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