Mississippi Pot Roast (keto + low carb)

This Mississippi Pot Roast recipe is always a family favorite! This keto-friendly pot roast is made in a slow cooker with just four simple ingredients!

 

You are going to love the taste of this melt-in-your-mouth Mississippi Pot Roast! It’s the perfect comfort food dinner, and leftovers make some of the most amazing sandwiches you’ve ever had (use chaffles for a keto-friendly bread substitute)! This juicy roast beef is shredded and covered in a delectable gluten-free and low-carb sauce that is full of amazing flavor. You’ll love it so much, you’ll be happy to know you can make a similar dish with chicken or pork roast, too!

Ingredients for Mississippi Pot Roast

As always, this is a quick overview of the ingredients you will need for this pot roast recipe. To get the complete, printable recipe just keep scrolling to the recipe card below. To make a keto-friendly roast you will need:

• Roast: I suggest a Chuck roast for this recipe. This cut of meat is great for slow cooker recipes because when cooked low and slow this usually tough cut of meat becomes ultra tender.
• Pepperoncini Peppers: specifically jarred pepperoncini peppers. These are usually found in the grocery aisle near the olives. Be sure to check the bottle, these can come in mild or spicy so pick your preferred spice level. You will also be using some of the brine from the jar.
• Ranch Seasoning: you will use powdered ranch dressing mix for this recipe, not a liquid.
• Butter: the magic ingredient!

What about the au jus?

If you’ve made a Mississippi Roast before you might have made it with a combination of Ranch and a packed of au jus gravy mix or brown gravy mix. This recipe skips the packet of au jus mix because it is full of wheat and cornstarch which means it is not low carb or gluten free. Don’t worry! You will absolutely never miss it (or the sodium content) because this roast is loaded with flavor!

How to Make Pot Roast Crock Pot

This recipe is insanely easy. It is the definition of a “dump and go” recipe. But I’ve documented the entire process so you can see exactly how it is done! This is what you need to do to make the perfect pot roast in the crock pot:

Place Roast in Slow Cooker

Place the roast directly in the crock pot. You do not need to sear or apply anything to the meat. Just be sure you choose the correct size crock pot. I had a 4 pound chuck roast and used a 4 quart slow cooker for reference.

Add the Seasonings, Peppers, and Butter

Sprinkle the dry ranch seasoning over the top of the roast, then add the jarred pepperoncini peppers, 1/4 cup of the brine the peppers are in, and a stick of butter. Now hear me out, the brine might be a little unconventional but it adds amazing depth and flavor to the dish. This is the only liquid added to this recipe, and it is a very small amount. I used salted butter, but you could use unsalted if you prefer.

Slow Cook Roast

Secure the lid on the crock pot and cook on low 6-8 hours. Every slow cooker is different; I have several, and some cook much faster than others. You know your appliance, check on the roast based on how your cooker usually preforms.

Shred

The roast is done when it is easily shreds with a fork. You can discard the peppers if you wish, or you can simply shred them with the meat for a burst of flavor. Just remember to remove the stems.

Can I thicken the sauce?

Yes, you can. Something to note, the photos you see here I did not thicken the sauce, I find the consistency just right. However, if you would like to thicken this to a more gravy-like consistency, simply remove the roast to a cutting board to shred. While the roast is out of the slow cooker follow these steps (one option is gluten free and considered low carb, the second option is for those on a strict keto diet):

• To thicken with xanthan gum: add 1/4 teaspoon xanthan gum to the liquid and rapidly whisk, or better yet use an immersion blender and blend until smooth. Add a scant 1/4 teaspoon additional xanthan gum if needed. Remember, too much creates an unpleasant texture.
• To thicken with corn starch: Turn the slow cooker up to high. Combine 1 tablespoon cornstarch with one tablespoon COLD water into a slurry, then whisk it into the juice in the hot slow cooker. It may take a few minutes but the sauce will thicken. Reduce the heat back down to low or warm. Add the shredded beef to the gravy.

Serving Suggestions

If you are looking for low carb side dishes I highly recommend this Garlic Butter Cauliflower Mash and these Three-Cheese Keto Biscuits! Alternatively, these Keto Cheese Grits or Cheesy Cauliflower Casserole are great options as well.

If you aren’t worried about carbs Mom’s Mashed Potatoes, some Glazed Carrots, and Instant Pot Mac and Cheese are definitely the way to go! Egg noodles or rice are simple, quick options that work well, too. Some other healthy side dish recipes include:

• Roasted Cabbage
• Air Fryer Zucchini
• Instant Pot Baked Potatoes
• Green Bean Almondine

Storage and Reheating

Store leftovers in an airtight container in the fridge up to 4-5 days. To keep this for later, feel free to place in a freezer bag and freeze up to 3-6 months. To reheat, simply microwave in 1-minute increments on 50% power, stirring after each blast. If you need to reheat a lot at once, reheat in a covered Dutch oven at 350 degrees for 20-40 minutes, stirring the shredded meat in the sauce every 10 minutes or so.

Pot Roast FAQ

More crockpot meat recipes:

• Slow Cooker Sweet and Spicy Beef
• Easy Crock Pot Turkey Breast
• Slow Cooker Ranch Chicken
• Mexican Shredded Beef
• Fall-Off-the-Bone Crock Pot Ribs
• Slow Cooker BBQ Chicken