Mississippi Pot Roast is essentially a keto cult classic. You can honestly make this with ANY meats, but I prefer beef or pork for that extra-rich and hearty taste. Make this and freeze it so you have some leftovers for when you want to avoid that extra cleanup in the future.

Yields1 Serving
Prep Time5 minsCook Time6 hrsTotal Time6 hrs 5 mins

 4 lbs Pot Roast or Pork Shoulder (this works well with either meat)
 ½ cup Unsalted butter (if you only have salted, then omit 1 tbsp salt in the seasoning mix)
 1012 Whole pepperoncinis
 ½ cup Pepperoncini juice from the jar
Seasoning Mix
 2 tbsp Sea salt
 3 tbsp Cracked black pepper
 1 tbsp Garlic powder
 1 tbsp Onion powder
 1 tbsp Dill flakes
 1 tsp Paprika
 1 tsp Chili powder
 1 tsp Oregano flakes

1

Plug in your crock pot and add in your meat, then top with butter and the pepperoncinis and juice. The butter does not have to be melted or room temp or anything. A cold stick will work just fine.

2

Mix your seasoning in a ramekin dish until it's well combined and sprinkle over top of all the ingredients.

3

Place your lid on your crock pot and set the meat on high for 4-6 hours or on low for 8-12 hours, depending on your preference. When it's done, shred well with a fork and enjoy!

Ingredients

 4 lbs Pot Roast or Pork Shoulder (this works well with either meat)
 ½ cup Unsalted butter (if you only have salted, then omit 1 tbsp salt in the seasoning mix)
 1012 Whole pepperoncinis
 ½ cup Pepperoncini juice from the jar
Seasoning Mix
 2 tbsp Sea salt
 3 tbsp Cracked black pepper
 1 tbsp Garlic powder
 1 tbsp Onion powder
 1 tbsp Dill flakes
 1 tsp Paprika
 1 tsp Chili powder
 1 tsp Oregano flakes

Directions

1

Plug in your crock pot and add in your meat, then top with butter and the pepperoncinis and juice. The butter does not have to be melted or room temp or anything. A cold stick will work just fine.

2

Mix your seasoning in a ramekin dish until it's well combined and sprinkle over top of all the ingredients.

3

Place your lid on your crock pot and set the meat on high for 4-6 hours or on low for 8-12 hours, depending on your preference. When it's done, shred well with a fork and enjoy!

Mississippi Pot Roast