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Have you heard of Mississippi pot roast? It’s one of those comfort dishes you might find at your mom’s house. It’s delicious and perfect for fall. The issue with the original recipe is that it’s assembled with premade packets of ranch and au jus, which has all sorts of strange ingredients we wouldn’t consider healthy or keto. MSG, gluten, corn syrup, and many others. I loved the dish so much I decided to create my own version that I could feel good about eating. It might even taste better than the original (sorry mom!)

I like taking the time to sear the meat and sauté the vegetables before putting it all in the oven, but if you are pressed for time you can use a slow cooker and skip all of the instructions. On busy days I will simply dump everything in my crockpot, turn it on low for 8-10 hours, and leave it alone.

Ingredients

• 3lb chuck roast
• 1-2 tbsps. avocado oil
• 2 tsp salt
• 2 tsp pepper
• 1 stick of butter, or 8 tbsps.
• 12oz jar of pepperoncini, you want about half of the liquid from the jar and 6-8 pepperoncini 
• 1 tbsp. dried parsley
• 1 tbsps. dried chives
• 1 tbsps. onion powder
• ½ tbsps. dried dill
• ½ tbsps. garlic powder
• ½ tbsps. salt
• ½ tbsps. pepper
• 2 bunches radishes
• 1 stalk celery
• 1 medium onion

Instructions

Preheat your oven to 275 degrees.

Pour your oil into a Dutch oven and put it on the stove on medium heat. Season your roast with 2 tsp salt and 2 tsp of pepper, then place in the hot pan. Sear the meat for 6-7 minutes each side, or until you develop a nice brown sear. Take the meat out of the pot and set on a plate to the side.

While your roast is searing, chop up all of your vegetables into large dice sized pieces.

Throw in all of your vegetables. You might add a little more oil at this point. Scrape off all of the brown at the bottom of the pan as you stir the vegetables. Sauté for 7-9 minutes.

Push the vegetables to the side and place the roast in the middle. Put the rest of the ingredients on top (butter, pepperoncini, and seasoning).

Put the lid on the Dutch oven and place in the preheated oven for 3-4 hours, or until the meat is falling apart. It should shred easily once you take it out of the oven.

I love this Mississippi Pot Roast as is, but it would be great with mashed cauliflower or green beans. 

Looking for more delicious Keto and Paleo recipes? Check this 80+ Keto Paleo Recipes (Gluten Free and Low Carb) Round up!

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