Recently, I’ve been seeing a ton of Instagram posts featuring Mississippi Pot Roasts. The recipes are pretty similar: beef roast, ranch spice mix, pepperoncini peppers, and aus jux gravy mix. I recreated this recipe to have a clean version of this dish (I find that spice/gravy mixes tend to have random ingredients that I’d prefer not to have). This recipe, featuring my Ranch Spice Mix and Ketologie Smokey Beef Bone Broth Collagen, is not only keto-friendly, but also a good option for those following Whole30.
Check out my other keto, low-carb recipes
3.5 lb Beef Bottom Round Roast (You can also use Beef Chuck)
1/2 cup warm water (I microwaved mine in a mug for 1 minute)
1 stick butter (unsalted)
7 Greek Pepperoncini Peppers
Make the ranch seasoning mix.
Optional: Sprinkle about half of the ranch seasoning mix on the roast and rub it in. Brown the top and bottom of the roast for 5 minutes per side
Mix Bone Broth with the warm water
Add all ingredients to a slow-cooker. I used 360 Cookware Base & the 4QT Pot
Cook on high for 4-5 hours or low for 8-10 hours.
I paired this with Roasted Garlic Cauliflower Mash