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.
Low Carb Mississippi Pot Roast
- 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)
- 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.
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.