Mississippi Pot Roast is the kind of dinner that makes the house smell amazing and the table go quiet. It’s rich, savory, and full of tangy pepperoncini flavor. This keto version keeps all the comfort you love while staying low in carbs and sugar-free.
No soup mixes, no hidden starches—just clean ingredients and bold taste. If you want a set-it-and-forget-it main dish that practically melts with a fork, this one delivers.
Ingredients
Method
- Pat the roast dry and season. Blot the chuck roast with paper towels. Mix salt, black pepper, garlic powder, onion powder, dill, parsley, and chives. Rub the mixture all over the roast.
- Sear for flavor. Heat avocado oil in a heavy skillet or Dutch oven over medium-high heat. Sear the roast 3–4 minutes per side until deeply browned. This builds the savory crust and boosts the sauce.
- Layer ingredients. Place the roast in a slow cooker or leave it in the Dutch oven. Add beef broth, pepperoncini brine, and apple cider vinegar (if using). Scatter the pepperoncini around the meat and top with the butter.
- Cook low and slow. For a slow cooker, cook on Low for 8–9 hours or High for 4–5 hours. For the oven, cover the Dutch oven and cook at 300°F (150°C) for 3–4 hours. The roast is done when it shreds easily with a fork.
- Shred and return to juices. Transfer the roast to a cutting board and shred with two forks. Skim excess fat from the top of the cooking liquid if desired, then return the shredded beef to the pot and toss to coat.
- Adjust seasoning. Taste and add salt or pepper as needed. If you like more tang, splash in extra pepperoncini brine. For heat, sprinkle in crushed red pepper flakes.
- Serve. Spoon over mashed cauliflower, roasted green beans, sautéed cabbage, or zucchini noodles. Garnish with chopped parsley for a fresh finish.
What Makes This Special
Mississippi Pot Roast has a cult following for good reason. It uses simple ingredients to create deep, layered flavor with very little effort.
This keto-friendly take avoids the usual processed packets and swaps in real spices for a cleaner, low-carb finish. The pepperoncini brine adds a gentle kick and bright acidity that balances the richness of the beef. It’s weeknight-easy, Sunday-worthy, and perfect for meal prep.
Shopping List
- Beef chuck roast (3–4 pounds), well-marbled
- Butter (4 tablespoons)
- Pepperoncini peppers (8–10 whole), plus 1/2 cup pepperoncini brine
- Beef broth (1/2 cup), low-sodium
- Apple cider vinegar (1 tablespoon), optional for extra tang
- Avocado oil or olive oil (1–2 tablespoons), for searing
- Garlic powder (1 teaspoon)
- Onion powder (1 teaspoon)
- Dried dill (1 teaspoon)
- Dried parsley (1 teaspoon)
- Dried chives (1 teaspoon), optional
- Crushed red pepper flakes (1/4 teaspoon), optional for heat
- Sea salt (1–1.5 teaspoons), to taste
- Black pepper (1 teaspoon), freshly ground
Step-by-Step Instructions
- Pat the roast dry and season. Blot the chuck roast with paper towels.
Mix salt, black pepper, garlic powder, onion powder, dill, parsley, and chives. Rub the mixture all over the roast.
- Sear for flavor. Heat avocado oil in a heavy skillet or Dutch oven over medium-high heat. Sear the roast 3–4 minutes per side until deeply browned.
This builds the savory crust and boosts the sauce.
- Layer ingredients. Place the roast in a slow cooker or leave it in the Dutch oven. Add beef broth, pepperoncini brine, and apple cider vinegar (if using). Scatter the pepperoncini around the meat and top with the butter.
- Cook low and slow. For a slow cooker, cook on Low for 8–9 hours or High for 4–5 hours.
For the oven, cover the Dutch oven and cook at 300°F (150°C) for 3–4 hours. The roast is done when it shreds easily with a fork.
- Shred and return to juices. Transfer the roast to a cutting board and shred with two forks. Skim excess fat from the top of the cooking liquid if desired, then return the shredded beef to the pot and toss to coat.
- Adjust seasoning. Taste and add salt or pepper as needed.
If you like more tang, splash in extra pepperoncini brine. For heat, sprinkle in crushed red pepper flakes.
- Serve. Spoon over mashed cauliflower, roasted green beans, sautéed cabbage, or zucchini noodles. Garnish with chopped parsley for a fresh finish.
Storage Instructions
Let the roast cool to room temperature, then store it in an airtight container with its cooking juices.
It keeps in the refrigerator for 4–5 days. For longer storage, freeze in meal-size portions for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth if needed to loosen the sauce.
Health Benefits
- Keto-friendly macros: Chuck roast is naturally low in carbs and high in fat, making it ideal for a ketogenic approach.
- Protein-rich: Supports muscle maintenance and keeps you satisfied.
- Electrolyte support: The brine and broth provide sodium, which can help maintain electrolyte balance on keto.
- Clean ingredients: No sugar-laden soup mixes or starch thickeners, just real spices and whole foods.
Common Mistakes to Avoid
- Skipping the sear: Browning the roast creates deep flavor.
Don’t rush this step.
- Not enough time: If it doesn’t shred easily, it needs more time. Tough roast means undercooked, not overcooked.
- Too much liquid: The roast will release juices. Stick to the amounts listed to avoid a watery sauce.
- Over-salting early: Pepperoncini brine and broth add salt.
Taste at the end before adding more.
- Using lean cuts: Avoid lean roasts like round. Chuck is best for tenderness and flavor.
Recipe Variations
- Pressure cooker (Instant Pot): Sear on Sauté, add broth and brine, cook on High Pressure for 60 minutes with a natural release for 15 minutes. Shred and return to juices.
- Dairy-free: Swap butter for ghee (if tolerated) or a high-quality dairy-free butter. You can also use extra beef tallow for a classic, rich finish.
- Herb-forward: Add a rosemary sprig and 2 bay leaves for a deeper, more traditional pot roast profile while keeping it keto.
- Spicy version: Use sliced pepperoncini plus 1–2 teaspoons of the pepperoncini seeds, and add extra red pepper flakes.
- Thicker gravy (still keto): After shredding, simmer the juices and whisk in 1/2 teaspoon xanthan gum sprinkled evenly.
Stir until slightly thickened.
FAQ
Can I use a different cut of beef?
Chuck roast is best, but you can use blade roast or beef shoulder. Avoid lean cuts like eye of round since they won’t shred as well.
Are pepperoncini peppers spicy?
They’re mild, tangy, and slightly sweet, with a gentle heat. If you’re sensitive to spice, use fewer peppers and focus on the brine for flavor.
Is this recipe gluten-free?
Yes, as written it’s naturally gluten-free.
Always check labels on broth and pepperoncini to confirm.
Can I prep this the night before?
Yes. Season and sear the roast, then refrigerate it with the broth and brine in the pot. Start cooking the next day and add butter and peppers before heating.
What can I serve with it on keto?
Mashed cauliflower, roasted Brussels sprouts, sautéed spinach, riced cauliflower, or zucchini noodles are all great options.
How do I reduce the fat in the sauce?
Chill the cooking liquid until the fat solidifies on top, then remove as much as you like before reheating and serving.
Can I cook it without pepperoncini?
You can, but you’ll lose the signature tang.
Sub with a mix of banana peppers and a splash of apple cider vinegar for a similar effect.
In Conclusion
Keto Mississippi Pot Roast brings big flavor with simple ingredients and minimal effort. It’s tender, satisfying, and perfect for a low-carb lifestyle without feeling restrictive. Make it on a busy weekday or for a cozy weekend dinner, and enjoy the leftovers all week.
Once you try it, it’ll become a regular in your meal rotation.
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