Low FODMAP Mississippi Pot Roast
A tender pot roast, the spice of pepperoncini's paired with ranch and steak seasonings, combined with rich, butter melted over it all. Creates the most delicious, pot roast!
Servings: 6 Servings
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.
Notes
Storage:
Keep leftovers in an airtight container in the refrigerator. Reheat in the microwave for 1-2 minutes or until warm. Freeze cooled leftovers for up to four months. Defrost before reheating.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 267kcalCarbohydrates: 3gProtein: 16gFat: 10gSugar: 1g
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