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| A very delicious dish that achieved internet fame as "Mississippi Pot Roast". |
3-4 pound chuck roast*
2 tablespoons olive or avocado oil
1 packet powdered au jus mix
1 packet ranch dressing mix
1 teaspoon xanthan gum (optional)**
4 tablespoons butter (cut into 4 - 6 pieces)
5 - 10 peperoncini peppers (as desired)
1 -2 pounds radishes
Method:
Add the oil to a large skillet and heat at a medium setting. Add the roast and brown on all sides. Transfer the roast to a slow cooker and sprinkle the packaged mixes and the xanthan gum over the top. Place the peppers and pieces of butter on top of the seasoned roast.
Cook over low heat for 5 hours. Wash and trim the stems off of the radishes. Add the radishes to the slow cooker and continue to cook for 3 hours. Makes 8 servings
*A chuck roast works best, but a brisket may also be used.
**The xanthan gum is optional, but it is a natural ingredient that thickens the "gravy".
Nutritional info per serving (with a 4 pound roast and 2 pounds radishes),
approximately:
645.66 calories ~ 44 grams fat ~ 3.85 grams net carbs ~ 57 grams protein
Notes: VERY RARELY do I ever use packaged mixes in the foods that I make. (I even make my own taco seasonings ans spice blends.)*** But, this recipe had such great reviews, that I had to try it. It did not disappoint ~ the entire family loved it!
(The original recipe for "Mississippi Pot Roast" was created by Robin Chapman, in the 1990's, when she wanted to make a less spicy version of her Aunt's pot roast.)
***Please see these recipes on my blog site:
Homemade Taco Seasoning ~ KETO Friendly and Chemical Free
https://carriekitchencreations.blogspot.com/2019/02/keto-friendly-homemade-taco-seasoning.html
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