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Close up of a plate filled with mashed cauliflower and pot roast with pepperoncini.

Slow Cooker / Crock Pot Mississippi Pot Roast - Keto

The most delicious, tangy, rich pot roast you'll ever have!
Course Dinner
Cuisine American, Italian
Keyword Keto Dinner, Slow Cooker Dinner
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6 servings
Calories 522kcal


  • Slow Cooker / Crock Pot


Mississippi Pot Roast

  • 3 lb. chuck roast
  • 4 Tablespoons salted butter I used Vermont Creamery Cultured Salted Butter
  • 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


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 High 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.


To store: Transfer to an airtight container and store in the refrigerator for 3-4 days.
To reheat: In a microwave safe container or plate, cover with a paper towel and microwave on high for 3-4 minutes.
To freeze: Transfer to a freezer bag or other freezer safe container, and squeeze out as much air as possible. Store in the freezer for 2-3 months. 
*Instant Pot Adaptation: 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.


Calories: 522kcal | Carbohydrates: 6g | Protein: 47g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 181mg | Sodium: 336mg | Potassium: 1067mg | Fiber: 2g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 46mg | Calcium: 79mg | Iron: 5mg