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Home Recipes Main Course Beef

The BEST Mississippi Pot Roast – Instant Pot & Crock Pot

instant pot mississippi pot roast featured image
Posted on February 7, 2020 By Faith Gorsky
Jump to RecipePrint Recipe

Mississippi Pot Roast is a tender, flavorful pot roast that basically cooks itself! This low carb Instant Pot and Crock Pot Mississippi Pot Roast will have your mouth watering. It’s super easy and delicious that your whole family will love!

Front View of Keto Instant Pot Mississippi Pot Roast Recipe

When I first heard of Mississippi Pot Roast, I had absolutely no idea what to expect. I’m from Buffalo and I now live in Orlando, and to be honest, I’ve never been to Mississippi!

That being said, I have heard of Mississippi Mud Pie (oooh, maybe I’ll try to make a keto-friendly version of that at some point!) and if their pot roast is anywhere near as good as their pie, I instantly knew it would be a winner.

In This Article

  • What is Mississippi Pot Roast?
  • What Kind of Meat to Use in Mississippi Roast
  • What to Make with Chuck Roast
  • How to Cook a Pot Roast
  • How to Make Mississippi Pot Roast in the Oven (And How to Make Pot Roast in a Dutch Oven)
  • How to make Mississippi Crock Pot Roast
  • How to Make Mississippi Pot Roast Instant Pot 
  • What to Serve Along with this Instant Pot Mississippi Pot Roast
  • Instant Pot Mississippi Pot Roast

What is Mississippi Pot Roast?

Mississippi Pot Roast is rich, tender, and flavorful beef chuck roast cooked with pepperoncinis and pepperoncini juice, butter, ranch mix, and either onion soup mix or au jus mix.

Whenever possible, I always prefer from-scratch recipes instead of mixes that usually contain a ton of salt, preservatives, and hidden sugar. For my Mississippi Pot Roast recipe, I skipped all the pre-made mixes and got out some pantry staples!

What Kind of Meat to Use in Mississippi Roast

It’s traditional to use beef chuck roast to make a Mississippi Pot Roast recipe, but you can use any cut of meat that you like for pot roast. Brisket or round also work well.

What Is Chuck Roast?

Chuck roast comes from the shoulder area of the cow. This cut contains quite a bit of connective tissue, including collagen, which partially melts during cooking. Chuck is a great cut for braising, and the result is moist and flavorful melt-in-your-mouth tender meat. (Read more about chuck roast on Certified Angus Beef and Wikipedia.)

What to Make with Chuck Roast

Chuck roast is perfect for cooking in a slow cooker, Dutch oven, or pressure cooker to make the following:

  • Cheese Grilled Cheese with Beef
  • Beef Keto Taco Salad
  • Pulled BBQ beef for sandwiches
  • Beef stew
  • Low Carb Pot roast

Overhead View of Keto Instant Pot Mississippi Pot Roast Recipe

How to Cook a Pot Roast

Pot roast lends itself really well to the braising cooking method, and there are several ways to do this. In general, braising involves two steps: 1) searing the meat over high heat, and then 2) cooking it low-and-slow until fall-apart tender.

How to Make Mississippi Pot Roast in the Oven (And How to Make Pot Roast in a Dutch Oven)

  1. Sear both sides of the roast in a little ghee or avocado oil (or another oil with a high smoke point) in a heavy-bottomed pan on the stovetop over medium-high to high heat. I like to use a Dutch oven because it’s heavy and can go from the stovetop right into the oven.
  2. Transfer the meat to an oven-safe lidded casserole dish (a Dutch oven works great) and add any seasonings you like and enough liquid (such as water, beef stock, wine, beer, etc.) to come to about halfway up the meat. Note that if you’re using wine or beer you may want to combine it with water instead of using only alcohol, so the flavor isn’t overwhelming.
  3. Cover the dish and cook the roast in a 325F oven until it’s tender enough to shred with a fork, about 3 to 4 hours for a 3 pound roast. Check the roast periodically and add a splash more liquid if it looks dry.
  4. Add any vegetables you like (such as carrot, potato, celery, etc.) after the roast has cooked for 1 hour alone.

How to make Mississippi Crock Pot Roast

  1. Sear both sides of the roast in a little ghee or avocado oil (or another oil with a high smoke point) in a heavy-bottomed pan (such as a Dutch oven) on the stovetop over medium-high to high heat.
  2. Transfer the meat to a slow cooker and add any seasonings you like and enough liquid (such as water, beef stock, wine, beer, etc.) to cover the bottom of the pot by about 1 inch (this is usually about 1 to 1 1/2 cups of liquid). Note that if you’re using wine or beer you may want to combine it with water instead of using only alcohol, so the flavor isn’t overwhelming. Add any vegetables you like (such as carrot, potato, celery, etc.).
  3. Cook on LOW until the meat is tender, about 8 hours (or on HIGH about 4 to 5 hours).
Garlic Butter Mashed Cauliflower 1
Our Garlic Butter Mashed Cauliflower pairs nicely with this Mississippi Pot Roast

How to Make Mississippi Pot Roast Instant Pot 

  1. Sear both sides of the roast in a little ghee or avocado oil (or another oil with a high smoke point) in the Instant Pot using the “Sauté” function.
  2. Add the liquid (about 1 to 1 1/2 cups) and any seasonings you like.
  3. Cook on Manual, High Pressure for 60 minutes (for a 4 to 6 pound roast).

What to Serve Along with this Instant Pot Mississippi Pot Roast

  • Paleo Low Carb Sandwich Bread Rolls (Keto Buns) from An Edible Mosaic
  • Check out how Lara makes cauliflower rice in an Instant Pot
  • 30-Minute Keto Beer Macaroni and Cheese from The Keto Queens
  • Low Carb Garlic Butter Mashed Cauliflower from The Keto Queens 

Close Up of Keto Instant Pot Mississippi Pot Roast Recipe

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Front View of Keto Instant Pot Mississippi Pot Roast Recipe

Instant Pot Mississippi Pot Roast

If you’re looking for a tender, flavorful pot roast that basically cooks itself, this Instant Pot Mississippi Pot Roast Recipe is it!
Author: Faith
Servings: 10 people
Calories: 527
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 35 mins
Print Pin Rate

Ingredients

  • 1 cup low sodium beef broth
  • 1/2 cup pepperoncini juice
  • 1 tablespoon dried chives
  • 1 tablespoon dried onion flakes
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried dill
  • 1/4 teaspoon black pepper
  • 1 tablespoon low sodium soy sauce or tamari sauce or coconut aminos
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons avocado oil
  • 5 pound beef chuck roast cut in 2 to 3 pieces to fit inside your instant pot
  • 8 tablespoons unsalted butter
  • 2 tablespoons beef gelatin we used Vital Proteins
  • 1/2 cup sliced pepperoncini
US Customary - Metric

Instructions

  • Whisk together the beef broth, pepperoncini juice, dried chives, dried onion flakes, garlic powder, onion powder, crushed red pepper flakes, dried dill, black pepper, soy sauce, and Worcestershire sauce in a bowl. Set aside for now.
  • Turn the pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the avocado oil and beef and cook until browned, about 3 to 5 minutes per side, flipping once. (Note that you may need to cook the beef in batches so the pot isn’t overcrowded.)
  • Pour the beef broth mixture on top, and place the butter on top of the seared beef. Turn the pot on Manual, High Pressure for 60 minutes and then let the pressure naturally release for 20 minutes before doing a quick release. Use thongs to transfer the beef to a platter and cover with foil to keep warm.
  • Strain the liquid into a medium saucepan and whisk in the beef gelatin. Bring to a boil on the stovetop, and cook until it’s thickened slightly into gravy, about 20 minutes, whisking occasionally.
  • Serve the beef garnished with the pepperoncini slices, along with the gravy.

Notes

Net Carbs: 1g per serving
Nutrition Facts
Instant Pot Mississippi Pot Roast
Amount Per Serving
Calories 527 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 17g106%
Cholesterol 180mg60%
Sodium 295mg13%
Potassium 839mg24%
Carbohydrates 1g0%
Protein 45g90%
Vitamin A 410IU8%
Vitamin C 5.6mg7%
Calcium 45mg5%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Mississippi Pot Roast
Tried this recipe?Mention @TheRealKetoQueens or tag #TheKetoQueens!

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Recipe Rating




Comments

  1. Trena says

    5 stars
    I am just making this for the 2nd time – it will be in my rotation from now on. First time was in instant pot, this time is in crock pot. I wasnt able to shred it out of the instant pot, but was sooo delicious over zoodles with the gravy. I had xanthum gum and it thickened it up wonderfully.

    Thank you for the non-processed ingredients. Glad I came upon this.

    Reply
    • Lara says

      Hi Trena,

      We’re so happy you loved it! And glad to hear it’s in your rotation.

      Reply
  2. Joel says

    what is the serving size? I don’t see a serving size listed anywhere

    Reply
    • Lara says

      Hi Joel,

      1 serving is a 1/10 of the recipe.

      Reply
  3. EmReb says

    Can I use beef collagen instead of beef gelatin?

    Reply
    • Lara says

      Hi Emily,

      We haven’t used beef collagen in this recipe before, but if you usually use it as a thickening agent it should do the trick 🙂

      Reply
  4. Patricia says

    5 stars
    Delicious , I have made the other version with the ranch and gravy packets previously and this was much more flavorful but with out the ingredients I don’t want ( such as cornsyrup solids salt etc) I did brown it in a cast iron skillet ( instead of instant pot) and deglazed with some of the broth and used xathan gum instead of gelatin . This is big hit with non Keto husband also ….it’s In the rotation!

    Reply
    • Faith Gorsky says

      Patricia, We’re so happy to hear that you and your hubby enjoyed it!! 🙂

      Reply
  5. Melissa says

    For future reference, the instant version needs more broth/ and water. The bottom if my pot burned and there wasn’t enough moisture.

    Reply
    • Faith Gorsky says

      Melissa, We’re sorry to hear yours didn’t have enough liquid! Did you add the 1 cup beef broth and the 1/2 cup of pepperoncini juice that the recipe calls for? There was so much liquid in our pot after cooking the pot roast, it took 20 minutes of cooking on the stovetop to reduce it (and slightly thicken it, with the addition of beef gelatin to help). It sounds like something may have gone wrong for you along the way; please let us know if you have questions – we’d be happy to help you troubleshoot!

      Reply
      • jenean says

        I’m going to make this tonight. Looks delicious! I am just wondering if I need to cut out the pepper juice in case it’s too spicy for my kids?

      • Faith Gorsky says

        Jenean, You could use water instead of the pepper juice if you want. Hope you and your family enjoy it if you give it a try! 🙂

    • Liz A says

      4 stars
      When I had the same issue with another recipe, I had forgotten to close the valve on one recipe I tried. So rather than building pressure from the steam and containing the moisture in the recipe, my pot “vented” the whole time thus ending up dried out and scorched.

      Reply
      • Faith Gorsky says

        Liz, That’s a very good point to bring up – it’s definitely important to make sure your valve is set to “sealed”!

  6. february says

    5 stars
    DELICIOUS!!! Soupy Pot Roast has been my favorite home cooked meal since childhood. This was spot on…just like mom’s!!!!

    Reply

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Hi! I'm Faith.

Hello! Whether you’re a keto newbie, already keto-adapted, or just keto-curious, you’re in the right place. Here at The Keto Queens, we share keto lifestyle tips, informative tidbits, and of course tasty low carb and keto recipes that your whole family will love. We want to inspire you, and show you that you can do this! Welcome to the family.

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