Mississippi Pot Roast (Keto Friendly)


2-3 lbs of chuck roast

1 packet of ranch dressing mix

6 pepperoncini peppers

½ jar of the pepperoncini juice

1 stick of butter

1 cup of carrots


Put the chuck roast in the bottom of the Instant pot or crockpot. Season both sides with salt and pepper. Put two tablespoons of butter on top of the chuck roast. Add 6 pepperoncini peppers along with ½ of the pepperoncini juice from the jar and the packet of ranch dressing mix. The Instant pot also has a crock pot setting, so if you have the time you can cook for four hours on low. I know when I have made this, I used the Instant pot and cooked for only two hours. But either way, half way through the cooking process, add the carrots and at this point you can start to shred the meat. You don’t want to add them too early in the cooking process because they get mushy.

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