A tangy and savory keto pot roast that is zero carbs! One secret ingredient sets this keto Mississippi Pot Roast over the top! Crock-pot and Instant Pot options!
I don’t know who made the first Mississippi pot roast but I assume it was from someone in the Teddy Bear State. (Did you know teddy bears were born in MS?) There are a bunch of variations of it on Pinterest but I adapted the classic version to be almost zero carbs but jam packed with flavor!
What’s my secret? I add the juice from the pepper jar! It amps up the flavor without compromising the macros! Oh, and the gravy?! Don’t mess with the carb-heavy gravy packs. A little xanthan gum will give you the same results!
Bonus! You can make this in the Crock-Pot or Instant Pot! I’ve included both options in the recipe card below.
Ingredients
- 2.5 lb chuck roast
- 1 cup beef broth
- 1 packet dry ranch mix
- 6 pepperoncini peppers + 1/4 cup juice
- 4 tbsp butter
- 1 tsp xanthan gum
Instructions
- Place the roast inside the pot. Add the broth and pepper juice.
- Sprinkle the ranch mix on top of the roast.
- Add the peppers to the pot. Place the butter on top of the roast.
- Close the lid and seal the vent. Cook on HIGH pressure for 55 minutes. Let the pressure release naturally for 15 minutes then manually release pressure. Press cancel.
- Remove the roast and peppers from the pot and place on a platter. Shred the roast with two forks.
- Reserve 2 cups of the juices and discard the remainder. Turn the pot to sauté mode. When the mixture comes to a low boil, add the xanthan gum and whisk until a gravy is formed, 1 to 2 minutes.
- Serve the shredded roast with the gravy.
To make in the Crock-Pot: Follow steps 1 through 3. Cook on LOW for 8 hours. Reserve 2 cups of the juices for the gravy. Transfer to a sauce pan. Over HIGH heat, bring the juices to a low boil. Add the xanthan gum and whisk until a gravy is formed, about 1 to 2 minutes.
Variations
Sometimes I’ll add some veggies like carrots or radishes to the pot while the roast cooks. Radishes are an excellent replacement for potatoes. Carrots are a little higher in carbs but let’s be honest, no one gets fat from eating carrots! If you choose to add veggies to your roast, be sure to re-calculate the macros in a fitness app. The butter, while considered keto friendly, does contain a small amount of milk sugar. As an alternative, use ghee or avocado oil. If the pepperoncini peppers are too hot for you, you can replace them with something milder, like banana peppers or green bell peppers. Serve this with my Cheesy Ranch Broccoli Cauliflower Casserole or Quick Cauliflower Mash for a comforting Sunday supper!
FAQs
Yes, one reader substituted psyllium husk powder for the xanthan gum and was pleased with the result.
The Mississippi variety includes butter, ranch, and pepperoncini peppers. The result is a creamy, tangy version of the traditional pot roast.
What type of meat are you using? Make sure it’s chuck roast, which is ideal for this recipe. Other meats might be tougher than what is recommended here. If you’re doing this in a slow cooker, cook it on LOW heat; don’t bother with HIGH heat. Last tip: Let it rest for 15 minutes after it’s cooked. This will let the juices redistribute through the meat.
How To Store Mississippi Pot Roast
As this recipe lends itself to making lots of servings, you will no doubt have leftovers. To store it, first let it cool. It’s up to you whether you want to divide the roast into servings now (Tip: Mason jars work well for this.). In any case, store it in airtight containers and keep them in the fridge for up to 4 days. If you want to store them longer, put them in the freezer for up to 3 months.
More Roast Recipes You Might Like To Try:
- Rosemary & Thyme Pot Roast
- Keto Burgundy Pot Roast with Mushrooms
- Easy Keto Crockpot Pork Loin
- Instant Pot Pork Tenderloin with Pan Sauce
Low-Carb Mississippi Pot Roast
Ingredients
- 2.5 pound chuck roast
- 1 cup beef broth
- 1 packet dry ranch mix
- 6 pepperoncini peppers + 1/4 cup juice
- 4 tablespoons butter
- 1 teaspoon xanthan gum
Instructions
- Place the roast inside the pot. Add the broth and pepper juice.
- Sprinkle the ranch mix on top of the roast.
- Add the peppers to the pot. Place the butter on top of the roast.
- Close the lid and seal the vent. Cook on HIGH pressure for 55 minutes. Let the pressure release naturally for 15 minutes then manually release pressure. Press cancel.
- Remove the roast and peppers from the pot and place on a platter. Shred the roast with two forks.
- Reserve 2 cups of the juices and discard the remainder. Turn the pot to sauté mode. When the mixture comes to a low boil, add the xanthan gum and whisk until a gravy is formed, 1 to 2 minutes.
- Serve the shredded roast with the gravy.
Notes
Nutrition
Leave a Comment