Crock Pot Butter Beef Roast- Keto Crock Pot Roast
Keto crock pot butter beef roast recipe is a simple butter, ranch, and Italian seasonings and banana pepper rings combined to make the low-carb beef roast. I am telling you if you struggle to find a pot roast recipe that leaves you with a juicy and super flavorful, look no farther than this crock pot butter beef. The combination of butter, ranch and Italian seasonings with the banana pepper rings give lots of zesty flavors making crock pot butter beef my go-to keto crock pot beef roast recipe.
This crock pot beef roast recipe is definitely a head nod to the crock pot Mississippi Pot Roast. Many of you may have already made my Instant Pot Butter Beef Recipe, but not everyone has an Instant Pot or wants the beef done when you get home. I decided it was time to make my go-to keto pot roast recipe in the crock pot. It was just as good out of the crock pot as it is in the instant pot.
Keto Crock Pot Beef Roast Ingredients
The ingredients for the keto crock pot butter beef roast recipe are the same as the Instant Pot version. Ranch seasoning which I buy by the bottle, zesty Italian dressing mix, banana pepper rings, and butter.
How to make slow cooker butter beef
Simply put the beef roast into the slow cooker or crock pot. I have put the roast in frozen before. Cover the roast in the seasoning mix, the banana peppers with the juice reserved, and the stick of butter. Just add about 1/4 cup of the pepper juice. Put the lid on and let the butter beef roast cook.
Cook on low for 8-10 hours or on high for 4-6 hours. When it has cooked, shred apart with two large forks or use a knife to get the beef separated apart. You can serve this over potatoes or mashed cauliflower if you are on the keto diet. My family even enjoys it on buns like an Italian beef sandwich.
Tips for making low-carb crock pot butter beef
- Use any kind of beef roast for this recipe. I prefer chuck roast, but if you find a good sale on a different roast, it should work just find.
- Don’t put too much of the banana pepper ring juice in the crock pot with the beef. It may end up being too salty.
- You can substitute the Italian seasoning packet for a mix of Italian herbs. If you do this, you can put more pepper juice in since the herb mix will be salt-free.
- The leftovers are great too. Don’t be afraid to double the recipe and enjoy the leftovers the next day.
Low-Carb Crock Pot Recipes
Low-Carb Crock Pot Pizza Casserole
Crock Pot Coffee Crusted Beef Roast
Crock Pot Mississippi Pot Roast
Crock Pot Butter Beef
Ingredients
- 3 lb beef roast such as a chuck or arm roast
- 2 tablespoons ranch dressing seasoning mix
- 1 envelope Italian dressing seasoning mix
- 1 jar banana pepper rings drained with 1/4 cup juice reserved
- 1 stick butter 8 tablespoons
- 1 cup water
Instructions
- Place the beef roast in the crock pot.
- Pour the seasoning mixes, banana peppers, reserve 1/4 cup juices and water onto the roast. Place the stick of butter on top of the roast.
- Place the lid on the crock pot. Cook on low for 8-10 hours or high for 4-6 hours.
- When cooked, shred with forks or cut with a knife and pull apart.
Nutrition
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Where are the nutritional facts on this?
I can’t explain how much I loved this dish. It is really very delicious. All must try it even once. It is really very tasty..
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There are different size Jars of banana peppers … a recommended amount would be more helpful .
There are different sizes of banana peppers, what size should be used for this recipe?
I would use a 10 to 16-ounce jar.
Thankyou Leah!!
This is my go to recipe for when I make a beef roast. Which is usually twice a week. My family loves it. I love it and I haven’t ate beef in 25 years. Thanks so much for this recipe.
This looks delicious!!! Do you have a suggestion of what I can use in place of banana peppers (I don’t like them) ๐ Thanks!!
Try sliced Peperoncini Peppers?
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I’ve never been too much of a roast fan but this is delicious! The first time I made it there were very scarce leftovers. I’m making it for the second time tonight and can’t wait!!
I just made this tonight and it was amazing. I plan on adding other veggies to it the next time I make it. Will keep y’all posted on how it turns out.
Can I use bell peppers instead of banana peppers?
Absolutely. Just wonโt be as tangy. Use a bit of beef broth or water to add more liquid as well.
The Protein amount makes this almost not able to be eaten unless you fast for the whole day. 65gms??? In order to get 4 servings out of this recipie, each serving would have to be 12 ounces each….I had to cut it down to 12 servings each being 4 ounces each. That is more reasonable.
Unless my calculations are off the serving size and amount is incorrect.
Trying for the first time tonight.
Phenomenal… Will definitely be making it again…. Thanks
Made this with a frozen brick roast from my deep freeze and it is now my Monday meal. I used a quarter cup of the reserve pepper juice as suggested and cooked on high for 6 hours. I personally made a sandwich using a fresh hogie and a slice of provalone cheesr and thought it was the best thing I have ever made, my lady had hers like a roast (as is and on a plate) and was upset I only made a 3lb roast for the two of us to share.
I made this for dinner today. I put the roast in the crock pot frozen, followed the recipe to the letter, and 9 hours later had the most delicious beef ever! It literally fell apart when I went to shred it so it was very quick and easy. I served it with mashed cauliflower. My husband went nuts for it! By far the best new recipe I’ve found in years. Thank you!!!
So easy to make and very flavorful.
This is the best pot roast recipe EVER!! We make it once a week and rave about it every time!
I downsized a bit, I used a 2lb roast and 6 tablespoons of butter. I did use the entire 16oz pepper rings. Wow. This was delish. The broth was amazing.
I have never liked a pot roast before making this dish. Itโs so tasty and everyone in the family loves it. Now part of our regular rotation. We added small creamer potatoes and carrots, it comes out great.
So glad you loved it!
I made this with venison, served over riced cauliflower and baby corn as a side. It was delicious. This will be a staple in our home. Thank you for sharing. New name: “Butter Deer”!
LOOOOOOOVE this recipe.
I use a whole jar of whole pepperoncini’s. The rings don’t stand up to the length of cooking and I don’t eat the beef, only the peppers (seeds included) and they are BRILLIANT with jasmine rice. SOOOO GOOD!! Especially because the whole peppers fill up with the yummy flavors and are so very, very juicy.
I don’t add any water; only dump the whole jar of peppers, with all the juice, into the pot. I’ve also used an entire 32oz jar, or two 16oz jars…more peppers, the merrier – in my opinion.
I have never tried it with an au jus packet, like most people seem to, and am nervous to even try because I have picky eaters and they already love this, as-is.
I forgot to drain the banana peppers before I poured the whole pint in. Plus I used the seasoning packets.
I’m worried this is gonna be way too salty. Obviously we’ll find out when it’s done.