Low FODMAP Mississippi Pot Roast

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.

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.

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

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

• Beef Stew
• Beef Stroganoff
• Meatloaf