LCHF Slow Cooker “Mississippi” Pot Roast

Have you ever come across that Mississippi pot roast recipe that has like 4 different packets of prepared seasoning mixes that are 90% chemicals each? Yes? Me too. I’ve even made it according to the typical recipe. (It’s very salty…) I decided to tweak it a little to get rid of the chemical packets and keep it LCHF. Give it a try!


LCHF Slow Cooker “Mississippi” Pot Roast

  • 14.5 ounce can beef broth
  • 2 teaspoons dried parsley
  • 1 teaspoon freeze dried chives
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ cup sliced pepperoncini
  • 1 Tablespoon pepperoncini juice
  • 1 stick butter
  • 2-3 pound chuck roast

Prepare slow cooker by spraying with cooking spray, or wipe it down with oil, or butter, or whatever you have laying around that’s greasy (that’s for my friend Ollie who doesn’t have cooking spray). Pour beef broth in, then add spices, pepperoncinis, and pepperoncini juice. Give it all a mix, then add your chuck roast, and drop that stick of butter right on top. Cover and cook on low for 6-8 hours, and enjoy with some veggies and/or cauliflower mash on the side. 

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