As an Amazon Associate I earn from qualifying purchases. Read my full disclosure.
Mississippi Roast in the Dutch Oven
Clean keto pot roast recipe — Perfect for the dutch oven
Why make Mississippi pot roast in a dutch oven when you can make it in a slow cooker, or Instant pot?
Something magical happens when you cook meat all day in a dutch oven. Flavors intensify, and the cooking liquids reduce perfectly and you are left with a delicious meaty gravy. No extra ingredients necessary to make the gravy, you just have to let the dutch oven do all the work.
Another beautiful advantage of using a dutch oven is the versatility of stovetop to oven cooking.
Dutch oven to the rescue
Making Mississippi roast is a dutch oven is no more labor-intensive than using a Crockpot. In fact, I love that I can brown the roast on the stove, and then throw it in the oven all in the same pan. That means no extra dishes are necessary for making this meaty dish. As a busy mom, one-pot keto-friendly meals are staples in our home. Less dishes means more time to do all the other things. Am I right?
For many years I made Mississippi Roast in my Crockpot or InstantPot, and honestly, we always enjoyed it. I did, however, notice the amount of liquids that we always poured off after cooking our roast. All that goodness just discarded because there was so much of it.
Which leads me to the one day I made my Mississippi roast in the Dutch Oven instead, and I made the best roast I had ever had. Cooking a roast low and slow in a dutch oven caramelizes all the flavors, and the end result is a Mississippi roast unlike any other. And… We did not pour off any of the cooking liquids. Reducing the liquids means no flavor was waisted. This also means that all the time spent slow cooking the meat was not in vain.
More on Missippi Roast in the Dutch Oven
When I dedicate hours to food cooking in my home, I want the end result to be this delicious. Please understand that I will still likely make this same meal in my CrockPot on occasion, but if I have the option I will now choose my Dutch Oven instead. If you do not have a dutch oven yet, check out this budget-friendly option. I personally use this Dutch Oven in my kitchen and love it. I also have a much more expensive pot, but it is too small for a large roast. The two compare very well, so please know that you do not have to buy a high-end pot to make delicious food.
Don’t take my word for it alone, check out this blog post comparing dutch ovens and slow cookers. I was pleasantly surprised when they addressed the reduction of cooking liquids, and just the overall flavor difference when using these two cooking methods.
For this recipe you will need;
- Your favorite beef roast. I have been using round roast and purchasing the meat from Costco. I paid around $3.20 a pound for this roast, and for that price, the meat quality at Costco has been the best that I can find.
- Homemade Ranch Seasoning
- Lono Life Beef Broth
- Pepperchini’s and Juice
Make your own Ranch
Save your pennies and make your own ranch seasoning. It is significantly more cost-effective, and a whole lot more delicious to make.
Traditional Mississippi Roast calls for Ranch Seasoning packets, and usually a Gravy Mix. This recipe contains no pre-packaged ingredients, and that is why I referred to this recipe “clean keto.”
My biggest motivation for making my own seasoning mixes always comes back to flavor and cost. You can even make the seasoning mix’s ahead of time, which makes them just as convenient to use.
- 1 tbsp Olive Oil
- 3 lbs Round Eye Roast or Beef Roast of your choice
- LonoLife Beef Broth Powder or Broth of your choice
- 1 cup of whole of sliced pepperoncini's
- 4 ounces of pepperoncini juice
- 4 ounces of water (not necessary if you use broth)
- 4 ounces of butter
- 1 tbsp Onion Powder
- 1 tbsp dried Parsley
- 1 tbsp Guacamole Herb Blend (Optional)
- 1 tsp dried Dill
- 1 tsp Paprika
- 1 tsp dried Oregano
- 1 tsp dried Mustard seasoning
- 1 tsp Redmond Organic Season Salt
Before I cook any meat I like to salt it at least a few hours before cooking. For most of my roasts, I add salt 1 day before cooking. I lightly salted this round roast using Redmond Seasoning Salt 24 hours before cooking.
Dutch Oven Mississippi Roast
- Preheat the oven to 275 degrees.
- Heat the dutch oven on medium to medium-high heat. I like to sear meat at a higher temperature than I would normally cook. It results in a much better crust on a roast for slow cooking. Be mindful of your burners and their heat setting, you do not want to burn the beef. The goal is to just get a nice golden crust on the entire roast. I find that salting meat like I explained above helps the meat to brown much better.
- Once the dutch oven has had a chance to heat up add the olive oil.
- Place your roast fat side down first, cover and allow to brown for 2-3 minutes or until nice and golden. Repeat this for all the sides of the roast. I like to always start with the fat side because it adds a little more fat to the pot for browning, and I always cook my roast fat side up. I rotate the beef roast from side to side and when I get back to the fat cap all the sides of the roast are brown.
- While the meat browns mix together the water, pepperoncini juice, and LonoLife beef broth powder. If you are using beef broth instead then replace the water with the broth.
- When all the sides of the beef roast are brown pull the roast from the dutch oven.
- Add the liquids to the pot, and use them to deglaze the bottom of the pan and scrape up all the brown flavorful goodies.
- Return the roast to the pot fat cap side up.
- Cover with the remaining seasonings.
- Add the pepperoncini to the top of the roast.
- Cut half the butter into cubes, and add the 2 ounces of butter to the top of the roast.
- Cover and place the dutch oven in your preheated oven and cook for 3 hours.
- Check on the roast at the 3-hour mark.
- If the dutch oven has filled with an excessive amount of liquids I like to remove the lid and increase my oven temp to 300 for the remaining 3 hours.
- 1 hour before the roast is done add the remaining butter.
- When the roast is done cooking shred the meat into the reduced gravy, and enjoy!
I have shredded the meat and then returned the roast to the oven until I am ready to serve dinner. Be sure to cover the pot if you do this, and turn the oven to 200 to 250 degrees or have the oven turned off if you will be serving the roast in a shorter timeframe.