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.
Ingredients
- 3 lb boneless beef chuck roast
- 1/2 cup salted butter cut into pats
- 10 whole pepperoncini plus 1/4 cup of their brine
- 2 tbsp buttermilk powder the ranch base
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 cup beef broth
- 1 tsp black pepper
- 1/2 tsp salt
Instructions
- Season the roast well on all sides. Want a darker crust? Pat it dry and sear it in a hot pan, 3 minutes a side, first. It's optional.
- Lay the roast in the slow cooker. Pour the beef broth around it, not over it.
- Mix the buttermilk powder, parsley, dill, onion powder, garlic powder and pepper and scatter it over the top of the roast.
- Lay the butter pats across the roast. Scatter the pepperoncini around it and pour in the brine.
- Cover and cook on LOW for 8 hours, until the roast is fork-tender (well past the 145°F/63°C safe minimum for beef). Do not lift the lid and do not add liquid; the roast releases its own.
- Let it rest 3 minutes, then shred with two forks directly in the pot and stir through the buttery juices. Serve with cauliflower mash.
Notes
Per serving: 2g net carbs, 32g protein, 42g fat, 520 calories. Calculated from the ingredient list using USDA data.