Full of flavor and so easy to make! This Mississippi Pot Roast is made with avocado oil ranch from Primal Kitchen and pepperoncini peppers. It’s the definition of a dump recipe! We paired it with roasted potatoes and a side salad.


  • 4 lb chuck roast (grass fed is ideal!)
  • 1 bottle Primal Kitchen ranch
  • 10 pepperoncini peppers (we like Jeff’s Garden)
  • Salt and pepper
  • ~ 2 tbs cassava flour or other fine flour
  • 1-2 tbs olive oil


  1. Preheat oven to 250 degrees (oven temp and cooking times may vary).
  2. Season both sides of the chuck roast with salt and pepper. Then dust each side with cassava flour.
  3. Heat a Dutch oven on the stove over medium heat. Add olive oil. Once the oil is warmed, sear the chuck roast for 3-5 minutes, flipping over to sear each side.
  4. Pour the 8 oz bottle of Primal Kitchen ranch over the chuck roast. Then add the pepperoncini peppers.
  5. Cover the Dutch oven and place in the preheated oven. Slow cook for 6-8 hours. Enjoy!

Recipe from Kelly Leveque