Mississippi Mud Roast (Slow Cooker Keto)
Tender, fall-apart chuck roast slow-cooked with tangy pepperoncini peppers, butter, and aromatic seasonings. This effortless low-carb recipe creates incredibly flavorful beef in a rich, savory gravy perfect for busy weeknights.
Ingredients
- 2-3 lbs chuck roast well-marbled
- 2 tbsp butter
- 1 tsp paprika
- ½ tbsp garlic powder
- ½ tbsp onion powder
- 1 tbsp dried chives
- ½ tsp dried dill
- 1 tsp xanthan gum
- Salt to taste
- Ground black pepper to taste
- ½ cup beef broth or bone broth
- ¼ cup pepperoncini juice
- 6 pepperoncini peppers plus extra for serving
Instructions
- Prepare the Chuck Roast
- Pat the chuck roast completely dry with paper towels. Remove any large pieces of excess fat from the surface. Place the roast directly in your slow cooker insert.
- Create the Seasoning Blend
- In a small bowl, combine paprika, garlic powder, onion powder, dried chives, dried dill, xanthan gum, salt, and black pepper. Whisk together thoroughly for about 30 seconds to ensure xanthan gum is evenly distributed.
- Season the Roast
- Generously rub the seasoning blend all over the chuck roast, coating every surface including the sides and bottom. Press the seasonings into the meat gently so they adhere.
- Add Remaining Ingredients
- Arrange the pepperoncini peppers around the roast in the slow cooker. Place the butter directly on top of the roast. Pour the beef broth and pepperoncini juice around (not over) the roast to keep the seasoning crust intact.
- Slow Cook to Perfection
- Cover and cook on low heat for 6-8 hours until the meat is fall-apart tender. The roast is done when a fork slides in easily and the meat shreds with minimal pressure. (Alternative: Cook on high for 4-5 hours if needed.)
- Shred and Rest
- Use two forks to shred the meat right in the slow cooker, breaking it into bite-sized pieces. Let the shredded meat rest in the gravy for 15-20 minutes before serving, stirring occasionally to absorb the flavors.
- Serve
- Spoon the meat with plenty of gravy onto plates. Serve over cauliflower mash, mashed turnips, cauliflower rice, or with roasted vegetables. Garnish with fresh parsley and extra pepperoncini if desired.
Notes
Substitutions: Apple cider vinegar can replace pepperoncini juice (use same amount)
Keto-friendly ranch seasoning mix can replace the custom spice blend
Banana pepper juice for different tangy flavor Storage:
Refrigerate in airtight container for up to 4 days. Freeze for up to 3 months. Reheat gently on stovetop or microwave with a splash of broth if needed.
Tips: Don't lift the slow cooker lid during cooking (adds 15-20 minutes each time)
Low heat yields more tender results than high heat
Mix xanthan gum with dry seasonings to prevent clumping
Gravy thickens as it cools; add broth if too thick Instant Pot Option:
Pressure cook on high for 60-75 minutes with natural release for 15 minutes. May need to reduce gravy using sauté function.
Keto-friendly ranch seasoning mix can replace the custom spice blend
Banana pepper juice for different tangy flavor Storage:
Refrigerate in airtight container for up to 4 days. Freeze for up to 3 months. Reheat gently on stovetop or microwave with a splash of broth if needed.
Tips: Don't lift the slow cooker lid during cooking (adds 15-20 minutes each time)
Low heat yields more tender results than high heat
Mix xanthan gum with dry seasonings to prevent clumping
Gravy thickens as it cools; add broth if too thick Instant Pot Option:
Pressure cook on high for 60-75 minutes with natural release for 15 minutes. May need to reduce gravy using sauté function.
