Makes 8 servings
Mississippi Pot Roast is an internet favorite that just so happens to be Keto! This savory roast is packed full of flavor, and even the leftovers are decadent and delicious. Serve leftovers with extra peppers in low carb wraps for lunch.
4 pounds chuck roast
1 (16-ounce) jar pepperoncini peppers
1 (1-ounce) packet dry Ranch dressing mix
½ cup butter
1. Place roast in a slow cooker and set to high heat. Spoon peppers onto the meat. Measure the brine from the pepper jar and add no more than 1 cup brine to the slow cooker. Sprinkle the Ranch mix over the top, then lay whole stick of butter on top of everything.
2. Cover slow cooker with the lid and cook on high for 4–5 hours. 3. Slice or shred meat and serve with peppers and cooking juices. Refrigerate leftovers in an airtight container for up to 3 days.
NUTRITIONAL INFORMATION PER 1 SERVING:
CALORIES (KCAL): 381 KCAL
CARBS: 2.21 G
SATURATED FAT: 10.539 G
CHOLESTEROL: 147 MG
PROTEIN: 42.51 G
POTASSIUM: 1492 MG
SODIUM: 2060 MG
IRON: 4.73 MG
This AMAZING Recipe can be found in my Keto For Life Cookbook here