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Low Carb Crockpot Mississippi Roast

Easy and delicious describes this meal right here. Want a meal that is perfect for a lazy Saturday or need something to cook all day while you are gone? This recipe is the perfect one for both scenarios. If you don’t care too much about the ingredients in ranch and Italian dressing packets, then use those. If you do care, make DIY versions of both. I have done this both ways. It has always been delicious and my family loves it. I serve mine over mashed cauliflower and make mashed potatoes for the kids.


Low Carb Crockpot Mississippi Roast


  • 3-4 Lb Chuck Roast
  • 1 Packet of Ranch Dressing or DIY
  • 1 Packet of Italian Dressing or DIY
  • 1 Stick of Butter
  • 1 Jar Pepperocini Peppers


  • Place roast in crockpot. Sprinkle seasonings on the roast. Top the roast with the stick of butter. Pour out most of the liquid in the jar of peppers. Pour on top of the roast and place lid on top.
  • Cook on low for 8 hours.
  • Remove the roast and shred. Put back into the pot and mix together.
  • Note: I have used sliced peppers and whole peppers. This time I could only find sliced peppers so I used those, They really seemed to be mixed into the meat better so I like this a little better than the whole peppers.
  • If low carb or eating a THM S meal, serve over mashed cauliflower.

2 Responses to “Low Carb Crockpot Mississippi Roast

  • Jennifer Overstreet
    3 years ago

    I think the size 14.5 Oz. Whatever is close to that will work. If you have more questions let me know.

Trackbacks & Pings

  • Crocktober Trim Healthy Mama Menu - Jennifer Overstreet :

    […] and be liberal with your olive oil17. BBQ Chicken and coleslaw S18. Creamy Mexican Chicken E19. Mississippi Roast with mashed cauliflower and a salad- if your family is sensitive to heat, use half or less of the […]

    3 years ago

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