I was craving some serious comfort food yesterday – specifically some roast beef and potatoes with gravy like my mom used to make when I was a kid. As part of my effort to eat low carb/keto for awhile,  I went on a search for a new recipe without all the potatoes, carrots and onions – which although are delicious and healthy, not necessarily low carb.
My friend sent me a link to a low carb Mississippi Pot Roast made in the crockpot which sounded intriguing, because it’s totally zero carbs and I’ve heard rumors that this recipe is the BOMB. I decided to make it with a little twist of my own and seriously guys, you have to try this one.
It’s so easy to make – all you do is get a 3-4 pound pot roast (chuck roast or outside round), throw it in a crockpot with some butter, beef broth, pepperoncini and spices along with some of the pepperoncini juice. I added little bit of Chardonnay white balsamic vinegar to it as well for a touch of sweetness to  balance out the tangy, vinegary butter broth.
And instead of using the recommended Hidden Valley Ranch dressing mix (which has a lot of carbs in it), I made my own spice mix with onion powder and garlic salt, some dried Italian seasoning, dried dill seasoning, and freshly cracked black pepper. I added a dash of Everglades Heat seasoning (the spicy one) for little extra flavor and heat but you can totally leave this out if you prefer or just add a little cayenne or Creole seasoning like Tony Chacere’s.
You cook it on low for about 8 hours in the crockpot (or 4-5 hours on high) and then remove the roast from the crockpot, shred it into chunks with a fork, then put it back into the juices (you can add a little cornstarch or xanthan gum to thicken the gravy too) and you have a big pot of melt-in-your-mouth, buttery deliciousness.
And instead of mashed potatoes I made some buttery Cheesy #Cauliflower Mash – which is so easy –
Simply cut your cauliflower into large chunks, then microwave it with some cream and butter for about 12 minutes, stirring to coat halfway through. You can also steam the cauliflower too if you wish.
Then blitz it in a blender with some butter and shredded cheese and you’ll forget what mashed potatoes even are, for reals. So good!
I seriously think I’ve discovered my favorite recipe of the century. OMG. This stuff is crack in a crockpot. I could eat this meal forever. Well, maybe not forever, but repeatedly, with no shame.
Enjoy – and you’re welcome 🙂
This is a melt in your mouth delicious Pot Roast recipe for the slow cooker, made with a buttery, pepper and vinegar beef broth served over mashed cheesy cauliflower. It's totally low carb, keto and gluten-free and absolutely delicious and worth the wait!
Ingredients
- Pot Roast:
- 3-4 pounds beef roast (chuck or outside round)
- 10 ounces beef broth
- 6 pepperoncini peppers
- 1/4 cup pepperoncini pepper juice
- 1/4 cup white balsamic vinegar
- 1 stick unsalted butter
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dill seasoning (dried)
- Dash of Everglades spicy seasoning (optional)
- freshly cracked black pepper, to taste
- Cheesy Mashed Cauliflower:
- 1 head of cauliflower
- 2 tablespoons half and half or cream
- 2 tablespoons unsalted butter
- 1/2 cup shredded Cheddar cheese
- garlic salt, to taste
- freshly ground black pepper, to taste
Instructions
- Pot Roast:
- Combine all the dried seasonings in a small mixing bowl.
- Coat the beef and rub on all sides with the spices. Place in slow cooker.
- Pour the broth into the slow cooker and add the pepperoncini, pepperoncini juice, and balsamic vinegar over the beef.
- Place a stick of butter on top of the beef, cover and cook on low for 8 hours or on high for 4-5 hours (lower is better but you can do on high if you don't have the time to wait!)
- Remove the beef from the crockpot onto a large plate or baking pan and shred the meat with 2 forks.
- Stir a little bit of cornstarch or no starch thickener (low carb/gluten free) into the juices to thicken it up a little bit.
- Place the beef back into the pot with the juices and serve over Cheesy Mashed Cauliflower (recipe follows).
- Cheesy Mashed Cauliflower:
- Clean and trim the cauliflower, break up into small to medium-sized pieces. Place in a microwave-safe dish.
- Add the cream and butter and microwave the cauliflower on high for 6 minutes.
- Stir the cauliflower with the cream and melted butter, and microwave again for another 6 minutes.
- Place the cauliflower in a power blender or food processor, add a little more butter and some shredded cheddar cheese and blitz it until you get a smooth creamy puree.
- Season with garlic salt and pepper to taste.
Notes
You can substitute any cheese you like for the mashed cauliflower, and if you prefer to use pre-made Ranch salad dressing mix you can save time by using that but it has carbs so it won't be low carb if you do.