Keto Mississippi Pot Roast (Dutch Oven)

Fork tender with bold flavors, this keto Mississippi pot roast recipe combines meaty chuck roast with spicy pepperoncini peppers, beef broth and homemade ranch seasoning. It's a healthier version of the famed Mississippi roast recipe that requires just a few simple ingredients. Serve up tender shreds of Mississippi pot roast on a fluffy bed of mashed cauliflower or cauli rice for an easy meal that the whole family will enjoy!

The original recipe for Mississippi pot roast typically calls for just five ingredients: chuck roast, au jus gravy mix, ranch dressing mix, a whole stick of butter and pepperoncinis.

All of it goes on top of the roast, then it slow cooks in the oven for several hours until it transforms into buttery-soft, melt-in-your-mouth beef roast with maximum flavor.

While this healthier version requires just a few additional ingredients, it's a keto recipe that is still so good and so easy, it will quickly become a family favorite.

why this recipe works

Pot roast is slow cooking at its finest. Similar to my keto pot roast and gravy recipe, this keto Mississippi pot roast cooks low and slow in a Dutch oven, a method that is guaranteed to give you the best roast ever.

Instead of the convenience of a ranch seasoning packet and au jus gravy mix, I'm opting for whole food ingredients (and fewer preservatives) to make this a healthier, low-carb and gluten-free Mississippi pot roast recipe.

It is:

• incredibly tender and flavorful comfort food
• low-carb, gluten free and keto diet friendly
• versatile- enjoy it as a main course with cauliflower mash or shred the beef to use for a variety of meals!

the ingredient list

For the best results, use chuck roast. It is a fatty, tougher cut of beef that becomes melt-in-your-mouth tender when slow-cooked. Chuck roast has amazing flavor and is by far my favorite type of beef to use for pot roast.

This keto Mississippi pot roast recipe is also very versatile. I usually don't add much more than the ranch mix, beef broth, butter and pepperoncinis, but feel free to include other veggies to the Dutch oven. Similar to your traditional pot roast, onion wedges, carrots, and whole garlic cloves will work well.

To make low-carb Mississippi pot roast, you will need:

• chuck roast
• olive oil
• beef bone broth
• pepperoncini brine (from a jar of pepperoncinis)
• onion powder
• garlic powder
• dried dill
• fine sea salt
• ground black pepper
• dried tarragon or chives (optional)
• butter
• sliced pepperoncinis (or 3-4 whole peppers)

The dried herbs and spices are for the homemade seasoning. It takes just a couple of minutes to make and is just as flavorful (and better for you) than a packet of ranch seasoning mix. However, if you already have a ranch mix that you use and love, feel free to substitute it for the spices and herbs.

a keto Mississippi pot roast recipe (Dutch oven)

I love cooking pot roast in a Dutch oven. The cast iron holds and distributes heat really evenly and overall, it will give you better results than a Crock pot or Instant pot pressure cooker.

While those cooking methods can certainly be convenient, my go-to will always be a Dutch oven. 🙂

And since the meat is best when it's seared before slow-cooked, this keto Mississippi pot roast recipe is a one-pot meal! Sear it and slow-cook it in your Dutch oven and you're good to go.

Here's a brief look at the recipe for making Dutch oven Mississippi pot roast. To view the full process, check out the recipe card at the bottom of the page.

Cover with the lid and transfer to the oven. Roast for 4-5 hours at 275°F, or until tender.

for slow cooker Mississippi pot roast

Mississippi pot roast is a popular slow cooker recipe and you can certainly prepare this low carb version in the Crockpot, too!

Instructions for Crockpot Mississippi pot roast:

1. Use a large cast iron skillet to sear the meat.
2. Deglaze the pan with the broth and pepperoncini brine, then transfer the juices to the Crockpot.
3. Add the meat and the rest of the ingredients. Cook on low heat for 8-10 hours or at high heat for 4-5 hours or until the roast is tender.

recipe tips for the best results

• The cooking time will vary based on the size of the roast. A three-pound chuck roast is usually fork tender after 4 hours.

• Pepperoncini peppers have a mild heat to them and this dish is mildly spicy. You can reduce the amount of heat by using banana peppers and banana pepper brine instead of pepperoncinis.

• Store leftover Mississippi roast in an airtight container for up to 3-4 days. The flavors (and spiciness) will be more intense the next day.

• Use sliced pepperoncinis or whole pepperoncinis if desired. You'll only need 3-4 whole peppers.

what to serve with Mississippi pot roast

Serve this keto Mississippi pot roast with your favorite low-carb sides like cauliflower rice or mash to create a hearty meal (and with few net carbs, it's the perfect keto dinner)!

It's also pretty tasty with low-carb cornbread or keto "buttermilk" biscuits on the side.

The great thing about this fork-tender roast is that you can also turn leftovers into shredded beef to use in a lettuce wrap, tacos, casseroles, soups, stir fry and more.

Savory and mildly spicy with a little bit of pepperoncini tanginess, this Dutch oven Mississippi pot roast recipe features the same bold flavors as the original recipe, but with healthier swaps you can feel good about.

And the best thing about pot roast (of any kind)? It magically tastes even better on a weekend evening, surrounded by my favorite people at the dinner table.

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