Instant Pot Mississippi Pot Roast

mississippi pot roast with pepperoncinis on a white plate

4.70 from 36 ratings

Instant Pot Mississippi Pot Roast

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!

Prep Time5

Cook Time1

Total Time1 5

Course: main

Cuisine: American

Keyword: 21 Day Fix, 2B Mindset, healthy, instant pot, low sodium, mississippi pot roast, no butter, Pot Roast

Servings:

Calories: 463kcal

Author: Becca Ludlum

Equipment

Instant Pot 6 qt
Food processor
Sealing Rings

Ingredients

1 tbsp parsley
½ tbsp garlic powder
½ tbsp onion powder
½ tsp 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 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 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 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 2025 Plan Points | 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.

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