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A tangy and savory keto Mississippi pot roast that is zero carbs! One secret ingredient sets this recipe over the top! Crock pot or Instant Pot options!

Low-Carb Mississippi Pot Roast

Avatar photoRhonda Cawthorn
Rich, tangy, melt-in-your-mouth keto Mississippi Pot Roast—Southern comfort with zero net carbs, and a secret ingredient that adds a bright, zesty kick.
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Prep Time 5 minutes
Cook Time 1 hour
Pressure Release 15 minutes
Total Time 1 hour 20 minutes
Course Main Dishes
Cuisine American
Servings 6 servings
Calories 415 kcal

Ingredients
  

  • 2 1/2 pounds chuck roast
  • 1 cup beef broth
  • 6 pepperoncini peppers plus 1/4 cup juice
  • 1 packet dry ranch mix
  • 4 tablespoons butter
  • 1 teaspoon xanthan gum

Instructions
 

  • Place the chuck roast inside the Instant 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.
  • 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, keeping them in the Instant Pot, 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.

Nutrition

Calories: 415kcalCarbohydrates: 1gProtein: 37gFat: 29gSaturated Fat: 14gSodium: 390mgFiber: 1g
Keyword keto, Keto Diet, keto Mississippi roast, keto pot roast, keto recipes
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