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Keto Crockpot Mississippi Pot Roast - Tender, Flavor-Packed Comfort Food

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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 to 4 pounds beef chuck roast
  • 1 tablespoon avocado oil or olive oil
  • 1 teaspoon kosher salt (plus more to taste)
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried chives (optional but great)
  • 1/2 teaspoon crushed red pepper flakes (optional for heat)
  • 1/2 cup beef broth (low sodium)
  • 6 to 8 whole pepperoncini peppers, plus 2 tablespoons juice from the jar
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 tablespoon apple cider vinegar (optional for extra tang)

Method
 

  1. Pat the chuck roast dry. In a small bowl, mix salt, pepper, garlic powder, onion powder, dill, parsley, and chives.
  2. Rub the spice mixture all over the roast. Press it in so it sticks well.
  3. Heat oil in a large skillet over medium-high. Sear the roast 2 to 3 minutes per side until nicely browned. This step boosts flavor but can be skipped if you’re short on time.
  4. Place the roast in the crockpot. Pour in beef broth, pepperoncini juice, and apple cider vinegar if using.
  5. Add pepperoncini around the roast. Dot the top with butter pieces.
  6. Cover and cook on low for 8 to 9 hours, or on high for 4 to 5 hours, until the beef is fork-tender and shreds easily.
  7. Shred the beef in the pot with two forks, mixing it into the cooking juices. Taste and adjust seasoning with a pinch more salt or pepper if needed.
  8. Serve with your favorite low-carb sides like cauliflower mash, sautéed green beans, or roasted broccoli.