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 + 1/2 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 Tbsp butter 5-6 pepperoncini peppers Juice from 1/2 jar of peppers

Mashed cauliflower ingredients: 2 heads cauliflower 4 cloves garlic 2 Tbsp light sour cream 1/4 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 1/2 cup beef broth and 1/2 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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