Low Carb Mississippi Pot Roast

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M-i-crooked letter-crooked letter-i…did anyone else learn to spell Mississippi that way? I think it’s a southern thang. 😉 It doesn’t how old I am, I still sing that little song when I’m writing or typing Mississippi.

I don’t know where Mississippi pot roast originated 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 low carb but FULL of 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 dry mix packs. A little arrowroot powder slurry (the keto cornstarch) will give you the same results!  You can make this in the Crock-Pot or Instant Pot.

I added some carrots to the pot for my kids but they were NOT part of my macro calculation. Carrots are a little higher in carbs but let’s be honest, no one gets fat from eating carrots! If you choose to add other veggies (carrots, radishes, etc) to your roast, be sure to re-calculate the macros in a fitness app.

Serve it with my Cheesy Ranch Broccoli Cauliflower Casserole or Quick Cauliflower Mash for a comforting Sunday supper!


 

Low Carb Mississippi Pot Roast

February 28, 2018
: 6
: 5 min
: 55 min
: 60 min
: Easy

By:

Ingredients
  • 2.5 lb chuck roast
  • 1 cup beef broth
  • 1 ranch packet
  • 6 pepperoncini peppers
  • 3 tbsp pepperoncini pepper juice
  • 4 tbsp butter
  • 2 tbsp arrowroot powder + 3 tbsp water (slurry)
Directions
  • 1 Place meat inside Instant Pot. Cut into smaller pieces, if necessary, to make it fit.
  • 2 Sprinkle ranch packet on top of meat.
  • 3 Pour beef broth and pepperoncini juice around the sides of the meat, not on top.
  • 4 Place butter on top of meat.
  • 5 Cook on HIGH pressure for 55 minutes. Manually release steam.
  • 6 Remove meat to serving platter and shred with two forks.
  • 7 In a small measuring cup, mix the arrowroot powder and water to form a slurry.
  • 8 Set IP to SAUTE and allow juices to come to a boil.
  • 9 Slowly whisk in the arrowroot slurry and continue whisking until gravy has reached the desired consistency. To make this in a crock pot, add all ingredients to the pot and cook on low 8 hours. Follow the same steps for the gravy on the stovetop.

Notes

You may substitute xanthan gum for the arrowroot slurry. Do not add water to the xanthan gum. Start with 1/4 tsp and increase as needed until desired consistency is achieved.


Nutrition Facts
Serving Size 1
Servings Per Container 6

Amount Per Serving
Calories 510 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 136.7mg 46%
Sodium 470mg 20%
Total Carbohydrate 0.7g 0%
Dietary Fiber 0g 0%
Sugars 0.2g
Protein 35.3g 71%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Please note that macros were calculated using My Fitness Pal and the brands referenced. Altering ingredients or brands can change the macros for the recipe. Please verify your macros in a tracker to insure accuracy.

 


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