Mississippi Pot Roast

Ingredients

• 3-pound boneless beef chuck roast
• 4 tablespoons low-carb ranch seasoning
• 4 tablespoons unsalted butter
• 8-12 pepperoncini peppers plus ½ cup of liquid from jar
• Cauliflower rice (or mashed cauliflower)
• Shredding claws (optional)

Steps

1. Place chuck roast in slow cooker.
2. Sprinkle it with ranch seasoning mix.
3. Cut butter into cubes and place on top.
4. Pour ½ cup liquid from jar of pepperoncini peppers over roast.
5. Place 8-12 pepperoncini peppers on top.
6. Cover and cook on LOW for 8 hours.
7. Prepare cauli rice according to package directions anytime while roast is cooking.
8. Shred roast right in slow cooker, or transfer it to a rimmed baking sheet or cutting board for shredding and then return the shredded meat to the slow cooker.
9. Serve over cauli rice.

Nutrition info per serving