Keto Mississippi Pot Roast in Crock Pot/Slow Cooker
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Keto Mississippi Pot Roast is a fantastic slow cooker dinner recipe, easy to prep with just a few minutes of hands on time. This crockpot recipe is a truly set it and forget it kind of meal. It’s mouthwatering spin on traditional pot roast that is also ketogenic!
Why You’ll Love This Recipe
Mississippi Pot Roast is the recipe that has been blowing up the internet for years, so you’ve probably heard of it or seen it around somewhere. Because it has a ranch seasoning blend, some people know it by its other name – ranch pot roast.
But, the recipe that’s been floating around the internet is made with… well, junk. This one is different!
- Uses real ingredients! This ketogenic pot roast recipe doesn’t call for any processed seasoning packets. Just wholesome beef chuck roast, zesty pepperoncini, and a homemade ranch seasoning blend It’s served over a bed of fluffy cauliflower mash.
- Quick and simple to prep. You might already know this, but I’m a big fan of dump and start crockpot recipes, and that’s exactly what this is. Just add everything to your slow cooker, turn it on, and wait for the magic to happen!
- This recipe is Keto, low carb, plus gluten free.
- Fall-apart tender. When beef is cooked “low and slow”, it allows the fat to render down, creating a juicy, flavor-packed cut of meat. This roast is so tender, you may not even need to shred the beef – it practically falls apart itself!
This is similar to our beef chuck roast slow cooker recipe and other Mississippi-style recipes! Pot roast is one of the most crowd pleasing recipes of all time, and this one just might be my favorite one to date!
You may also like: The Best Keto Ground Beef Recipes
Recipe Ingredients
I got all of the simple and wonderful ingredients for this recipe during my weekly grocery run to Kroger! Here’s what you’ll need:
- Boneless Chuck Roast – To feed six people, ideally you’ll want to buy a roast that weighs between 3 and 4 pounds.
- Pepperoncini: The unmistakable, lightly spicy and tangy deliciousness of the dish is due in large part to the pepperoncini and the liquid from the jar.
- Ranch Seasoning Blend: Dried dill, garlic powder, onion powder, oregano, paprika, salt and pepper. This blend gives your roast a really zesty kick.
- Salted butter: Whatever you do, don’t skip the butter! If you only have unsalted on hand, that will be fine, but you may want to add 1/2 teaspoon of salt to help flavor the beef.
- Xantham Gum, optional: Xantham Gum is a Keto-friendly option to thicken the gravy a bit. It can be omitted completely and the liquid can be spooned over the meat as-is, or you can use a if different thickener you’d like.
How to Make Mississippi Pot Roast in a Slow Cooker
Just follow these simple steps and before you know it, you’ll be sitting over the most wonderful dinner you’ve had all week!
Scroll down to the recipe card for the full step by step instructions! ⬇️
Prep the Ingredients
The really great thing about this recipe is how little prep work there is. You won’t be chopping, searing, or even browning the roast for this recipe.
- Season the chuck roast. Simply combine the dry spices in a small dish to make the ranch seasoning. Then, place the roast in your crock pot and sprinkle generously with the seasoning.
- Add the pepperoncini juice, whole peppers, and butter. Pour the juice over the roast, place the peppers over it. Then, slice the butter into 6 pieces and place it on top of the roast.
Tips for Slow Cooking the Roast
Now that the Mississippi pot roast ingredients are in the crock pot, cover it with the lid and set it to low temperature.
- Cook Time for a 3-4 Pound Beef Pot Roast – To create a juicy, fall-apart pot roast, the meat needs to cook for 8-9 hours. The cook time can vary depending on the size and thickness of the roast.
- How to know when it’s ready to eat. When it’s close to the end of the cook time, remove the lid from the crock pot. Use a fork to pull away the beef, to make sure it’s falling apart. If not, let it cook a while longer.
- To cook it faster: If you need it to cook quicker than 8 hours, cut the roast into 4 pieces before adding it to the slow cooker. This way, it will be ready to eat in about 4 hours. This is a better option than setting the crock pot to cook on High.
- Discard large fatty pieces, if desired. Depending on the amount of fat in the beef, there may be some large, fatty pieces left. If you don’t want them, simply throw them away in the trash.
How to Make Keto Gravy For Mississippi Pot Roast
Okay, this is my favorite part — The liquid leftover in the slow cooker! It’s flavorful and just absolutely wonderful. Simply spoon it on top of the roast, or if you’d like, you can also make a gravy with it.
Make the Gravy (optional):
- Remove the meat and pepperoncini from the slow cooker and set it on a plate, covered loosely with tin foil. Leave the liquid in the cooker.
- Stir the xantham gum into the liquid, then use an immersion blender to blend it well. Xantham gum tends to clump, so this helps to make the gravy smooth.
- Allow gravy to simmer in the hot slow cooker for about 10 minutes, then spoon it over the pot roast and serve.
Serving Suggestions
Mississippi Pot Roast pairs wonderfully with lots of Keto friendly vegetables like mashed cauliflower, roasted broccoli, and spaghetti squash.
It makes fantastic sandwiches too! Serve it on a keto-friendly bun, bread, or in lettuce wraps.
Ketogenic Pot Roast Recipe FAQ
Yes! Season the roast with the spice blend, and all the ingredients to your Instant Pot. Set to High Pressure (Meat) for 80 minutes. Allow for a Natural Pressure Release, which means you do nothing once it’s done cooking and simply wait for the pressure to release on its own. It can take about 15 minutes or so. Once the roast is done, set it on a plate and use two forks to shred the beef.
You can make your keto pot roast without pepperoncini, but the flavor will be much more bland than a traditional Mississippi pot roast! Banana peppers are a good substitute for pepperoncini.
Like this recipe? Drop a star rating below, or tag me on Instagram if you make it @cookathomemom!
Keto Mississippi Pot Roast in Slow Cooker/Crock Pot
Equipment
Ingredients
Pot Roast
- 3 lb. chuck roast
- 4 Tablespoons salted butter if using unsalted butter, add 1/2 teaspoon salt to the crock pot.
- 8-10 pepperoncini
- 1/2 cup liquid from pepperoncini jar
- 1 Tablespoons xantham gum optional, for thickening gravy
Cauliflower Mash
- 1 head cauliflower
- 2 Tablespoons butter
- 1/4 cup milk
Spice Blend
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried chives
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Video
Instructions
Prep the Ingredients
- In a small dish, mix together the herbs and spices.
Make the Roast
- Add the roast to your slow cooker. Sprinkle with the seasoning blend. Add the pepperoncini, liquid from the pepperoncini jar, and sliced butter. No other liquid is needed. Put the lid on and turn to low for 7-8 hours.
- Once it's cooked, use two forks to shred the beef. Set it aside on a plate with the pepperoncini and cover. Spoon the liquid from the slow cooker over the roast or use the liquid to make a gravy (see below).
Make the Cauliflower Mash
- Meanwhile, make the cauliflower mash. Remove the leaves and outer stem from the cauliflower and cut it into florets. Add to a saute pan with about 1 inch of water and bring to a simmer for about 15 minutes, until soft.
- Drain the water. Add the milk and butter. Use an immersion blender or potato masher to mash the cauliflower mixture. Season to taste with salt and pepper.
Make the Gravy
- Set the beef and pepperoncini on a large serving plate and cover. Do not turn off the slow cooker. Whisk the xantham gum into the liquid left over in the slow cooker and use an immersion blender to blend it fully. Allow to simmer and thicken for about 10 minutes while the beef rests.
