Slow Cooker Mississippi Beef Roast {Keto}
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours
Homemade Ranch dressing spice mix, plus the butter, pepperoncini and pepper makes for an amazing beef roast!
Ingredients for Single Meal
- 2 - lb(s) beef chuck roast
- 2 - Tbsp dried parsley
- 1 - tsp dried dill
- 1 - tsp garlic powder
- 1 - tsp onion powder
- 1/2 - tsp dried basil
- 1/4 - cup(s) butter
- 8 - pepperoncini peppers
- 1 - tsp pepper
- Side: - cauliflower rice**
- Side: - veggies**
- 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal
- Place the beef roast in the base of the slow cooker and season with NEW. Add the pepperoncini peppers directly on the roast and sprinkle the pepper on top. Slice the butter into 1 Tbsp pieces and add on top of other ingredients.
- Set slow cooker on low and cook for 8 hours.
- Cook the cauliflower rice, as directed.
- Prepare veggies.
- Serve Slow Cooker Mississippi Mud Beef Roast with veggies and dinner rolls.
Freezeasy Meal Prep Directions
- Slice 1/2 cup butter into 1 Tbsp slices.
- In a small bowl, combine 4 Tbsp dried parsley, 2 tsp dried dill, 2 tsp garlic powder, 2 tsp onion powder, and 1 tsp dried basil.
To each gallon-size plastic freezer baggie, add the following ingredients:
- 2 lb. beef chuck roast
- Half of the spice mixture
- 8 pepperoncini peppers
- 1 tsp pepper
- Half of the sliced butter, into each bag
Remove as much air as possible and seal. Add label to baggie and freeze.
Freeze & Thaw Instructions
Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours.
Dairy-Free Modifications
Recipe is dairy-free when you use a dairy-free margarine.
Gluten-Free Modifications
Recipe is gluten-free when served with gluten-free sides.
Printable Label Recipe Title
Slow Cooker Mississippi Beef Roast {Keto}
Printable Label Instructions
Thaw and slow cook on low for 8 hours. Slice or shred the meat before serving.
Serve with cauliflower and veggies.
