Recently, I’ve been seeing a ton of Instagram posts featuring Mississippi Pot Roasts. After discovering the benefits of collagen and realizing that it could thicken sauces without carbs, I decided to make Bone Broth Mississippi Pot Roast, a play on traditional Mississippi Pot Roast recipes.
What is Bone Broth Mississippi Pot Roast?
Considering all of the recipes that I’ve seen, Mississippi Pot Roast usually includes some sort of beef roast meat, a ranch spice mix, pepperoncini peppers, and an aus jux gravy mix. Since many market gravy and spice mixes taste delicious and have random ingredients, I recreated this recipe to have a clean version of this dish. This recipe features my Ranch Spice Mix and Ketologie Smokey Beef Bone Broth Collagen. This version of Mississippi Pot Roast is not only keto-friendly but also a good option for those following Whole30.
Do I have to use bone broth collagen?
I’m using Bone Broth collagen as a replacement for aus jus gravy mix. Ketologie’s Smokey Beef Bone Broth Collagen is pre-seasoned so I’m using this for added flavor. I’m also using Ketologie Bone Broth collagen to get the benefits of collagen. A substitute for Ketologie is Vital Proteins’ Beef Bone Broth Collagen. The Vital Proteins brand has a much milder flavor.
- 3.5 lb Beef Bottom Round Roast You can also use Beef Chuck
- 1 Homemade Ranch Seasoning Mix You can make this at home using this recipe - make the recipe as is and use all of it
- 1/2 cup warm water I microwaved mine in a mug for 1 minute
- 2 scoops Ketologie Smokey Beef Flavored Collagen Bone Broth
- 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.
Recipe Nutrition Facts