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–+ servings
A tangy and savory keto Mississippi pot roast that is zero carbs! One secret ingredient sets this recipe over the top! Crock pot or Instant Pot options!

Low Carb Mississippi Pot Roast

Anna Hunley
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Dishes
Servings 6 servings
Calories 493 kcal

Ingredients
  

  • 2.5 pound chuck roast
  • 1 cup beef broth
  • 1 packet dry ranch mix
  • 6 pepperoncini peppers + 1/4 cup juice
  • 4 tablespoons butter
  • 1 teaspoon xanthan gum

Instructions
 

  • Place the roast inside the pot. Add the broth and pepper juice.
  • Sprinkle the ranch mix on top of the roast.
  • Add the peppers to the pot. Place the butter on top of the roast.
  • Close the lid and seal the vent. Cook on HIGH pressure for 55 minutes. Let the pressure release naturally for 15 minutes then manually release pressure. Press cancel.
  • Remove the roast and peppers from the pot and place on a platter. Shred the roast with two forks.
  • Reserve 2 cups of the juices and discard the remainder. Turn the pot to sauté mode. When the mixture comes to a low boil, add the xanthan gum and whisk until a gravy is formed, 1 to 2 minutes.
  • Serve the shredded roast with the gravy.

Notes

To make in the crock-pot: follow steps 1 through 3. Cook on low for 8 hours. Reserve 2 cups of the juices for the gravy. Transfer to a sauce pan. Over high heat, bring the juices to a low boil. Add the xanthan gum and whisk until a gravy is formed, about 1 to 2 minutes.

Nutrition

Serving: 1gCalories: 493kcalCarbohydrates: 0.7gProtein: 26.7gFat: 40.7g
Keyword keto, Keto Diet, keto Mississippi roast, keto pot roast, keto recipes
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