Here’s a Mississippi Roast recipe that’s fall-apart tender, flavorful, and keto-friendly! 🥩🍖
Ingredients: (Serves 6-8)
- 3-4 lb chuck roast
- 1 packet ranch seasoning mix (or 1 tbsp homemade ranch seasoning)
- 1 packet au jus mix (or 1 tbsp beef bouillon powder)
- 1/2 cup unsalted butter (1 stick)
- 5-6 pepperoncini peppers
- 1/4 cup juice from the pepperoncini jar
- Salt & pepper, to taste
Instructions:
- Prep the Roast:
- Pat the roast dry and season with salt & pepper.
- Slow Cooker Method (Recommended):
- Place the roast in a slow cooker.
- Sprinkle ranch seasoning and au jus mix over the roast.
- Place butter on top, then add pepperoncini peppers and juice.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours until tender.
- Oven Method:
- Preheat oven to 275°F (135°C).
- Place all ingredients in a Dutch oven, cover, and bake for 4-5 hours until fork-tender.
- Shred & Serve:
- Shred the beef with two forks and mix with the juices.
- Serve with cauliflower mash, keto bread, or over roasted veggies.
Tips:
✅ Want it spicy? Add more pepperoncinis or red pepper flakes.
✅ Crispy edges? Sear the shredded meat in a hot skillet before serving.
✅ No au jus mix? Use 1 cup beef broth + 1/2 tsp onion powder.
Would you like a low-carb side dish idea to pair with it? 😊
