Mississippi Pot Roast

Keto/Low Carb Crockpot Recipe

I love a great crockpot recipe! I was inspired by the recipe that Ashlyn posted on her blog belleofthekitchen.com and decided to go for it myself. In the video you get to see for yourself the exact ingredients I used, how much of them I threw into the crockpot, some alterations I made along the way, and then how it looks before cooking, during, and plated for dinner!

I’ll list of the ingredients down below and include some pics along with the video from my youtube channel.

  • bottom round
  • butter
  • brown gravy mix
  • pepperoncinis
  • onion powder
  • garlic powder
  • salt
  • pepper
  • parsely
  • dill *optional, I didn’t have this on hand.

Throw it all in and cook on low for 6-7hrs. Keep covered.

I ended up throwing in 2 sticks of butter and I used all of the drippings as gravy over the meat when I served it. The gravy was DELICIOUS! I’m picky and seriously, it was really good.

Sausage & Peppers

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PKG OF 12 ITALIAN SAUSAGES (I USE THE HOT SAUSAGE BUT SWEET WOULD BE FINE TOO)

2 CARTONS OF GRAPE TOMATOES

2 RED BELL PEPPERS

2 GREEN BELL PEPPERS

1-2 YELLOW ONIONS

4-5 CLOVES OF GARLIC

SALT

BASIL, DRIED OR FRESH

OLIVE OIL (I USE EXTRA VIRGIN)

ITALIAN ROLLS (OPTIONAL)

Preheat oven to 375°F.
 

Lightly grease glass casserole dish with olive oil. Place sausage evenly spaced in dish and top with sliced onions, grape tomatoes, chopped garlic, and sliced peppers. Season with salt and basil. Drizzle olive oil on top and cover with aluminum foil.

Place in oven covered about 75 minutes. You may need more time depending on your oven and the size of your dish. You know it’s done when the tomatoes have popped open and the veggies are cooked down.

Eat by itself or as a sandwich. YUM!