp parsley
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika powder
- 1/2 tsp Himalayan salt
- 2 tbsp unsweetened almond milk
- 1/2 cup homemade mayonnaise 120ml
Combine the ranch dressing ingredients into a bowl and mix well.
Peel the lotus root and slice into 5mm slices.
Slice the red pepper, onion and mushrooms. Cut the stems off the green beans.
In a slow cooker or crock pot, add the beef roast to the bottom. Cover with all of the veggies (except the green beans) and pour the ranch dressing all over. Add the butter over the sauce. Cover with the chili peppers.
Cook on low heat for 7 hours, take out the lid and shred the beef. Mix everything together. Add the green beans and cook for an additional hour. It's ready to serve as it, or over a salad, tortilla or burger bun!
Will last about 5 days in the fridge.
The nutritional information does not include the lotus root.
Serving: 1serving | Calories: 548kcal | Carbohydrates: 8.54g | Protein: 41.39g | Fat: 38.38g | Saturated Fat: 8.24g | Cholesterol: 106mg | Sodium: 353mg | Fiber: 3.1g | Sugar: 3.24g | NET CARBS: 5.44g