This 5-Ingredient Mississippi Pot Roast Keto style is a delicious way to cook beef with peppers and onions. It's so flavorful!
This Mississippi Pot Roast Keto style is 100% absolutely without a doubt one of the most delicious things we’ve ever made. Like all good things, it takes time and it’s one of those recipes that will test your willpower and patience not to sneak a bite before it’s finished. You’ll be glad you put in the time and effort (minimal effort required) to serve this recipe to your family, friends, and possibly a neighbor or two that caught a whiff of the deliciousness wafting through the air.
You’ll notice in the recipe we decided to use hot cherry peppers, rather than the more traditional pepperoncini peppers. Partly because we like a little more spice, and partly because we could not for the life of us, find pepperoncini peppers that weren’t artificially colored with yellow #5 while traveling. We were in a small town with only a tiny market that definitely did not specialize in organic foods.
This is one of those soapbox issues for us, so Iwell try and keep our ranting subdued and brief, but what possible reason do brands have to justify the need to make yellow foods yellow-er? There is nothing natural or appetizing about eating food that shares the same shade of yellow or is brighter than a highlighter! We could keep going, but we think you know where we stand on this.
Now that we’ve yelled about something, let us praise something. A few weeks ago we received an email from a farmer thanking us for promoting and touting the benefits of grass-fed beef. We were taken back, it should be us thanking them.
Grass-fed farmers are an integral (and under-appreciated) part of the agriculture system as well as the public health system in the U.S. It takes a lot more time, money, and effort for a grass-fed farmer to supply the consumer with quality meat and dairy than it does for a CAFO (confined animal feeding operation), and we applaud you for all that you do.
What's in this Keto Mississippi Poat Roast
- beef shoulder roast
- hot cherry peppers (or banana peppers)
- white onion
- beef bone broth
- spices (parsley, garlic powder, onion powder, dill, chives, pepper, and salt
How to serve
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.
Mississippi Pot Roast, Keto Style
- 3 lb beef shoulder roast
- 1 stick unsalted butter
- ⅓ cup hot cherry peppers extra if you like lots of peppers
- 1 white onion sliced
- 3 cups beef bone broth
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon sea salt
- Heat the butter in a 5-quart dutch oven, season the shoulder roast with salt and pepper. Once the butter is hot add in the roast and sear about 5 minutes per side until a crust starts to form.
- Top the roast with the onions and hot cherry peppers, sprinkle over the spices and pour over the broth. Bring to a low simmer and cover, cooking for about 3 hours.
- Once the time is up, shred the beef and add it back to the pot with the sauce which should now resemble gravy. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.