Today we’re going back to a basic “meat & potatoes” meal! I LOVE Mississippi roast, but the usual recipe isn’t necessarily the healthiest of dinners This version is much healthier and doesn’t sacrifice any flavor I also included a mashed cauliflower recipe to pair with the roast as a lower-carb substitute
My professional taster, Austin, says that this is the “best meal yet, hands down”
Servings: 8 (1 serving = 4 oz roast + ½ cup mashed cauliflower)
Calories per serving: 401 cal
Protein per serving: 29 g
Carbs per serving: 12 g
Roast Ingredients:
2 lbs chuck roast
1 packet dry ranch seasoning
4 tablespoon butter
5-6 pepperoncini peppers
Juice from ½ jar of peppers
Mashed cauliflower ingredients:
2 heads cauliflower
4 cloves garlic
2 tablespoon light sour cream
¼ cup grated Parmesan cheese
Salt and pepper to taste
Directions:
1. Place chuck roast in slow cooker. Sprinkle dry ranch on top, and place butter and peppers on top. Cook on low for 8 hours or on high for 4 hours.
*Instapot users: place ½ cup beef broth and ½ jar of juice from peppers in pot, place beef on steam tray, top with butter, dry ranch, and peppers, and cook on high pressure for 90 mins*
2. Add cauliflower to pot and cover with water. Boil over medium-high heat for 10-15 min. When cauliflower is done, drain and lay on tea towel.
3. IMPORTANT STEP: either use a cheese cloth to drain the water from the cauliflower or press between 2 tea towels to remove all the water you can
3. Add cauliflower, garlic, sour cream, Parmesan, and salt & pepper to food processor and blend (you can also use a hand masher if need be)
4. Shred beef when done, serve with mashed cauliflower, and enjoy!
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