The best way to enjoy this classic slow cooker recipe is to turn them into tacos! Keto Mississippi pot roast tacos are the ultimate family dinner.
Mississippi Pot Roast Tacos
Have you heard of a Mississippi pot roast? It’s one of the best recipes to be invented in the last 20 years.
It’s an addicting combination of beef roast, ranch seasoning mix, pepperoncini peppers, and beef broth. It’s based on the non-keto version that uses a packet of au jus gravy too.
The result is tender, shredded beef with a hint of heat. I took this popular recipe and put it inside a zero-carb street-taco sized tortilla and made a dipping sauce.
The result is incredible! These tacos are savory, briny, peppery, and popping with flavor.
Pot Roast Tacos
This is a fun way to add a new twist to your Taco Tuesday routine. There is nothing Mexican or even Tex-Mex about them.
The only topping that I added was the pot roast with some shredded cheese. But if you want to add more heat, add some sliced jalapenos.
Shred some pepper jack cheese. You can even add some shredded lettuce to add more crunch to the tacos or serve them in a crunchy keto tortilla shell.
Keto Shredded Beef
The best way to make a Mississippi pot roast is to let it cook all day in the slow cooker. This method allows the flavor to really soak into the meat.
Let the size of the roast determine how long you cook it. My three-pound roast took about eight hours to fully cook on low.
You don’t have to temperature check the beef, either. Just begin shredding it with two forks.
When it’s so tender that it falls apart, you know it’s safe to eat.
What To Eat With Tacos
If you don’t want to eat them like a taco, add them to a bowl with some keto cauliflower rice. It’s delicious!
I also think that some garlic butter cauliflower mashed potatoes will taste perfect with the tacos! Other things to serve with it include bacon-wrapped asparagus and keto garlic knots.
How To Store Pot Roast
You’ll probably have plenty of leftover Mississippi pot roast to use in other recipes later in this week. Just make sure you store it correctly.
Place the cooked and shredded beef in an airtight container and keep it in the refrigerator for up to six months.
The pot roast is freezer friendly, too. Keep it in a freezer-safe bag and store it in the freezer for up to six months.
Keto Mississippi Pot Roast Tacos Recipe
Here’s the list of ingredients (and some step-by-step pictures) that you’ll need to make this keto Mississippi pot roast tacos recipe. The exact measurements and instructions are in the printable recipe card, just a little below.
Prep Time: 15 minutes
Cook Time: 8 hours 15 minutes
Servings: 16
Net Carbs: 1 net carb per serving
Ingredients
- Beef Chuck Roast
- Better Than Bouillon Beef Base
- Ranch Seasoning
- Pepperoncini Pepper Juice
- Pepperoncini Peppers
- Water
- Zero Carb Stree Taco Sized Keto Tortillas
- Shredded White Cheddar Cheese
Directions
Add the roast to the bottom of a slow cooker.
Whisk together the water and better than bouillon beef base in a bowl.
Sprinkle the ranch seasoning over the roast.
Add the pepperoncini peppers and juice to the slow cooker. Pour in the beef base mixture.
Place the lid on the slow cooker, and cook on low for 8 hours.
Shred the beef in the slow cooker when it is finished.
Spray a small skillet over medium heat with cooking spray, and place a tortilla in the skillet. Sprinkle some cheese over the tortilla.
Add a serving of shredded beef and pepperoncini peppers to one side of the tortilla. Lightly fry the tortilla until the cheese begins to melt.
Fold the cheese side of the tortilla up over the beef to form a taco, and press down for a few seconds to adhere the melted cheese to the beef. Repeat theses steps to prepare the remaining tacos
Serve the tacos with some of the liquid from the roast for dipping.
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Keto Mississippi Pot Roast Tacos
Equipment
- slow cooker
- Skillet
Ingredients
- 3 pounds Beef Chuck Roast
- 2 tsp Better Than Bouillon Beef Base
- 1 packet Ranch Seasoning
- 1/4 cup Pepperoncini Pepper Juice
- 1/2 cup Sliced Pepperoncini Peppers
- 1/2 cup Water
- Zero Carb Street Taco Sized Keto Tortillas
- 1 1/2 cups Shredded White Cheddar Cheese
Instructions
- Add the roast to the bottom of a slow cooker.
- Whisk together the water and better than bouillon beef base in a bowl.
- Sprinkle the ranch seasoning over the roast.
- Add the pepperoncini peppers and juice to the slow cooker.
- Pour in the beef base mixture.
- Place the lid on the slow cooker, and cook on low for 8 hours.
- Shred the beef in the slow cooker when it is finished.
- Spray a small skillet over medium heat with cooking spray, and place a tortilla in the skillet.
- Sprinkle some cheese over the tortilla.
- Add a serving of shredded beef and pepperoncini peppers to one side of the tortilla.
- Lightly fry the tortilla until the cheese begins to melt.
- Fold the cheese side of the tortilla up over the beef to form a taco, and press down for a few seconds to adhere the melted cheese to the beef.
- Repeat steps 8-12 to prepare the remaining tacos.
- Serve the tacos with some of the liquid from the roast for dipping.
Notes
Keto Taco Recipes
If you enjoyed these keto Mississippi pot roast tacos, I have a bunch of other taco recipes you should make next. There are so many creative and different ways to make them.
