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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.  

collage image with text for pinterest

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

mississippi pot roast with pepperoncinis on a white plate

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:

Time needed: 1 hour and 5 minutes

This is an Instant Pot recipe, but you can also make it in the Ninja Foodi, or any other electric pressure cooker you have!

  1. Make your homemade ranch dry mix

    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. Prepare your pot

    Set your Instant Pot to sauté and add olive oil to the bottom. 

  3. Sear and add liquids

    Once your Instant Pot is hot, add your roast and sear (or brown your roast) for a minute on each side on medium-high heat.
    Place the pepperoncini peppers on top of your roast and add the liquid from your pepperoncini peppers, Worcestershire sauce, and beef broth. 

  4. Pressure Cook

    Close and lock the lid and turn the pressure release handle to sealing. Select Pressure Cook (high) and set cook time for 60 minutes

  5. Natural Pressure Release

    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.

  6. Thicken your gravy

    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.

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

a collage of images showing how to make mississippi pot roast in the instant pot

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! 
What cut of meat should I use for a pot roast?

The best choice for making this Mississippi pot roast is a chuck roast. You could also use a beef bottom round roast or a rump roast.

Can you make Mississippi pot roast without butter?

You can certainly make a Mississippi pot roast without butter. I prefer to use olive or coconut oil.

Is this low sodium pot roast?

It is! Because you’re making this with less butter and no prepackaged ingredients, this is a low sodium Mississippi Pot Roast.

mississippi pot roast and mashed potatoes on white plate

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. 
mississippi pot roast plus veggies in a glass meal prep container

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:

vertical image of pot roast with red and white napkin
mississippi pot roast with pepperoncinis on a white plate
4.70 from 36 ratings
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Instant Pot Mississippi Pot Roast

Created by: Becca Ludlum
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Approximate Serving Size: 3/4 cup meat
Servings 6
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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22 Comments

  1. Can’t wait to share this with my mum. :)

  2. Nellie Tracy says:

    I love pot roast! This recipe looks absolutely delicious! Can’t wait to try it.

  3. Is the cut of this meat really fatty? I never knew the amount of calories. What is the portion size to this stated amount of calories?

    1. It shouldn’t be too fatty. The nutrition counts were off a bit–I’ve updated them :)

  4. 4 stars
    Hi! I’ve made this a few times now and love it. However, I just noticed there’s butter and oil listed but I didn’t use them. How should I incorporate those?

    Thanks for sharing!

  5. Molly Koenig says:

    Becca, is the butter or oil used to brown the roast before placing it in the crockpot? It’s listed in ingredients, but not in the printable recipe. Have you ever done it in the Instant Pot? How would you adapt the recipe to do that? <3 mk

    1. Ohh thanks for the tip I’ll fix it! I stick it on the top of the roast in the crockpot. No IP directions yet, but they’re coming soon!

  6. Aimee Shugarman says:

    5 stars
    My favorite way to eat roast now :)

  7. Tayler Ross says:

    5 stars
    We love pot roast at our house, so I can’t wait to try out this recipe! It looks so good!

  8. Do you just buy the pepperoni’s in a jar and use juice from that? And is garlic powder to be used twice? On the printable version it’s listed twice.

    1. Hi Jill! Yes, the juice right from the jar. And thanks for the notice about the garlic powder–I removed one of them!

      1. Was the second garlic powder supposed to be onion powder?

      2. Hi Jill! Did you print the recipe? This typo was fixed about a week ago ;)

  9. 5 stars
    I just made this in my Ninja Foodi (following the Instant Pot directions) and wow. Best pot roast I’ve ever made! I threw in some radishes and swapped the cornstarch for xanthan gum (I’m Keto) this will be going into my regular dinner rotation. Thank you!

  10. You have two different cook times for the roast in a crockpot. You have 2.5-3 hours at the top of the page and 4-5 at the bottom.

    1. Hi Hannah!

      I think you might be looking at the oven directions vs the crockpot. Crockpot is 4-5 on low, 6-8 on high :)

  11. 5 stars
    This was amazing! I used the Instant Pot to cook it and it was sooooo tender and delicious. Both my husband and son raved about it and my son begged for the leftovers, lol. I served with crusty pieces of Italian bread to soak up that delicious broth. 😋👌

  12. Can you use frozen chuck roast in the instaPot?

    1. Many people do! It just takes longer to come to pressure (a lot longer). :)

  13. 5 stars
    This is such an easy and delicious recipe. Winner all the way around.

  14. What’s the serving size on this?

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