Hey there, foodies! Adalia Moreno here, ready to take you on a flavorful journey through the heart of the South with this irresistible Low-Carb Mississippi Pot Roast recipe. Brace yourselves for a taste sensation that will make your taste buds sing with delight! Picture this – tender beef chuck roast, caramelized to perfection, infused with tangy pepperoncini peppers, zesty ranch seasoning, and savory au jus gravy. The result? A melt-in-your-mouth pot roast that will have you coming back for seconds, guaranteed!
Adalia Moreno is a passionate food lover and an adventurous cook hailing from the vibrant country of Mexico. Growing up in a family known for their culinary skills, Adalia developed a deep appreciation for flavors and traditional cooking techniques. Her love for exploring new recipes and experimenting with ingredients has inspired her to share her culinary adventures with others through her blog. When she’s not in the kitchen, Adalia can be found exploring local farmer’s markets, practicing yoga, or hiking in the great outdoors.
Adalia Moreno currently resides in the United States and grew up in Mexico.
Hailing from the vibrant country of Mexico, a land known for its bold flavors and rich culinary heritage, this recipe holds a special place in my heart. Growing up surrounded by vibrant spices and the tantalizing aromas of slow-cooked meats, I developed a deep appreciation for the art of creating mouthwatering dishes. And the Mississippi Pot Roast perfectly encapsulates my love for bold flavors and comfort food. It’s no wonder that as soon as I discovered this recipe, I knew I had to share it with you all.
Now, let me tell you a little bit more about the origins of this tantalizing dish. The Mississippi Pot Roast, also known as the ‘ultimate comfort food,’ was born in the heartland of the American South. Legend has it that this recipe was first concocted by a woman named Robin Chapman, who hailed from Ripley, Mississippi. She combined a few simple ingredients and let them simmer away in a slow cooker, creating a dish that would soon become a household favorite. The beauty of this recipe lies in its simplicity and versatility. Whether it’s a laid-back family gathering or a cozy Sunday dinner, the Mississippi Pot Roast never fails to impress with its tender, juicy meat and explosion of flavors. It’s comfort food with a Southern twist, and trust me, you won’t be able to resist its allure!
What you need
Get ready to experience a taste of the South with this delicious Low-Carb Mississippi Pot Roast recipe that will have your tastebuds dancing in delight! Tender beef chuck roast, seasoned to perfection with a blend of salt, black pepper, dried onion flakes, and garlic powder, is seared to create a beautifully caramelized crust. But wait, the fun doesn’t stop there – tangy pepperoncini peppers, a zesty ranch seasoning mix, and savory au jus gravy mix join the party in the slow cooker. As this flavorful concoction simmers and fills your kitchen with mouthwatering aromas, you’ll eagerly anticipate the moment when you can sink your teeth into the melt-in-your-mouth goodness. After a few hours of slow cooking, the roast emerges from the pot, tender and succulent, ready to be shredded into savory bites. Mix the shredded beef with the flavorful cooking juices and revel in the magic of this Southern comfort food. Serve it on its own or get creative – wrap it in lettuce or low-carb tortillas for a delightful twist. Get ready to indulge in a dish that’s not just low-carb but also high in flavor and satisfaction. Mississippi Pot Roast, here we come!
Ingredients:
- beef chuck roast – The star of the dish, the beef chuck roast becomes incredibly tender and flavorful when slow-cooked. It is recommended to use chuck roast for its marbling, but you can also use other cuts like bottom round or rump roast.
- salt – Adds flavor and enhances the taste of the roast. You can reduce the amount of salt if desired.
- black pepper – Adds a subtle kick of heat and complements the other flavors. Feel free to adjust the amount according to your preference.
- dried onion flakes – Provides a savory onion flavor to the roast. You can substitute with fresh chopped onions.
- dried dill – Adds a hint of herbal freshness to the dish.
- garlic powder – Adds depth and a subtle garlicky flavor. You can use fresh minced garlic as a substitute.
- unsalted butter – Helps tenderize the meat and adds richness to the sauce. You can use ghee or olive oil as a substitution.
- pepperoncini peppers – These tangy and slightly spicy peppers contribute a unique flavor to the dish. You can adjust the quantity based on your preference for heat.
- ranch seasoning mix – A convenient blend of herbs and spices that adds a zesty ranch flavor to the roast.
- au jus gravy mix – Adds depth and richness to the sauce. You can make your own au jus from scratch if preferred.
Utensils:
- Slow cooker – Essential for slow-cooking the pot roast to perfection. If you don’t have a slow cooker, you can also use a Dutch oven or oven-safe pot with a tight-fitting lid.
- Tongs – Useful for handling the hot meat while searing and transferring it to the slow cooker. If you don’t have tongs, you can use a fork or a spatula as an alternative.
- Skillet – Required for searing the roast and enhancing the flavor. If you don’t have a skillet, you can use a frying pan or the bottom of your slow cooker (if it is stovetop safe) to brown the meat.
- Cutting board – Useful for preparing the ingredients and carving the roast after it is cooked. If you don’t have a cutting board, you can use a clean, flat surface like a countertop or a large plate.
- Knife – Necessary for trimming the excess fat from the roast, cutting the peppers, and slicing the meat. If you don’t have a knife, you can use kitchen shears or ask a trusted adult for assistance.
- Measuring spoons – Needed to accurately measure the spices and seasonings. If you don’t have measuring spoons, you can estimate the quantities using regular spoons.
- Serving platter – Optional but recommended for presenting the pot roast when serving. You can also use a large plate or a shallow dish as an alternative.
Pepperoncini Peppers
Ah, pepperoncini peppers, those delightful little tangy bombs of flavor! These peppers bring a unique twist to the Low-Carb Mississippi Pot Roast. Not only do they add a subtle heat, but their tanginess cuts through the richness of the beef, creating a harmonious balance that will tantalize your taste buds. What makes these peppers even more interesting is their versatility. In addition to being used in this pot roast recipe, they can also be chopped and added to salads, sandwiches, or even homemade salsa for an extra kick. Plus, did you know that pepperoncini peppers are a great source of vitamin C? So, while they may be small, they pack a nutritious punch that adds both flavor and health benefits to this mouthwatering dish!
Ranch Seasoning Mix
Hold onto your taste buds, because things are about to get ranchy! Yes, we’re talking about that beloved blend of herbs and spices known as ranch seasoning mix. While it may be a common pantry staple, it plays a crucial role in elevating the flavors of the Low-Carb Mississippi Pot Roast. The blend of aromatic herbs like dill, garlic, and onion adds a burst of zesty freshness that perfectly complements the tender beef. The ranch seasoning mix adds depth, tang, and a subtle creaminess to the pot roast, taking it to a whole new level of deliciousness. Now, you might be wondering if it’s healthy, given its creamy reputation. Fear not, as this recipe uses a small amount of the mix, and when enjoyed in moderation, it adds fantastic flavors without indulging in excessive calories or unhealthy fats. So, get ready to embrace the power of ranch seasoning mix and experience the magic it brings to this mouthwatering pot roast!
What to serve it with?
One of my favorite ways to serve this mouthwatering Low-Carb Mississippi Pot Roast is to pair it with a bed of creamy cauliflower mash. As a health-conscious cook, I absolutely adore finding delicious low-carb alternatives that still satisfy my comfort food cravings. The velvety texture of the cauliflower mash perfectly complements the rich flavors of the pot roast. Plus, it adds an extra dose of nutrients and fiber to the meal. It’s a guilt-free indulgence that brings a sense of satisfaction, knowing that I’m nourishing my body while enjoying a comforting and flavorful dish. Trust me, this combination will have you savoring every single bite!
Summary
And there you have it, my fellow food enthusiasts! The tantalizing aroma of the slow-cooked Mississippi Pot Roast filling your kitchen, the tender beef melting in your mouth, and the explosion of flavors dancing on your palate. As you embark on your own culinary adventure with this recipe, I want to hear from you. Are you a fan of spicy flavors? Or perhaps you have your own creative twist to add? Leave a comment below and let me know how this low-carb Mississippi Pot Roast has made its way into your heart and kitchen. Until next time, happy cooking and bon appétit!
-Adalia Moreno
Here’s the recipe:
Delicious Low-Carb Mississippi Pot Roast Recipe
Equipment
- Slow cooker
- Tongs
- Skillet
- cutting board
- Knife
- Measuring spoons
- Serving Platter
Ingredients
- 3 pounds beef chuck roast
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon dried onion flakes
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 4 tablespoons unsalted butter
- 8-10 peppers pepperoncini peppers
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
Instructions
- Step 1: Sear the Beef - Heat a skillet over medium-high heat. Meanwhile, season the beef chuck roast with salt and pepper. Once the skillet is hot, add a tablespoon of butter and sear the roast on all sides until browned, about 3-4 minutes per side. This step helps develop a rich, caramelized flavor.
- Step 2: Prep the Slow Cooker - Place the seared roast in the slow cooker. Sprinkle the dried onion flakes, dried dill, and garlic powder evenly over the roast. Add the remaining butter, pepperoncini peppers, ranch seasoning mix, and au jus gravy mix to the slow cooker for a flavorful punch.
- Step 3: Slow Cook to Perfection - Cover the slow cooker and cook on low heat for 8 hours or on high heat for 4-5 hours. The longer cooking time on low heat allows the flavors to meld together and the beef to become incredibly tender. As the roast cooks, the aroma will fill your kitchen, building anticipation for the mouthwatering meal ahead.
- Step 4: Shred and Serve - Once the cooking time is complete, use tongs to carefully transfer the roast to a cutting board. With two forks, shred the meat into bite-sized pieces. Return the shredded meat to the slow cooker and mix it with the flavorful juices. Serve the Low-Carb Mississippi Pot Roast hot, and enjoy the melt-in-your-mouth goodness. Serve it alone or as a filling in lettuce wraps or low-carb tortillas for a satisfying meal.
