Keto Mississippi Pot Roast
Keto Mississippi pot roast made in the crockpot with a homemade ranch blend instead of the packet, butter and pepperoncini. Tender shredded beef in its own buttery juices.
Mississippi pot roast is the crockpot recipe everybody already knows: a chuck roast, a stick of butter, a handful of pepperoncini and a ranch packet, left alone all day. The classic version is very nearly keto as it stands. The only problem is the packet, because most ranch mixes are bulked out with maltodextrin and starch.
This version swaps the packet for buttermilk powder and dried herbs, which is all ranch seasoning really is. The result shreds into soft, buttery beef with a gentle tang from the peppers, at about 2g net carbs a serving.
Prefer another method? Try my Whole30 Mississippi Pot Roast.
Why You’ll Love This Keto Mississippi Pot Roast
- Five minutes of hands-on work after the sear, then eight hours of nothing.
- The homemade ranch blend has no fillers, so you know exactly what is in it.
- It feeds eight and tastes better the next day.
- The juices are rich enough to spoon over cauliflower mash as a gravy.
What You’ll Need
- Chuck roast
- The marbling is what makes it shred. Leaner cuts like round go dry and stringy.
- Salted butter
- Half a cup sounds like a lot. It melts into the juices and becomes the sauce.
- Pepperoncini
- Mild, tangy pickled peppers. The brine matters as much as the peppers.
- Buttermilk powder
- Found in the baking aisle. It gives the ranch its tang.
- Dried parsley, dill, onion and garlic powder
- The rest of the ranch blend.
How This Recipe Comes Together
The roast gets a hard sear first, then goes into the slow cooker with a little broth around it. The ranch blend goes on top, the butter pats go over that, and the pepperoncini and brine go around the sides. Eight hours on low turns the connective tissue in the chuck to gelatin, and the roast shreds straight into its own buttery juices.
Keto Mississippi Pot Roast
- Prep
- 15 MIN
- Cook
- 8 HRS
- Total
- 8 HRS 15 MIN
- Serves
- 8
01Ingredients
02Method
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0 OF 6 DONE03Recipe notes
- 01Per serving: 2g net carbs, 34g protein, 42g fat, 531 calories. Calculated from the ingredient list using USDA data.
04Nutrition
Per serving- Calories
- 531
- Protein
- 34G
- Net carbs
- 2G
- Fat
- 42G
- Fiber
- 0G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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What to Serve With It
Cauliflower mash is the natural partner, because it soaks up the juices. Roasted green beans, a crisp side salad or buttered cabbage all work too. For lunches, pile the shredded beef into lettuce cups with a slice of provolone.
How to Store and Reheat
Keep leftovers in the fridge, in their juices, for up to 4 days. Shredded pot roast freezes well for up to 3 months. Freeze it with some of the cooking liquid so it does not dry out, and reheat gently in a covered pan.
FAQs
Can I cook it on high?
Yes, about 5 hours on high works, but low gives a more tender result with chuck.
Is Mississippi pot roast spicy?
No. Pepperoncini are mild and tangy rather than hot.
Can I use a store-bought ranch packet?
You can, but check the label. Many contain maltodextrin or starch, which adds carbs.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
