Paleo Mississippi Roast with Lotus Root

Paleo Mississippi Roast with Lotus Root

8 minutes
Calories 750kcal


  • 700 grams chuck roast ,
  • 120 grams lotus root (optional - skip for keto version)
  • 1 red pepper ,
  • 1/2 onions ,
  • 140 grams mushrooms ,
  • 200 grams green beans ,
  • 3 tablespoons unsalted butter (optional - skip for keto version)
  • 5 chili peppers (optional - skip for keto version)
  • 1 teaspoon dill ,
  • 1 teaspoon parsley ,
  • 1/2 teaspoon black pepper ,
  • 1/2 teaspoon garlic powder ,
  • 1/2 teaspoon ground paprika ,
  • 1/2 teaspoon Himalayan salt ,
  • 2 tablespoons unsweetened almond milk ,
  • 1/2 cup mayonnaise (optional - skip for keto version)


  • 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! Recipe Notes Will last about 5 days in the fridge.

Originally posted 2019-02-20 18:29:32.

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