This Mississippi Pot Roast recipe is always a family favorite! This keto-friendly pot roast is made in a slow cooker with just four simple ingredients!
INGREDIENTS
- 4 pound chuck roast
- 2 1 ounce packages Hidden Valley Ranch seasoning
- 1 16 ounce jar pepperoncini peppers + 1/4 cup of the brine the peppers are in
- 8 tablespoons salted butter
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INSTRUCTIONS
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Add all ingredients to the slow cooker, then cook on low for 8 hours.
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The roast is done when it easily shreds with two forks. Simply, shred and serve!
NOTES
Something to note, the photos you see here I did not thicken the sauce, I find the consistency just right. However, if you would like to thicken this to a more gravy like consistency simply remove the roast to a cutting board to shred. While the roast is out of the slow cooker follow these steps one option is gluten free and considered low carb, the second option is for those on a strict keto diet:
* To thicken with corn starch: Turn the slow cooker up to high. Combine 1 tablespoon cornstarch with one tablespoon COLD water and whisk it until the juice in the hot slow cooker. It may take a few minutes but the sauce will thicken. Reduce the heat back down to low or warm. Add the shredded beef to the gravy.
* To thicken with xanthan gum: add 1/4 teaspoon xanthan gum to the liquid and rapidly whisk, or better yet use an immersion blender and blend until smooth. Add a scant 1/4 additional xanthan gum if needed, remember too much creates an unpleasant texture.
This recipe makes 10 3/4-cup servings. Each serving has 0.8 net carbs without using thickeners.
Serving: 0.75 cup, Calories: 324kcal, Carbohydrates: 1.6g, Protein: 36g, Fat: 18.4g, Cholesterol: 131mg, Sodium: 231mg, Fiber: 0.8g, Sugar: 0.5g
