Keto Mississippi Pot Roast Crock Pot Recipe
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Keto Mississippi pot roast cooks chuck roast with ranch seasoning, beef bouillon, butter and pepperoncini. The beef is browned first, then slow cooked until you can pull it apart with a fork. The peppers give the cooking juices a tangy flavor.
You can serve the shredded beef with cauliflower mash, green beans or cooked cabbage. The recipe has no flour-thickened gravy, but the carb count depends on the seasonings you choose and what you serve with it. Check the labels on your ranch powder, bouillon and peppers if you’re tracking carbs.
Keto Mississippi Pot Roast at a Glance
Prep: About 10 minutes
Cook: 6 to 8 hours on low, plus browning and finishing
Total: About 6½ to 8½ hours
Servings: Six
Cuisine: American
Main ingredients: Chuck roast, ranch seasoning, bouillon, butter and pepperoncini
Method: Brown, slow cook and shred
Storage: Refrigerate for 3 to 4 days
Why You’ll Love It
- The slow cooker does most of the cooking after you brown the beef.
- You can use a bought ranch powder or the homemade dry blend below.
- The shredded beef works as a main dish and as a sandwich filling for another meal.
Keto Mississippi Pot Roast Ingredients
The complete ingredients list and quantities are in the recipe card below.
- Chuck roast: Choose a roast with some marbling and trim off thick exterior fat. Start with fully thawed beef.
- Oil: You’ll need a little cooking oil for browning the meat. Melted butter is an alternative from the original recipe.
- Ranch seasoning powder: Use a dry seasoning, not bottled dressing. Measure one tablespoon for the roast; the homemade mixture below makes more than you’ll need.
- Beef bouillon and water: Dissolve the bouillon in boiling water before pouring it over the roast. Check the label for sodium, added starches and carbs.
- Butter: Use unsalted butter because the bouillon and ranch powder may already contain salt.
- Pepperoncini: Use the jarred pickled peppers sold with other pickles. You’ll add whole peppers to the cooker; this recipe doesn’t call for extra brine.
- Salt and black pepper: The measured amount is a starting point. Reduce the salt if your seasonings are particularly salty, then taste the finished juices.
How to Make Keto Mississippi Pot Roast
The full instructions with weights and measurements are in the recipe card below.
- Brown the beef: Season the roast and brown it in a skillet before transferring it to the slow cooker.
- Add the seasonings: Pour over the dissolved bouillon, sprinkle on most of the ranch powder and add the butter and peppers.
- Cook until tender: Cover and cook on low until the beef easily pulls apart. Check tenderness before deciding it’s ready.
- Finish the juices: Stir in the reserved ranch seasoning, cook briefly, then rest and shred the beef.
Slow Cooker Checks
Thaw the beef before starting and begin cooking as soon as the ingredients are assembled. FoodSafety.gov explains safe slow cooking, including checking that a whole beef roast reaches at least 145°F and rests for at least three minutes. Chuck roast also needs enough cooking time to become easy to shred.
Keep the lid on during cooking so the heat doesn’t escape. If you’re using the locking-lid Crock-Pot pictured below, leave the clips unlocked while it cooks. The locks are for transport, as explained in the manufacturer’s Cook & Carry guidance.
Homemade Ranch Seasoning
Mix the following dry ingredients in a clean, dry jar. Use only one tablespoon of the finished blend for the pot roast.
- 3 tablespoons dried parsley
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 2 teaspoons dried dill
- 2 teaspoons dried chives
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 packet unsweetened crystallized lemon, such as True Lemon
Optional Extras: You can mix in ½ cup buttermilk powder. It adds dairy and changes the carb content and the strength of each spoonful, so check its nutrition label.
Keep the blend tightly sealed and follow the storage instructions for its ingredients. If the buttermilk powder requires refrigeration after opening, refrigerate the finished mix too. Don’t substitute a sweetened lemonade drink mix for the crystallized lemon.
Handy Equipment
- A six-quart slow cooker has room for the roast and peppers. Check your cooker’s instructions for the size of roast it can accommodate.
- A cast iron skillet is for browning the beef before slow cooking.
- Trim the roast with a chef’s knife on a cutting board.
- Measuring cups and spoons help measure the water, butter and dry seasonings.
- A food thermometer lets you check the center of the roast and the temperature of reheated portions.
What to Serve with Mississippi Pot Roast
Cauliflower mash or cauliflower rice can take some of the cooking juices. Green beans, sautéed cabbage and spinach are other vegetable sides.
If you aren’t limiting carbs, mashed potatoes, bread or regular rice are options too. Count the sides and any sandwich bread when working out the carbs for your whole meal.
How to Store Mississippi Pot Roast
- Refrigerate: Divide into shallow containers with some cooking juices and refrigerate within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and eat within 3 to 4 days, following USDA leftover guidance.
- Reheat: Heat covered in a saucepan or microwave, stirring or turning the beef so it warms evenly. Check that it reaches 165°F throughout. USDA advises reheating leftovers to this temperature; use the slow cooker for holding already-hot food, not reheating it.
- Freeze: Freeze portions with their juices in airtight containers. Aim to use them within 2 to 3 months for best quality.
- Thaw and make ahead: Thaw overnight in the refrigerator. You can cook the roast a day ahead, refrigerate it promptly and reheat only the portions you need.
Keto Mississippi Pot Roast FAQs
The recipe is credited to Robin Chapman of Ripley, Mississippi. Her friend Karen Farese shared it in a church cookbook before it spread online. This account of the recipe’s history describes its Mississippi origins.
Chuck roast may need more cooking time even after it reaches a safe temperature. Keep it covered and continue cooking until a fork easily separates the meat. The roast’s thickness and your slow cooker can affect the timing.
Pepperoncini add a tangy, mildly hot flavor, though the heat varies by brand. The beef isn’t seasoned with chili powder or hot sauce in this recipe.
Yes. Shredded beef, a little cooking liquid and Swiss cheese make a good sandwich filling. Choose bread that fits your carb target if you’re keeping the meal low carb; regular rolls aren’t automatically a keto option.
Keto Mississippi Pot Roast
Ingredients
- 2½ pounds chuck roast (About 1.1kg, fully thawed.)
- 2 teaspoons cooking oil or melted butter
- ½ teaspoon salt (Reduce if the ranch or bouillon is very salty.)
- ½ teaspoon black pepper
- 1 teaspoon beef bouillon powder
- ⅓ cup boiling water (About 80ml.)
- 1 tablespoon ranch seasoning powder (Divided; check the nutrition label if tracking carbs.)
- 2 tablespoons unsalted butter
- 8 whole pickled pepperoncini (Drained.)
Equipment
- Slow cooker
- Skillet
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Food thermometer
- Two forks
Method
- Trim thick exterior fat from the fully thawed chuck roast. Rub with most of the oil and season with the salt and black pepper.
- Heat a skillet over medium heat with the remaining oil. Brown the roast on all sides, then transfer it to the slow cooker.
- Dissolve the beef bouillon powder in the boiling water and pour it over the roast.
- Sprinkle 2 teaspoons of the ranch seasoning over the beef. Dot with the butter and arrange the pepperoncini on top. Cover and start the cooker immediately.
- Cook on low for 6 to 8 hours, until the meat pulls apart easily with a fork. If using high, allow about 4 to 6 hours. Keep the lid on during cooking.
- Check that the center has reached at least 145°F (63°C) with a food thermometer. The meat must also be tender enough to shred; continue cooking if it is still tough.
- Stir the reserved 1 teaspoon ranch seasoning into the cooking juices and cook for 5 minutes more.
- Turn off the cooker and allow the roast to rest for at least 3 minutes. Pull the meat apart with two forks, removing any large remaining pieces of fat, and mix it with the juices before serving.
Notes
A Slow-Cooked Beef Dinner with Tangy Peppers
Ranch-seasoned chuck roast and pepperoncini make a savory dinner with a tangy finish. The short ingredient list and generous batch make it a practical choice when you want a cooked meal with leftovers for the next day.
Other Recipes to Try
- Coffee braised beef roast cooks slowly with garlic and brewed coffee.
- You only need beef and barbecue sauce for this slow cooker BBQ beef.
- Slow cooker beef stew and dumplings has vegetables and an herb-seasoned gravy.
- Shoulder, potatoes and carrots are simmered together in my Irish lamb stew.
- Beef, lamb and root vegetables also feature in brown Windsor soup.
