Mississippi Pot Roast

May 31, 2018Laura

I love crockpot dinners! This is by far one of my top favorite recipes of all time! You just throw a few simple ingredients into the crockpot and let it cook all day-easy peasy! Not only is it an easy meal, but it’s full of flavor!

There are tons of recipes available online for this roast, but I have always used the one from Belle of the Kitchen. Most of the recipes use both ranch and au jus packets. I’m not a fan of the ingredients in the packets, particularly the maltodextrin. I started making my own ranch inspired seasoning a few months ago and decided to share my version with you all. I’ve tried alternatives for the au jus and it’s just not the same without it. I also add in some juice from the peppers for some added flavor. I promise you won’t miss the ranch packet in this recipe and it saves a little bit on carbs, too.

I always serve my roast with mashed cauliflower. I use the Birds Eye brand that’s located in the freezer section. It’s just as good as the homemade version, in my opinion. The flavor is great and it’s nice and thick. I just microwave it per the package directions and add in some salt and pepper.

Be sure to follow me onΒ InstagramΒ andΒ PinterestΒ for more low carb meal ideas. If you want to save this recipe to try later, just click the Pinterest button below the recipe or tap any image to save to your Pinterest board.


Print Recipe

Mississippi Pot Roast

  • Prep time: 5 minutes
  • Cook time: 8 hours
  • Serves: 6
  • Calories 324

Ingredients

  • 2-3 pound chuck roast
  • 1 batch ranch seasoning, See recipe below
  • 1 packet au jus gravy mix
  • 1/4 cup butter, cut into slices
  • 5-6 pepperoncini peppers
  • 3 Tbsp juice from peppers

Ranch Seasoning:

  • 1 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried chives
  • 1/4 tsp dried dill
  • 1/4 tsp black pepper
  • Pinch of salt

Method

  • 1)

    Mix ranch seasoning together in small bowl.

  • 2)

    Place roast in bottom of Crock-Pot. Top with pepperoncini pepper juice, ranch seasoning, au jus packet, butter and peppers.

  • 3)

    Cook on low for 8 hours. Shred and serve with mashed cauliflower or your favorite side.

Notes

Net carbs per serving: 2.7g

Previous Recipe Next Recipe