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Victoria Haneveer

Keto Mississippi Pot Roast Crock Pot Recipe

Combining the delicious juiciness of beef with the flavors of butter, pepperonicinis, beef bouillon and ranch, this wonderful Mississippi pot roast recipe is going to knock everyone's socks off with its wonderful flavor.
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Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings: 6
Cuisine: American
Ingredients Method Notes

Ingredients
 

  • 2½ lbs (1.1kg) chuck roast
  • 2 teaspoons cooking oil or melted butter
  • ½ teaspoon each salt and black pepper
  • 1 teaspoon beef bouillon powder
  • 1 tablespoon ranch seasoning powder
  • 2 tablespoon unsalted butter
  • 8 whole Pepperoncini peppers

Method
 

  1. Remove the visible fat on the outside of the meat and any you see between the muscles.
  2. Rub most of the oil over it and grind over some salt and black pepper.
  3. Heat a skillet over a moderate heat, then add the rest of the oil.
  4. Brown the roast in there on all sides.
  5. Transfer the chuck roast into your slow cooker and set the temperature to low.
  6. Now dissolve the beef bouillon powder in 1/3 cup of boiling water.
  7. Pour this over the roast.
  8. Sprinkle most of the ranch seasoning powder on top and dot with butter.
  9. Arrange the pepperoncini on top.
  10. Cook for 6 to 8 hours on low, or until you can pull the meat apart using a fork.
  11. Stir the remaining ranch seasoning into the juices and cook for 5 minutes more.
  12. Serve this keto pot roast with your favorite side dishes.

Notes

  • You can cook this keto Mississippi pot roast on high if you prefer, in which case it will take 4 to 6 hours to cook.