Keto Slow Cooker Mississippi Pot Roast
2.3g
Net Carbs
30.7g
Protein
32.5g
Fat
0.2g
Fiber
432
Calories
Cooking tip: Most commercially available ranch dressing packets include sugar, making them a poor choice for a low carb or keto diet. For this recipe, we developed our own low carb ranch dressing packet (with only 7.7 grams net carbs, 3.5 grams protein and 72 calories) that can be used in place of store-bought packets that might have almost double the net carbs and no protein.
Ingredients:
Low Carb Ranch Packet
- 4 teaspoons powdered whole milk
- 1 teaspoon dried parsley flakes
- 3/4 teaspoon onion powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Roast
- 2 pounds beef chuck pot roast
- 1 cup beef broth
- 1/4 cup pepperoncini liquid
- 2 tablespoons tamari soy sauce
- 2 tablespoons unsalted butter
- 12 jarred pepperoncini peppers (120g)
Directions:
- In a small bowl, whisk together all the ingredients for the ranch packet.
- Pat roast dry with paper towels, and place into slow cooker. Evenly coat the top of the roast with the ranch packet. Without disturbing the ranch seasoning, pour broth, pepperoncini liquid, and soy sauce around the sides of the roast, top the roast with butter and then top with pepperoncini peppers.
- Set slow cooker to low and cook for 6-8 hours, until beef falls apart easily. Use two forks to shred the beef and serve with cooking liquid and pepperoncini peppers. One serving is about 3 ounces cooked beef with 2 pepperoncini peppers (20g).
We enjoyed this roast served with frozen mashed cauliflower (1 cup adds about 5 grams net carbs), or make your own Cauliflower-Leek Puree (3.5 grams net carbs for 1/4 cup).
