Uploaded August 2025 | Updated September 2026, 1 hour ago
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Back to School Deal — Limited Time Only! 🔥
🛒 Shop on Website: bit.ly/3J2MElJ
🎁 ENJOY $25 OFF with code CWD25
🛒 Also available on Amazon: https://shorturl.at/ee0t2
Get ready to grill like a pro with the Big Horn® Infrared Steak Grill! Perfect for juicy steaks, crispy edges, and that authentic sear—all in minutes.
#infraredgrill #bighornsteakgrill #bighornoutdoors
For business inquiries: mademecookit@gmail.com
This Loaded Keto Crock Pot Mississippi Pot Roast is the ultimate dump-and-go comfort food.
No cream cheese. No cauliflower. Just tender, buttery beef with melty cheddar, crispy bacon, and the perfect tang from pepperoncini peppers — all at just 2 net carbs per serving.
This is my keto twist on the classic Mississippi pot roast, made completely packet-free for clean keto flavor.
🥩 Loaded Keto Mississippi Pot Roast Recipe
Servings: 6
Prep Time: 10 mins
Cook Time: 8 hrs (low) / 5–6 hrs (high)
Ingredients
Main Dump:
3.5–4 lbs boneless chuck roast
1 batch Homemade Keto Ranch Seasoning (recipe below) or 1 packet ranch mix (not strictly keto)
5–6 whole pepperoncini peppers
2 tablespoons pepperoncini juice
4 tablespoons (1/2 stick) salted butter
1 tablespoon Worcestershire sauce (or coconut aminos)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cracked black pepper
For Loaded Upgrade (add after shredding):
1 cup shredded sharp cheddar cheese
4 slices cooked bacon, chopped
Optional: 1 tablespoon chopped parsley or green onions for garnish
Homemade Keto Ranch Seasoning (packet-free)
1 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried chives (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
Mix and store in an airtight container. Use full batch for this recipe.
Instructions
1️⃣ Optional for flavor: Sear chuck roast 2–3 minutes per side over medium-high heat.
2️⃣ Place roast in crock pot. Sprinkle with ranch seasoning. Add pepperoncini peppers, pepperoncini juice, Worcestershire, garlic powder, onion powder, and black pepper. Top with butter.
3️⃣ Cook:
Low: 8 hours
High: 5–6 hours
Cook until roast shreds easily.
4️⃣ Shred roast directly in crock pot juices. Add cheddar and bacon. Let melt for 10–15 minutes.
5️⃣ Serve hot as-is, over cauliflower mash, in lettuce wraps, or on keto buns.
🔢 Macros (per serving, 6 servings – with cheese & bacon)
Calories: ~490
Fat: ~38g
Protein: ~34g
Net Carbs: ~2g
Macros may vary based on ingredient brands used.
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
ENJOY $25 OFF with code CWD25 from official website: bit.ly/3J2MElJ Also available on Amazon: https://shorturl.at/ee0t2
Back to School Deal — Limited Time Only! 🔥
🛒 Shop on Website: bit.ly/3J2MElJ
🎁 ENJOY $25 OFF with code CWD25
🛒 Also available on Amazon: https://shorturl.at/ee0t2
Get ready to grill like a pro with the Big Horn® Infrared Steak Grill! Perfect for juicy steaks, crispy edges, and that authentic sear—all in minutes.
#infraredgrill #bighornsteakgrill #bighornoutdoors
For business inquiries: mademecookit@gmail.com
This Loaded Keto Crock Pot Mississippi Pot Roast is the ultimate dump-and-go comfort food.
No cream cheese. No cauliflower. Just tender, buttery beef with melty cheddar, crispy bacon, and the perfect tang from pepperoncini peppers — all at just 2 net carbs per serving.
This is my keto twist on the classic Mississippi pot roast, made completely packet-free for clean keto flavor.
🥩 Loaded Keto Mississippi Pot Roast Recipe
Servings: 6
Prep Time: 10 mins
Cook Time: 8 hrs (low) / 5–6 hrs (high)
Ingredients
Main Dump:
3.5–4 lbs boneless chuck roast
1 batch Homemade Keto Ranch Seasoning (recipe below) or 1 packet ranch mix (not strictly keto)
5–6 whole pepperoncini peppers
2 tablespoons pepperoncini juice
4 tablespoons (1/2 stick) salted butter
1 tablespoon Worcestershire sauce (or coconut aminos)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cracked black pepper
For Loaded Upgrade (add after shredding):
1 cup shredded sharp cheddar cheese
4 slices cooked bacon, chopped
Optional: 1 tablespoon chopped parsley or green onions for garnish
Homemade Keto Ranch Seasoning (packet-free)
1 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried chives (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
Mix and store in an airtight container. Use full batch for this recipe.
Instructions
1️⃣ Optional for flavor: Sear chuck roast 2–3 minutes per side over medium-high heat.
2️⃣ Place roast in crock pot. Sprinkle with ranch seasoning. Add pepperoncini peppers, pepperoncini juice, Worcestershire, garlic powder, onion powder, and black pepper. Top with butter.
3️⃣ Cook:
Low: 8 hours
High: 5–6 hours
Cook until roast shreds easily.
4️⃣ Shred roast directly in crock pot juices. Add cheddar and bacon. Let melt for 10–15 minutes.
5️⃣ Serve hot as-is, over cauliflower mash, in lettuce wraps, or on keto buns.
🔢 Macros (per serving, 6 servings – with cheese & bacon)
Calories: ~490
Fat: ~38g
Protein: ~34g
Net Carbs: ~2g
Macros may vary based on ingredient brands used.
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
