, photo by Anela Tripkovic
, nutritional review by Jill Wallentin
in Recipes, Meal Mississippi pot roast with cauliflower mash
Ingredients
- 1 (4 oz.) 1 (110 g) yellow onion, slicedyellow onions, sliced
- 2 lbs 900 g chuck roast
- 4 oz. 110 g butter melted
- 2 tsp 2 tsp cider vinegar or white wine vinegar
- 1 tsp 1 tsp salt
- 1 tsp 1 tsp ground black pepper
- 1 tsp 1 tsp dried dill
- 1 tsp 1 tsp garlic powder
- 1½ oz. 45 g pickled banana peppers, sliced or pickled jalapeños
- 1 lb 450 g cauliflower
- ¾ cup (2 oz.) 180 ml (60 g) shredded Parmesan cheese
- 2 oz. 55 g butter
- salt and ground black pepper to taste
Instructions
- Cut the onion across the "equator" into 4-5 thick slices. Pull them apart so you end up with onion rings. Scatter them over the base of a slow cooker, creating a bed of onions.
- Season the chuck roast with salt and pepper. Add it to the slow cooker, resting it on top of the onions.
- Combine the melted butter, apple cider vinegar and seasonings in a small bowl. Pour it over the chuck roast
- Slice the pickled banana peppers and scatter them over the chuck roast.
- Put the lid on the slow cooker and cook on low for 6-8 hours, until tender and it easily comes apart with a fork.
- Shred with two forks and serve with a tangy coleslaw or cauliflower rice.
- Chop the cauliflower into florets.
- Bring a pot of lightly salted water to boil over high heat. Add the cauliflower and boil for a couple of minutes – just enough so the florets are tender but retain a somewhat firm texture. Strain the cauliflower in a colander, and discard the water.
- Add the cauliflower to a food processor along with the Parmesan cheese and butter. Pulse until a smooth and creamy consistency is reached. You can also use an immersion blender. Season with salt and pepper to taste.
Low carb cauliflower mash
Oven method
Preheat the oven to 200°F (95°C). Season the beef with salt and pepper, place it in a Dutch oven (or other heavy ovenproof pot with a lid). Combine the mayonnaise, milk, cider vinegar, dill, and paprika; pour it over the beef. Add the butter and pepperoncini peppers. Cover and braise in the oven for 6-8 hours, until the internal temperature reaches 145°F (63°C) and it falls apart easily . Transfer to a shallow dish and shred; return it to the gravy to keep warm until ready to serve.
Why you'll love this keto Mississippi pot roast
Mississippi pot roast has become a modern comfort food classic thanks to its incredible simplicity and bold flavor. This keto version delivers everything people love about the original—fork-tender beef, tangy pepperoncini peppers, and a rich, savory sauce, without relying on high-carb seasoning packets or unnecessary ingredients.
The magic happens during the long, slow cook. As the chuck roast gently simmers, it becomes meltingly tender while absorbing the flavors of the onions, peppers, and creamy ranch-inspired sauce. Every bite is juicy, flavorful, and deeply satisfying, making this a recipe that's just as perfect for a cozy Sunday dinner as it is for easy weeknight meals.
One of the best things about this recipe is how versatile it is. Serve it over buttery mashed cauliflower, cauliflower rice, or alongside a crisp coleslaw for a complete keto meal. Leftovers are just as delicious and can be transformed into lettuce wraps, stuffed bell peppers, low-carb tacos, or hearty breakfast scrambles, making this an excellent recipe for meal prep.
If you're looking for an easy slow cooker recipe that delivers restaurant-worthy flavor with minimal effort, keto Mississippi pot roast deserves a permanent place in your dinner rotation.
