Keto Mississippi Pot Roast Tacos
The best way to enjoy this classic slow cooker recipe is to turn them into tacos! Keto Mississippi pot roast tacos are the best dinner.
Servings 16 servings
Calories 449kcal
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
Calories: 449 Net Carbs: 1 Net Carb Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.