Keto Mississippi Pot Roast

This succulent Keto Mississippi Pot Roast is a spin on the classic Southern dish, delivering all the flavor without the carbs. Perfect for a comforting dinner, it's slow-cooked to fall-apart perfection with a rich, spicy kick.

Course Dinner

Cuisine American

Keyword Keto Dinner, Keto Mississippi Pot Roast, Low Carb Pot Roast, Slow Cooker Keto Recipe

Prep Time 15

Cook Time 8

Total Time 8 15

Servings people

Calories 540kcal

Equipment

Slow cooker
Skillet
Measuring spoons and cups
Forks for shredding
Paper towels

Ingredients

3 lbs chuck roast
¼ cup unsalted butter
5 pepperoncini peppers
1 packet ranch dressing mix approx. 1 oz or 28 g, check for low-carb options
1 packet au jus gravy mix approx. 1 oz or 28 g, check for low-carb options
½ cup beef broth
1 tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
½ tsp dried thyme
Salt and pepper to taste

Instructions

Prepare the Roast: Begin by patting the chuck roast dry with paper towels. Season generously with salt, pepper, onion powder, and garlic powder.
Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the roast on all sides until a golden-brown crust forms, about 3-4 minutes per side.
Slow Cook: Transfer the seared roast to a slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix over the meat. Place the butter on top of the roast and add the pepperoncini peppers around the sides. Pour the beef broth into the bottom of the cooker, being careful not to wash off the seasoning on the meat.
Cook: Cover and cook on low for 8 hours, or until the meat is tender and easily shreds with a fork.
Shred and Serve: Once cooked, transfer the roast to a plate and shred with two forks, discarding any large pieces of fat. Skim off any excess fat from the juices in the slow cooker and serve the meat with the cooking juices.

Notes

To further reduce carbs, make your own low-carb ranch seasoning and au jus mix.

Leftovers can be stored in the refrigerator for up to 3 days or frozen for later use.

For a thicker gravy, remove some of the cooking juices after the roast is done, mix with a little xanthan gum, and heat in a saucepan until thickened before serving.

Nutrition