Let the slow cooker do all the work for dinner with this Low FODMAP Mississippi Pot Roast recipe. The beef roast becomes tender and easily shreds into a flavorful beef meal. Flavored with pepperoncini peppers, ranch and steak seasonings, and butter - this isn’t your Grandma’s pot roast.
The pickled pepperoncinis and the briny liquid add a great flavor and complement the steak and ranch seasoning. The cold butter slowly melts and bastes the meat while it cooks in the crock pot. It is a great way to make sure the roast doesn’t dry out while it cooks all day.
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Why You’ll Love This Recipe
- 5 Ingredient Recipe
- Slow Cooks All Day Long
- Gluten Free and Low FODMAP
Featured Ingredients
- Beef Roast - Feel free to use whatever you have. Chuck, Sirloin, Rump Roast - whatever is on sale or in your freezer.
- Pepperoncini Peppers & Juice - These add the best subtle flavor. Whole or sliced will work.
- Ranch Seasoning - This powder contains all the flavors of ranch dressing you love. You can use homemade or a certified version from Smoke and Sanity.
- Steakhouse Seasoning - Consists of all the spices used to make red meat sing with flavor. I get a low FODMAP version from Smoke and Sanity Steakhouse Seasoning.
- Cold Butter - Because everything is better with butter, including Mississippi pot roast. Period.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Add the roast to a 6-quart slow cooker. Pour the pepperoncini juice over the roast. Sprinkle the ranch and steak seasoning over the beef roast.
Step 2: Place the stick of butter in the center of the roast on top of the seasonings. Add the whole pepperoncini peppers. Cover and cook on low for 8-10 hours. Once the internal temperature reaches 160 degrees F, it is done. Remove and shred with two forks.
Tips
Additional ways to use leftover beef roast include pot roast nachos and cheesy shredded beef quesadillas—add more sliced pepperoncini peppers, swap out the chicken, and use this beef as the protein in low FODMAP enchiladas! You'll never be bored with pot roast again!
Need another chuck roast recipe? Make chuck roast tacos! Flavorful, juicy shredded beef.
Ingredient Swaps
- Pepperoncini Peppers - Use either whole or sliced. Both will work great!
Variations
Chicken Mississippi Pot Roast: Swap out the beef roast for boneless, skinless chicken breasts. Cook on low for three hours or until the chicken’s internal temperature reaches 165 degrees F.
Storing and Reheating
Store: Any leftovers and a bit of cooking liquid should be kept in an airtight container in the refrigerator. Leftovers will last up to four days.
Reheat: Microwave for 1-2 minutes or until warm.
Freeze: Leftover pot roast will freeze great. Use any leftovers for this pot roast sandwich.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietitian.
- Beef Roast - Plain and cooked is it safe at unlimited amounts. No FODMAPs are detected.
- Pepperoncini Peppers and Juice - Not officially tested but according to the Fig App they are assumed to be low FODMAP. Test it for yourself and see if you can tolerate it. I have been able to enjoy this recipe fine with no issues.
- Ranch Seasoning - Use homemade ranch seasoning or the certified low FODMAP from Smoke and Sanity.
- Steakhouse Seasoning - Use the certified low FODMAP from Smoke and Sanity.
- Butter - Safe at 1 tablespoon or 19 grams per meal.
As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
FAQs
Prep the roast the night before you want to cook it. Then in the morning, put your slow cooker liner in your slow cooker and turn it on low. You will come home to a great-smelling house and supper ready!
If your roast is tough and difficult to shred it needs to cook longer. Roast cooked in a slow cooker should be super tender and juicy.
What To Serve With Mississippi Pot Roast
Meat and potatoes work great as a meal plan for this shredded beef. Serve it alongside with roasted potatoes, mashed potatoes, or cheesy potatoes. Add a veg with roasted vegetables or corn pudding. Use leftover beef to make these pot roast sandwiches. Nobody will know it is a leftover remake!
Additional Beef Recipes
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Recipe
Low FODMAP Mississippi Pot Roast
Equipment
Ingredients
- 3-5 pound beef roast
- ½ cup pepperoncini pepper juice
- 2 tablespoons low FODMAP ranch seasoning
- 2 tablespoons low FODMAP steakhouse seasoning
- ½ cup butter salted and cold
- 6 pepperoncini peppers
Instructions
- Add the beef roast to a 6-quart capacity slow cooker.
- Pour the pepperoncini juice over the beef.
- Sprinkle the ranch and steakhouse seasoning over the roast.
- Add the cold butter and the pepperoncini peppers.
- Cover and cook on low for 8-9 hours or until an internal temperature reaches 160 degrees F.
- Remove the roast and shred it with two forks. Serve immediately.
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