Banana Pepper Roast
My Banana Pepper Pot Roast is healthy comfort food at its best. Only a 5-minute prep and you're on your way to a delicious meal your entire family will love. Serve over cauliflower mash for the perfect Keto, Whole30, and Paleo dinner.
Servings: 8 servings
Ingredients
- 3-4 lb beef chuck roast
- 1-2 tbsp olive or avocado oil for searing
- 1 1/2 cups beef broth
- 1 8- ounce jar banana peppers with juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon dried parsley
- 2 teaspoons minced onion
- 1 tablespoon ghee
- optional: 1 tbsp cornstarch or arrowroot flour mixed with 2 tbsp cold water (for the gravy)
Creamy Garlic Cauliflower Mash
- 1 large head cauliflower chopped into florets
- 3 cloves garlic peeled
- 2 tablespoons dairy-free butter
- 2-3 tablespoons unsweetened coconut milk (or preferred milk/cream)
- 2 tablespoons dairy-free sour cream ( I use KiteHill)
- 1/2 tablespoon nutritional yeast
- salt/pepper to taste
Instructions
Roast
- Season the Roast: Pat the roast dry with paper towels. Generously season all sides with salt and cracked black pepper.
- Sear for Flavor (Optional but Recommended): Heat ghee in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side, or until browned all over. This helps develop deeper flavor.
- Slow Cook: Transfer the roast to a crockpot. Add the beef broth, banana peppers with their juice, garlic powder, dried parsley, and minced onion. Cover and cook: Low for 8–10 hours, High for 4–6 hours until the beef is fork-tender and easily shreds.
- Once the roast is cooked, remove it from the crockpot and shred it. In a small bowl, mix 1 tbsp cornstarch or arrowroot flour with 2 tbsp cold water to make a slurry. Stir the slurry into the hot cooking liquid in the crockpot. It should start to thicken within a few minutes. If needed, turn the crockpot to HIGH and leave the lid off for 5–10 minutes to help it reduce slightly.
- Return the shredded beef to the crockpot and stir to coat in the thickened, flavorful gravy. Serve warm over cauliflower mash (recipe below)
Creamy Garlic Cauliflower Mash
- Steam or boil the cauliflower florets and garlic cloves together until very tender, about 10–12 minutes. Drain well and transfer to a food processor or blender. Add butter, milk, salt, and pepper. Blend until smooth and creamy. Stir in Greek yogurt or dairy-free sour cream until fully combined. Taste and adjust seasoning.
Notes
- Store any leftovers in an air-tight container for 4 days or freeze up to 3 months.
Nutrition
Serving: 9g