A Mississippi pot roast is always a good idea for dinner. Every time you eat it, it feels as if the flavors burst in your mouth. It's impossible to go wrong with this simple yet insanely delicious main dish. But you might be wondering how to make it keto.
Actually, the original Mississippi pot roast is already almost a keto-friendly dish. But it all depends on what ingredients you use to make it.
This keto Mississippi pot roast is as good as the real thing, if not better. With the perfectly chosen ingredients and spices, this pot roast will become your all-time favorite. And you can cook it in the oven, instant pot, crock pot, or slow cooker; it will turn out perfect.
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Is Mississippi Pot Roast Keto?
Yes and no. Depending on the ingredients that were used to make the Mississippi roast, it can be keto-friendly or loaded with carbs.
If you want to make this delicious pot roast the low-carb way, then this Mississippi pot roast recipe is the one you need. The thoroughly chosen ingredients make this Mississippi pot roast both keto and tasty.
Keto Mississippi Pot Roast Ingredients
To make this keto Mississippi pot roast, you need to prepare only a few simple ingredients. And don't let the number of spices scare you. Yes, there are quite a few of the needed ones, but they're pretty simple and are in almost everybody's kitchen.
Here's what you should get to cook this delicious keto Mississippi pot roast:
- Chuck roast: I love to make this low carb Mississippi pot roast out of chuck roast since it's the most tender beef cut. But if, for any reason, you don't want to use this beef cut or couldn't find it in your grocery store, you can definitely use beef brisket or round roast instead.
- Ranch seasoning: Many prefer to use ranch dressing mix when making Mississippi pot roast. But to be on the healthier side it is better to use a ranch dressing. With whatever option you choose to go with, just make sure to double-check the label to be sure that only needed and healthy ingredients were used to make it.
- Pepperoncini peppers: It's impossible to make a Mississippi pot roast without pepperoncini peppers. And luckily, they are not high in carbs, which makes them perfect for our low-carb Mississippi pot roast.
- Spices: You can use any type of spice and herb that you prefer and that you think would taste best with this Mississippi pot roast. My personal all-time favorite option is the following combination of spices: salt, paprika, black pepper, granulated garlic, and onion powder.
How to Make Keto Mississippi Pot Roast
I am a bit old-school, which is why I like to make my keto pot roast in the oven. If you choose to do it the same way as I did, then you also need an oven bag. You can find them in almost any store, and they come in different sizes, so make sure to choose a larger one for your chuck roast.
Once you've prepared everything, you should do the following to cook your keto Mississippi pot roast:
- Marinade the meat. Just cover the beef roast with the ranch dressing and the spices mix and place it in your fridge for a few hours. This step is totally optional, but it does give a bit more flavor to the meat if you marinate it before baking.
- Preheat your oven. Once you're ready to bake the chuck roast, you should preheat your oven to 375°F.
- Cook the pot roast. Now all you need to do is place the marinated beef cut in an oven bag and then put the oven bag on a baking tray. Be sure to tightly close your oven bag to make sure that air doesn't come out of it. You should cook your keto Mississippi pot roast in the oven for about two hours.
Remember that it's dangerous to cut open that oven bag as soon as it's out of the oven. It keeps extremely hot air inside, and if you open it right away, you can get burned. So it's always better when the pot roast is fully cooked. Just turn off your oven and keep it inside until it's completely cool.
Once the low-carb Mississippi pot roast is fully cooked and chilled, you should shred the meat and place it in an airtight container to store. And this way, it can be kept in the refrigerator for up to 2 to 3 days. Also, remember that you should store it together with the liquid because if you pour it away, the meat will be a bit dry after you reheat it.
What I like about this keto pot roast recipe is that it is also freezer-friendly. So if you want to freeze the Mississippi pot roast, all you need to do is also put it in a freezer-friendly container. It will last for up to three months in your freezer.
Keto Mississippi Pot Roast
- 3-4 pounds chuck roast
- 4 tbsp ranch dressing
- 12 pepperoncini peppers
- 1 cup pepperoncini pepper marinade
- 1 tsp salt
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp granulated garlic
- 1 tsp onion powder
- Preheat your oven to 375 degrees F.
- Cover the chuck roast in the ranch dressing and spices.
- Place it in an oven bag.
- Put the pepperoncini peppers on top of the meat and pour in the marinade from the peppers.
- Close the oven bag and place it in an oven tray.
- Bake the chuck roast for 2-3 hours. When ready, leave it in the oven until completely cool.