Description
This Keto Mississippi Pot Roast is a tasty family friendly low carb dinner that is so easy to make! Use dairy free ranch for Whole30 & SCKC.
Ingredients
Units
Scale
- 1 beef chuck roast – about 3 pounds
- salt and pepper to sear
- 3 tablespoons butter
- 3 tablespoons ranch seasoning or dairy free ranch seasoning
- 1 teaspoon *organic* Roasted Beef Base by Better than Bouillon
- 6–8 pepperoncini peppers
- 1/4 cup pepperoncini juice
- 1/4 cup water
Instructions
- Sprinkle the roast with salt and pepper on all sides.
- Heat a heavy pot or dutch oven over medium high heat.
- Add the butter to the pot.
- Once the butter is completely melted and sizzling, add the meat to the pot and sear for 2-3 minutes per side until browned.
- Add the remaining ingredients and stir.
- Cover the pot with a tight fitting lid and simmer on medium-low heat for 4 hours, or place in the oven at 350 degrees and cook for 4 hours, checking on it hourly. If the mixture appears dry during the cooking process, add 1/3 cup of water if necessary.
- Once the roast is fork tender, remove from the heat and shred the meat into bite sized pieces – discarding any fat or gristle.
- Add the meat back to the pan gravy and serve hot.
Notes
CROCK POT: Add all ingredients to the pot and cook on Low for 8-10 hours, or High for 6 – 7 hours.
INSTANT POT: Sear the meat using the sear feature, then add the rest of the ingredients PLUS AN EXTRA 1/2 CUP OF WATER and cover the pot, locking the lid in place. Pressure cook it on high for 45 minutes, then use the natural release feature which will take about 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Keto Dinner Recipes
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup meat and gravy
- Calories: 394
- Fat: 26g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
