Instant Pot Mississippi Pot Roast

Mississippi pot roast is a delicious way to cook a chuck roast. Traditionally it’s a mixture of ranch, butter, and pepperoncini peppers. It creates a tender piece of meat and an au jus that is out of this world. 

I love taking recipes that aren’t traditionally healthy and making them healthier without losing the flavor. This healthy Mississippi pot roast has no butter or seasoning packets, yet is just as flavorful and delicious as the original.  

Where is the recipe?

Readers at My Crazy Good Life have different levels of comfort and experience in the kitchen. To better serve everyone, I include a lot of information with my recipes to make sure everyone is successful with my recipes.

There are cooking tips, diet information, and other helpful information below. If you prefer to skip this, please simply scroll to the bottom of the page where you will find the easy to print recipes for this healthy Mississippi Pot Roast. 

Ingredients in Mississippi Pot Roast

I love that the flavor of this roast is so delicious–without all of the extra ingredients and processed packages!

• Chuck roast: A cut of beef from the shoulder. Often very lean, but not particularly tender–this is why it is a common choice for making pot roast. 
• Olive oil: Always look for extra virgin olive oil. If a food label says only “olive oil” it can actually be a mixture of multiple other vegetable oils. Click here to learn more about processed oils.
• Pepperoncini peppers:  A sweet, mild pepper that is often sold pickled. If you can’t find these, banana peppers are a perfect substitute. These peppers are not hot.  
• Beef broth: Always grab the low sodium variety!
• Worcestershire sauce: If you’re gluten free be sure and grab Lea & Perrins, which is the only gluten free brand that I am aware of. 
• Cornstarch: This is used to thicken your sauce. It can be omitted or subbed with other thickeners such as xanthan gum or arrowroot powder. 
• Homemade ranch seasonings: I love to use this mixture anywhere I would use a prepackaged ranch dressing mix.

It tastes the same but removes all of the stabilizers, additives, and artificial flavors. Make extra and sprinkle over roasted potatoes, or make your own ranch dip by mixing with Greek yogurt. 

Instant Pot Healthy Mississippi Pot Roast Recipe:

This recipe makes about 12 servings, depending on the fat that needs to be trimmed after cooking and how much the roast shrinks during the cooking process.

Recipe Tips:

• Searing your meat can help the spices soak in, but if you’re short on time you can skip that step by adding everything to the pot after coating the bottom with oil. 
• Carrots, onions, and potatoes make excellent add-ins for this recipe because they hold up well to long cooking times, and pressure. 
• This roast is even better the next day. It’s great for sandwiches, tacos, and enchiladas. 
• This recipe is awesome for meal prep. It freezes and reheats super easy! 

Crock Pot Instructions:

1. Mix parsley, garlic powder, onion powder, and dill together in a small bowl. Sprinkle both sides of your chuck roast with ranch mixture, and press it into the meat. 
2. Place seasoned roast into the slow cooker, and place your pepperoncinis on top of the meat then add pepperoncini juice, Worcestershire sauce, and beef broth.
3. Cook on high for 4-5 hours or low 6-8 hours. 
4. When cooking is complete, transfer your roast and peppers to a plate to rest while you make the gravy. 
5. Transfer cooking liquid to a saucepan and bring to a boil. Scoop out one cup of liquid. Whisk 1 teaspoon of cornstarch into the liquid and pour it back into the boiling pot. Simmer for 3-5 minutes until the sauce begins to thicken. Your sauce will continue to thicken as it cools. Shred your roast and serve with gravy. 

Oven Instructions:

1. Preheat your oven to 350°F. 
2. Place roast in an oven safe dish. Mix parsley, garlic powder, onion powder, and dill together in a small bowl. Sprinkle both sides of your chuck roast with ranch mixture, and press it into the meat. 
3. Place your pepperoncinis on top of the meat then add pepperoncini juice, Worcestershire sauce, and beef broth and cover tightly with foil.
4. Bake your roast for 3-4 hours.
5. Once your roast is cooked, remove it from the oven and transfer cooking liquid to a saucepan. Bring to a boil and scoop out one cup of liquid.
6. Whisk 1 teaspoon of cornstarch into the liquid and pour it back into the boiling pot. Simmer for 3-5 minutes until the gravy begins to thicken. Your gravy will continue to thicken as it cools. Shred your roast and serve with gravy. 

Healthy Eating Plans

21 Day Fix: For this entire 21 Day Fix Pot Roast recipe if you use a 3lb roast you have about 12 Red Containers, and 6 Oil Teaspoons. Per ¾ cup serving: 1 Red Container, and ½ Oil Teaspoon 

2B Mindset: Serve as lunch with a FFC and 2 servings of vegetables, or as dinner with 3 servings of veggies. 

Weight Watchers: A 4 ounce serving of this Weight Watchers Mississippi pot roast is 7 Blue Plan Points | 7 Green Plan Points | 7 Purple Plan Points | 2023 plan is 7 points.

Keto: At 2 grams of carbohydrates this is a great choice for those following the keto lifestyle.  

Trim Healthy Mama: This is an S recipe on Trim Healthy Mama. You will need to replace the cornstarch with xanthan gum, or glucomannan powder and reduce to ½ tsp. You can omit it completely if you don’t mind the sauce being thin. 

More healthy Instant Pot recipes:

• Vegan Pineapple Fried Rice
• Homemade Hamburger Helper
• Instant Pot Pho
• Spaghetti Squash Taco Boats
• Instant Pot Turkey Breast

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Instant Pot Mississippi Pot Roast

Created by: Becca Ludlum

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Approximate Serving Size: 3/4 cup meat

Servings 6

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Making a healthy Instant Pot Mississippi Pot Roast has never been easier. This recipe uses no packets, no dairy, and no butter, and the taste is amazing!

Equipment

• Instant Pot 6 qt
• Food processor
• Sealing Rings

Ingredients 

• ▢ 1 tbsp parsley
• ▢ ½ tbsp garlic powder
• ▢ ½ tbsp onion powder
• ▢ ½ tsp dried dill
• ▢ 3 lbs beef roast chuck roast works the best
• ▢ 2 tbsp olive oil
• ▢ 6 pepperoncinis
• ▢ ¼ cup pepperoncini juice
• ▢ 1 tsp Worcestershire sauce
• ▢ 1 cup beef broth low sodium
• ▢ 1 tsp cornstarch

Instructions

Instant Pot:

• Mix parsley, garlic powder, onion powder, and dill together in a small bowl. Sprinkle both sides of your chuck roast with ranch mixture, and press it into the meat. 1 tbsp parsley, ½ tbsp garlic powder, ½ tbsp onion powder, ½ tsp dried dill, 3 lbs beef roast
• Set your Instant Pot to sauté and add olive oil to the bottom. 2 tbsp olive oil
• Once your Instant Pot is hot, add your roast and sear (or brown your roast) for a minute on each side. Place the pepperoncini peppers on top of your roast and add the liquid from your pepperoncini peppers, Worcestershire sauce, and beef broth. 6 pepperoncinis, ¼ cup pepperoncini juice, 1 tsp Worcestershire sauce, 1 cup beef broth
• Close and lock the lid and turn the pressure release handle to sealing. Select Pressure Cook (high) and set cook time for 60 minutes. 
• Allow pressure to release naturally, which means don’t touch your pressure valve until it drops on its own. If this takes more than 15 minutes or so, you can release the pressure my moving the valve to Vent.Remove the lid of your pressure cooker and carefully transfer the roast and peppers to a plate.
• Turn your Instant Pot to Sauté and scoop out one cup of liquid. Whisk 1 teaspoon of cornstarch into the cup of liquid and pour it back into the boiling pot. Simmer for 3-5 minutes until the gravy begins to thicken.Your gravy will continue to thicken as it cools. 1 tsp cornstarch

  Shred with a mixer or two forks and add it back to the pot for a few minutes to soak in the gravy.

Oven:

• Preheat your oven to 350°F.
• Place roast in an oven safe dish. Mix parsley, garlic powder, onion powder, and dill together in a small bowl. Sprinkle both sides of your chuck roast with ranch mixture, and press it into the meat. 1 tbsp parsley, ½ tbsp garlic powder, ½ tbsp onion powder, ½ tsp dried dill, 3 lbs beef roast
• Place your pepperoncinis on top of the meat then add pepperoncini juice, Worcestershire sauce, and beef broth and cover tightly with foil. 6 pepperoncinis, ¼ cup pepperoncini juice, 1 tsp Worcestershire sauce, 1 cup beef broth
• Bake your roast for 3-4 hours.
• Once your roast is cooked remove it from the oven and transfer cooking liquid to a saucepan and bring to a boil. Scoop out one cup of liquid. Whisk 1 teaspoon of cornstarch into the liquid and pour it back into the boiling pot. Simmer for 3-5 minutes until the sauce begins to thicken. Your sauce will continue to thicken as it cools. Shred your roast and serve with gravy. 1 tsp cornstarch

Slow cooker:

• Mix parsley, garlic powder, onion powder, and dill together in a small bowl. Sprinkle both sides of your chuck roast with ranch mixture, and press it into the meat. 1 tbsp parsley, ½ tbsp garlic powder, ½ tbsp onion powder, ½ tsp dried dill, 3 lbs beef roast
• Place seasoned roast into the crockpot, and place your pepperoncinis on top of the meat then add pepperoncini juice, Worcestershire sauce, and beef broth. 6 pepperoncinis, ¼ cup pepperoncini juice
• Cook on high for 4-5 hours or low 6-8 hours.
• When cooking is complete, transfer your roast and peppers to a plate to rest while you make the gravy. 
• Transfer cooking liquid to a saucepan and bring to a boil. Scoop out one cup of liquid. Whisk 1 teaspoon of cornstarch into the liquid and pour it back into the boiling pot. 1 tsp cornstarch

  Simmer for 3-5 minutes until the sauce begins to thicken. Your sauce will continue to thicken as it cools. Shred your roast and serve with gravy. 

Video

Notes

Healthy Eating Plans 

• 21 Day Fix: For this entire 21 Day Fix Pot Roast recipe if you use a 3lb roast you have about 12 Red Containers, and 6 Oil Teaspoons. Per ¾ cup serving: 1 Red Container, and ½ Oil Teaspoon
• 2B Mindset: Serve as lunch with a FFC and 2 servings of vegetables, or as dinner with 3 servings of veggies.
• Weight Watchers: A 4 ounce serving of this Weight Watchers Mississippi pot roast is: 7 Blue Plan Points | 7 Green Plan Points | 7 Purple Plan Points | 2023 plan is 7 points. 
• Keto: At 2 grams of carbohydrates this is a great choice for those following the keto lifestyle.  
• Trim Healthy Mama: This is an S recipe on Trim Healthy Mama. You will need to replace the cornstarch with xanthan gum, or glucomannan powder and reduce to ½ tsp. You can omit it completely if you don’t mind the sauce being thin. 

Recipe notes and tips: 

 

• Searing your meat can help the spices soak in, but if you’re short on time you can skip that step, just add your oil with everything else. 
• Carrots, onions, and potatoes make excellent add-ins for this recipe because they hold up well to long cooking times, and pressure. 
• This roast is even better the next day. It’s great for sandwiches, tacos, and enchiladas to name a few. 
• I prefer chuck roast, but bottom round, or rump roast work as well.
• This is a gluten-free recipe as written, but be careful to check all of your seasoning for any additives. 
• This recipe is awesome for meal prep. It freezes and reheats super easy! 

 

 

 

Nutrition

Calories: 463kcal | Carbohydrates: 2g | Protein: 45g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 270mg | Potassium: 889mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 13mg | Calcium: 41mg | Iron: 5mg

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