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Tender Keto Mississippi Pot Roast served with a rich, savory gravy and pepperoncini peppers in a cast iron skillet.

Keto Mississippi Pot Roast

Liliana
Print Recipe Pin Recipe
Prep Time 10 minutes
Cuisine American
Servings 6
Calories 420 kcal

Ingredients
  

  • - 3 pounds Beef Chuck Roast
  • - 2 tablespoons Keto-Friendly Ranch Seasoning homemade or store-bought, no added sugars
  • - 6–8 Pepperoncini Peppers
  • - 4 tablespoons Butter preferably grass-fed
  • - 1 cup Beef Broth no added sugar or homemade
  • - Salt and Black Pepper to taste
  • - Optional: 1 teaspoon Garlic Powder

Instructions
 

  • 1. Season and Sear: Season the chuck roast generously with salt and black pepper. In a Dutch oven or heavy pot over medium-high heat, melt the butter and sear the roast on all sides until browned.
  • 2. Add Ingredients: Return the roast to the pot. Sprinkle the ranch seasoning evenly over the top. Add the pepperoncini peppers and pour in the beef broth.

3. Cooking Methods:

  • - Dutch Oven: Cover and bake at 325°F (163°C) for 4 hours.
  • - Instant Pot: Cook on manual high pressure for 45 minutes, then allow for natural pressure release.
  • - Slow Cooker:* Cook on low for 8 hours or high for 4 hours.
  • 4. Shred and Serve: Once the meat is fork-tender, shred it inside the pot and mix with the juices for added flavor. Serve warm.

Notes

- For dairy-free: Replace butter with coconut oil or ghee.
- For homemade ranch: Combine dried dill, parsley, chives, garlic powder, and onion powder.
Tips:  
- Searing the meat first boosts flavor significantly.
- Use homemade broth for full ingredient control.