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!
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.
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
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)
- 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.
- 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.
- 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.
- 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
- 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.
- 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.).
- Cook on LOW until the meat is tender, about 8 hours (or on HIGH about 4 to 5 hours).
How to Make Mississippi Pot Roast Instant Pot
- 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.
- Add the liquid (about 1 to 1 1/2 cups) and any seasonings you like.
- 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
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Instant Pot Mississippi Pot Roast
- 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
- 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.