This keto Mississippi roast can be shoved in your slow cooker early in the day for a hands free but tasty dinner. The shredded beef is punched up with peppery flavors and peperoncinis that almost melt into the meat.
There are a number of recipes for this roast style on the internet, but I created this version to not use any spice packages. You can use ingredients that you probably have in your pantry already. I also like to use the sliced peppers instead of the whole peppers. Family members who do not even like peperoncinis eat this without complaint!
I used Better Than Bouillon in this recipe, but feel free to use any bouillon or base that you prefer. Powdered works just fine! This recipe is not super finicky, so don’t worry about screwing it up if you’d like to make substitutions to suit your own tastes.
This would be great served with some mashed cauliflower, spread on top of a low carb pizza, tucked into an omelet, or even sandwiched into a quesadilla. I’ve calculated this at 8 servings, but I usually get a lot more out of a roast if using the leftovers this way. In the pictures I served this up with some broccoli mash and a slice of keto bread.
Yields 8 servings of Keto Mississippi Roast
The Preparation
- 60 ounces beef chuck roast
- 16 ounces deli-sliced pepperoncinis, drained, reserving the brine
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 whole chicken bouillon cube
- 1/2 cup butter
The Execution
1. Place the chuck roast into your slow cooker. Turn the cooker onto high.
2. Add the peperoncinis on top of the roast. Pour about a cup of the reserved brine into the slow cooker then discard the rest.
3. Add the parsley, chives, garlic powder, onion powder, dried dill, salt, and black pepper to the slow cooker.
4. Add the Better than Bouillon paste. I like to mix everything together a little at this stage, but it’s not really necessary.
5. Place the stick of butter on top of the roast. Cover the slow cooker with a lid and then allow to cook on high for 8-10 hours.
6. Once the beef has cooked to the point of falling apart then you can shred the roast up with a fork. Serve directly out of the slow cooker, or remove from the juices and store for another use.
This makes a total of 8 servings of Keto Mississippi Roast. Each serving comes out to be 627 calories, 44.1g fats, 4.1g net carbs, and 53.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 60 ounce beef chuck roast | 4014 | 260.1 | 0 | 0 | 0 | 419 |
| 16 ounce deli-sliced pepperoncinis | 95 | 0.5 | 23.1 | 5.9 | 17.2 | 4.1 |
| 1 tablespoon dried parsley | 5 | 0.1 | 0.8 | 0.4 | 0.4 | 0.4 |
| 1 tablespoon dried chives | 10 | 0.1 | 1.9 | 0.8 | 1.1 | 0.6 |
| 1 tablespoon garlic powder | 31 | 0.1 | 6.9 | 0.9 | 6.1 | 1.6 |
| 1 tablespoon onion powder | 24 | 0.1 | 5.6 | 1.1 | 4.5 | 0.7 |
| 1 tablespoon dried dill | 8 | 0.1 | 1.7 | 0.4 | 1.3 | 0.6 |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon black pepper | 1 | 0 | 0.3 | 0.1 | 0.2 | 0.1 |
| 2 whole chicken bouillon cube | 10 | 0 | 2 | 0 | 2 | 0 |
| 1/2 cup butter | 814 | 92.1 | 0.1 | 0 | 0.1 | 1 |
| Totals | 5012 | 353.1 | 42.4 | 9.6 | 32.9 | 428 |
| Per Serving (/8) | 627 | 44.1 | 5.3 | 1.2 | 4.1 | 53.5 |
Keto Mississippi Roast
Ingredients
- 60 ounce beef chuck roast
- 16 ounce deli-sliced pepperoncinis drained, reserving the brine
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 whole chicken bouillon cube
- ½ cup butter
Instructions
- Place the chuck roast into a slow cooker and set it to high.
- Add the pepperoncinis on top of the roast. Pour in enough of the reserved brine to cover the bottom of the slow cooker, discarding the rest.
- Add the parsley, chives, garlic powder, onion powder, dried dill, salt, and black pepper.
- Add the bouillon and mix everything together.
- Place the stick of butter on top of the roast. Cover the slow cooker with a lid and let cook on high for 8–10 hours.
- Once the beef has cooked to the point of falling apart, shred the roast up with a fork. Serve the meat directly out of the slow cooker, or remove from the juices and save for later.
Love Mississippi roast! This recipe calls for a lot more herbs than what I’ve used before – will be interesting to try how I like that. But I have a couple of questions:
What flavour bouillon did you use?
How much butter? (1 stick, or 1/4 cup (which is ½ stick))
Thanks for the recipe!
It’s one stick, sorry about that! I’ll get the nutrition table updated in the next few minutes.
It’s chicken flavor in the picture, but I think beef would be best if you have that.
Please let me know what you think of it!
Finally got around to trying this yesterday. The whole family loved it, so we’re making another batch today 🙂
Yay! I’m so happy to hear that. 😀
Except for added flavor, why is the butter needed at all? It adds a lot of calories and fat—I am a heart patient and cook a lot of LEAN meats. Chuck roast has enough saturated fat to start with so I can’t see adding so much butter (FOR MYSELF–y’all can add all you like!) And I would automatically reduce salt wherever I could. I use Penzey’s beef base for adding flavor, but it also adds salt. Herb Ox has salt free or reduced salt bouillons which are pretty good, although I don’t think they are as flavorful (nor as expensive) as Penzey’s. Sometimes I split the difference and use a little of each kind. Having recently celebrated my 75th birthday AND had my 4th stent installed in another artery, I daily balance taste vs. health choices for my menus. We’ve cut down on serving sizes for meat and increased them for veggies, but we still want flavor in the smaller portions of meats we are eating. Thanks for sharing the recipe–it helps because I do not use many packets of things, trying always to use just seasonings and no additives.
Hi Marcia, you can leave the butter out if you want. We promote a low-carb and high-fat diet, so that added fat isn’t an issue for most of our readers. The butter is usually seen in recipes for the slow cooker Mississippi roast because it adds some flavor.
Of course–I wasn’t thinking! I understand keto but I am reluctant to try it because of my medical issues. I have read a fair amount about it though. Thanks for taking the time to answer.
Marcia, this post from you was over a year ago so but I was wondering if
you ever tried keto? It really has done wonders for me and many
others. It also has had tremendous health benefits for those with
medical issues.
I use a half a stick butter.
Just tried this, very delicious! I ended up mixing all the herbs into the brine and sitting the meat in that with whole peperocinis (tbh I just glossed over the sliced part) but the BF loved eating them whole. I used beef base which made it a toooouch salty. You could probably get away with 1tbsp of the better than bouillon but it was delicious.
It went super well with some hastily thrown together cauliflower mash 🙂
Thanks for the tips! I’ll have to try it with the whole peppers too. 🙂
I made this last night. Turned out awesome! Thanks for the variation with the spices. We’ll definitely be making this again! 👍🏻
Thank you Holly!
What is the bread stuff on the side?
It’s “90 second keto bread.” There are lots of versions floating around online.
Basically:
3 tablespoon almond flour
1 egg
1/2 teaspoon baking powder
1 tablespoon melted butter
Microwave~
Totally using this recipe for freezer cooking!
That’s awesome Kat!
whats the green side
So we tried that today, is that supposed to be 2TBSP Better than bouillon? Also may help to state what one. Was insanely salty with the beef at 2TBSP, maybe able to get away with the 1tsp or something, it almost ruined it.
I’m sorry I didn’t turn out for you. You might also like it better if you try omitting the 1/2 teaspoon of salt.
If you were to make this in an Instant Pot, would you change anything (i.e. add beef stock or water)?
Yes! Take out the bouillon and use a cup of beef stock, or leave it in and use water. If you use homemade beef stock you might need to adjust the salt, but that’s easy enough to do after it’s cooked too. 🙂
I’ve seen this also made with boneless/skinless chicken thighs. Any tips for that? Specifically for the instant pot?
Made this yesterday and it was absolutely delicious!
I like that you’re not using the packaged ingredients found everywhere on the internet! For the Instant Pot version, what changes to the time need to be made?
It should cook in an Instant Pot in about 30 minutes. You may need to add a quarter cup of liquid.
Thank you Jen!
Due to poor planning I had to replace the Better than Bullion with a regular old salt cube of bullion crushed into about 1/8 cup of water and omitted the dill, and it STILL turned out delicious.
I drained and shredded the meat mixture finely and used it for taco meat all week! This recipe is going in my rotation for sure. 10/10.
We made this last week and it was great! We cut out the pepperoncini’s though. So instead of using the brine from that, I added an the same amount of chicken stock. Definitely going to make this again. Maybe trying different herbs/spices!
Better than Bouillon doesn’t seem to be keto friendly. Any suggestions on what to use to substitute? Thanks!
You could substitute homemade chicken or beef broth. (Stock with salt/seasonings in it.) This will cause there to be more liquid in the slow cooker when it’s done. You could also just add salt and seasonings to taste. (Parsley, oregano, etc…)
I’ve made this in Instapot with two TEASPOONS, instead of two Tablespoons, of Better than Bullion Roast Beef and two cups boiling water in the INSTAPOT and it turns out GREAT!! Only 4 carbs in two teaspoons.
I also use a packet of Ranch seasoning and a package of Aus Jus seasoning. Only 1 carb each. Instead of the other seasonings. Better than all the carbs in two TABLESPOONS of the Better than Bullion.I used TOO many pepperoncinis one time, so I only use about 6 peppers and 1/4 cup brine. Hope this helps! LOVE all your recipes!!
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Wow, great ideas! I’ll have to try this myself.
Thanks again for your feedback and support, Carol! 🙂
How many cups is one serving?
Serving sizes are generalized based on how many calories are in the whole recipe and how much volume was produced by the recipe. There is no set in stone serving size – it is all up to you. Some people prefer fasting and eating 1-2 meals a day, some people like to spread their meals out.
I’d recommend running your macros through our keto calculator (https://www.ruled.me/keto-calculator/) and adjusting the serving sizes to fit your needs.
I made this today. Didn’t have the peppers so I used roasted peppers in a jar. Rinsed them and drained and only put a 1/2 stick of butter in it. Really, really tasty.
I made this tonight. Used beef broth in place of boullion. I was hesitant to make this as I have made those other Mississippi roasts and thought they were horrible. This was excellent. I served it with roasted veggies and cauliflower mash.
I’m so glad to hear that Melissa!
How much is a serving? I see it makes 8 servings but is that a 1 cup serving 6 oz serving? Just getting started on keto and want to make sure I’m not eating too much for one serving. Thanks!
We usually weigh our servings. If you are eating the majority of this recipe over time, you can usually eyeball it and get away with it as well (as the macros over time will synergize).
How much is one serving size? I’m excited to make this for my family- Thank you for sharing 🙂
We typically weigh our servings, but eyeballing it shouldn’t be a huge issue either 🙂
What is the green mashed stuff beside this delicious looking meal? Creamed spinach?
It’s mashed broccoli – similar to our cauliflower mash recipe 🙂
OMG awesome. My family loves broccoli. This would be an easy sell.
Hope you enjoy it!
Made it as shown and ate it with keto rolls from cast Iron Keto along with a broccoli slaw and it was Damn delicious!
Is it really 8-10 hours on high?
Great recipe. I have been wanting to try Missippi Pot Roast for a while and stumbled across this recipe. I followed the directions exactly except for the cooking method. I used my IP and had it done in 45 minutes. All of the kids really enjoyed it. I’ll be keeping this one to make again at a later date.
I couldn’t find a roast that large and I doubled the recipe. I ended up with way too much liquid once finished. Roast size probably my issue…but how do I salvage all that liquid (significant portion is butter not absorbed by the meat). I thought of thickening the liquid to make a type of gravy but am at a loss for what to use. I hate to lose all that flavor. When I refrigerate the entire meal I end up with 1/2 inch of solid butter on top. I need something that will stay incorporated while being stored and then reheated since I made such a large batch. Appreciate all help!
Usually when I have a lot of fatty liquid like that I’ll take all of the meat (and excess out) and then add some xanthan gum or guar gum to it and use an immersion blender. It’ll all emulsify together and you can save it as a gravy. I’ll occasionally add some heavy cream to help smooth it out.
It seems rather long to cook on “high” for 8-10 hours. Did you mean to cook on “low” for 8-10 hours? I just turned mine down to low after reading other slow cooker recipes where it’s recommended use the “low” setting. Hopefully, it turns out ok.
We’ve had commenters do both: cook on high and do a mix. In the original recipe, we used high and it came out fine.
Ok, thanks. Mine came out fine and the meat shredded with remarkable ease.