Mississippi pot roast is a classic American comfort food made by slow-cooking a beef chuck roast with pepperoncini peppers and a rich, tangy sauce until it’s fall-apart tender. This keto version keeps all the bold flavors of the original while replacing the traditional seasoning mix with simple, low-carb ingredients. With just a few minutes of prep, your slow cooker does the rest, making it an easy family dinner that’s perfect for meal prep or cozy weeknight meals.
Instructions
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Cut the onion across the “equator” into 4-5 thick slices. Pull them apart so you end up with onion rings. Scatter them over the base of a slow cooker, creating a bed of onions.
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Season the chuck roast with salt and pepper. Add it to the slow cooker, resting it on top of the onions.
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Combine the mayonnaise, milk, apple cider vinegar, dill and paprika in a small bowl. Pour it over the chuck roast
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Slice the pepperoncini peppers and scatter them over the chuck roast.
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Put the lid on the slow cooker and cook on low for 6-8 hours, until tender and it easily comes apart with a fork.
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Shred with two forks and serve with a tangy coleslaw or cauliflower rice.
Oven method
Preheat the oven to 200°F (95°C). Season the beef with salt and pepper, place it in a Dutch oven (or other heavy ovenproof pot with a lid). Combine the mayonnaise, milk, cider vinegar, dill, and paprika; pour it over the beef. Add the butter and pepperoncini peppers. Cover and braise in the oven for 6-8 hours, until the internal temperature reaches 145°F (63°C) and it falls apart easily . Transfer to a shallow dish and shred; return it to the gravy to keep warm until ready to serve.
Not for the Instant Pot
As this recipe contains dairy, it is not suitable for the Instant Pot.
Why you’ll love this keto Mississippi pot roast
Mississippi pot roast has become a modern comfort food classic thanks to its incredible simplicity and bold flavor. This keto version delivers everything people love about the original—fork-tender beef, tangy pepperoncini peppers, and a rich, savory sauce—without relying on high-carb seasoning packets or unnecessary ingredients.
The magic happens during the long, slow cook. As the chuck roast gently simmers, it becomes meltingly tender while absorbing the flavors of the onions, peppers, and creamy ranch-inspired sauce. Every bite is juicy, flavorful, and deeply satisfying, making this a recipe that’s just as perfect for a cozy Sunday dinner as it is for easy weeknight meals.
One of the best things about this recipe is how versatile it is. Serve it over buttery mashed cauliflower, cauliflower rice, or alongside a crisp coleslaw for a complete keto meal. Leftovers are just as delicious and can be transformed into lettuce wraps, stuffed bell peppers, low-carb tacos, or hearty breakfast scrambles, making this an excellent recipe for meal prep.
If you’re looking for an easy slow cooker recipe that delivers restaurant-worthy flavor with minimal effort, keto Mississippi pot roast deserves a permanent place in your dinner rotation.
