I stumbled across a recipe for Mississippi Pot Roast on Facebook, and while the results looked AMAZING, I was a bit dubious when I saw the ingredients. For some reason, I couldn't wrap my head around the concept of pepperoncini and roast beef, and I was downright skeptical of the ranch and gravy seasoning packets, as I try to stay away from processed foods (the stick of butter, of course, was a plus for me—being on a high fat diet, and all). I did some digging and found a few other versions of the meal, and although they came close to working for my style of eating, none were quite perfect. So, of course, I adapted.
I thank Sam Sifton of The Seattle Times for doing most of the work in this adaptation, and also for the interesting history of the dish. He took out most of the processed ingredients and broke it down to the nitty gritty. I took it one step further and made it keto (low carb/high fat) by eliminating the flour and upping the butter. Although I admittedly haven't tried the original, I don't think I need to—this version is as perfect as I believe a roast beef can get. Honestly, truly. It has a silkiness that falls apart in your mouth and the slightest bit of bite from the pepperoncini to keep things interesting. I'm already excited to make this again, next time in my instant pot. Until then, here's the slow cooker recipe. Enjoy!
- 3-4 lbs chuck roast/top round
- 3 tbsp high smoke point cooking fat (I used avocado oil, but beef tallow would also be great)
- 2 tsp coarse salt
- 1 tsp pepper
- 8 tbsp grassfed butter
- 8 pepperoncini
- 2 tbsp sugar free mayo (like this homemade one)
- 2 tsp apple cider vinegar
- 1/2 tsp dried dill
- 1/4 tsp paprika
- 1/8 tsp xanthan gum (optional for gravy)
- Heat oil over high heat in heavy bottomed pan (cast iron preferred) large enough for meat.
- While pan is heating, rub salt and pepper evenly into both sides of meat.
- When pan is hot, sear meat on both sides until a nice crust forms, roughly 5-8 mins per side, depending on your pan. Don't disturb the meat for at least 5 mins per side! The pan may start to smoke, this is normal. Turn on your vent and/or open a window if necessary!
- When meat is nice and brown, transfer meat to slow cooker and top with butter and pepperoncini. Set slow cooker to low and close lid.
- Mix mayo, apple cider vinegar, dill and paprika together in small bowl. Lift lid and spread on top of meat. Replace lid.
- Cook on low for 6-8 hours or until you can shred the meat with a fork. (Alternatively, you can cook on high for 4 hours. Although meat won't be *quite* as silky, it will still be delicious.)
- When ready, remove meat to cutting board and shred with two forks.
- If you want to make gravy from the juices in the pot, sprinkle the xanthan gum over the liquid and let sit for about 30 seconds, then whisk to combine. The sauce should start to thicken up right away and make a nice gravy. If you don't have xanthan gum, the juices in the pot make a perfectly good jus on their own.
My favorite way to eat roast beef is atop a nice cauliflower mash—roast beef and mashed faux-tatoes is just supremely comforting to me and is a "classic" pairing. However, it would be great served up alongside some roasted veggies, or even on top of a portobello bun, smothered with provolone cheese. Mmmm...I think I know what I'm having for lunch tomorrow!
In the improbable case that you have leftovers, you can totally freeze this for later meals. It's awesome for meal prep!
Have you tried Mississippi pot roast? Are you going to try this all-natural, low carb version of Mississippi pot roast? Let me know, I love to hear from you!