Comfort food is calling your name in the form of this Keto Mississippi Pot Roast recipe! The roast is falling-apart tender, flavorful, and incredibly easy to make.
We have always enjoyed a roast for Sunday dinner, or anytime we are craving something warm and cozy. I have been meaning to share this keto Mississippi pot roast with you forever, and am finally getting the chance.
If you haven’t started using an Instant Pot on a regular basis yet, this recipe may just get you hooked. My pressure cooker has been the front runner in kitchen devices for a while now, and it’s because it cooks meat and other foods so quickly. Food that would typically take all day to cook can be made in an hour or two.
Try my easy recipe for Instant Pot Keto Pot Roast next!
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Ingredients
- Beef Chuck Roast – To get the roast to fall apart when you touch it, you really need to use chuck roast or rump roast.
- Olive Oil – The best way to lock in all the moisture in the roast is to sear each side of it. It also enhances the flavor a ton too.
- Seasonings – You will need to use a combination of salt, black pepper, dried minced onion, onion powder, dried minced garlic, garlic powder, beef bouillon powder, parsley, and dill weed.
- Salted Butter – The butter will melt into the butter to give you the best Mississippi roast ever.
- Pepperoncini Peppers – It’s amazing how such a mild pepper can add so much flavor to a roast.
How To Make Mississippi Pot Roast
Just a few steps and you will be ready to feed a hungry crowd of people this comforting meal. I’m sure it will become one of a favorite keto recipe!
Step One: Begin by turning on your instant pot to the saute setting and adding the oil to the pot. Then once the oil is hot, add in the roast and add salt and pepper. Sear each side of the roast for 3 minutes until it’s browned.
Step Two: After searing both sides of the chuck roast, add the other seasonings, stick of butter, and pepperoncini peppers on top of the roast. Add the lid and make sure it’s sealed.
Step Three: Cook on manual high heat for 60 minutes. After it’s done cooking, do a natural release. It should be fork tender and shred easily at this point. Shred the roast and throw out any pieces of fat. Serve with mashed cauliflower, and enjoy!
Top Tip💡
Sear the meat well. This step is so easy when using an Instant Pot with a saute option and will give the Mississippi roast recipe so much flavor.
Substitutions
Make a whole new dinner option with an easy swap or two.
- Ranch Seasoning Packet – The original recipe will call for a packet of ranch seasoning mix plus au jus gravy mix. I prefer to use a homemade seasoning blend made from simple ingredients because many ranch packets have additives but you can sub one in if you like.
- Pork – Swap out the beef for pork. I suggest using a fatty cut instead of a lean cut.
Variations
Here are some other variations on this recipe you can try:
- Slow cooker – If you don’t have an Instant Pot or another pressure cooker you can make this in a crockpot. Just cook in the crock pot on high for 4-5 hours. If the meat does not shred easily at that point just cook it a little longer.
- Kid friendly – Leave out the peppers for a milder flavor the whole family will love.
See this Keto Pulled Pork on my website for another great meal!
Equipment
The main thing you need for this recipe is a pressure cooker. I use my Instant Pot all the time and if you don’t own one yet I would recommend looking into it. Check out all the Instant Pot varieties to find one to suit your family.
See the variations section for how to make a slow cooker mississippi pot roast.
Storage
After the shredded keto pot roast has cooled, place it in an airtight container. Make sure the lid fits snug, and it will last in the fridge for 3-4 days. We will make this often to have a quick lunch on hand. So, if you are into meal prepping, consider adding this to your list. Really this roast will go with almost anything, so try out any of your favorites with it.
Common Questions
It is a beef roast cooked with butter, pepperoncini peppers, and seasonings, normally a packet of ranch dressing mix and a packet of beef gravy mix. Both of those mixes are normally full of additives like cornstarch or maltodextrin. That I why I wanted to make a low carb keto diet version for you using all real, healthy ingredients. The seasonings in this is basically a homemade ranch seasoning plus some beef bouillon.
Because the roast is so tender, it’s easy enough to shred with a couple of forks. They also make meat shredders that you can use to tear the meat apart. Another super easy way to shred any kind of meat is by putting it in your stand mixer with the paddle attachment. It shreds the meat quickly, so don’t turn it on for too long.
We typically love to eat our roast with keto cauliflower mash. It’s similar to potatoes, and it goes so well with the meat.
You can also serve it with keto green beans, cauliflower rice, or any other veggie you enjoy. Include a nice big garden salad and some keto breadsticks, and you have an incredible meal for any occasion.
Looking for other recipes like this? Try these:
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Keto Mississippi Pot Roast
Comfort food is calling your name in the form of this Keto Mississippi Pot Roast! The roast is fall-apart tender, flavorful, & easy to make.
Ingredients
- 3 lb chuck roast
- 2 tablespoon olive oil
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon EACH dried minced onion, onion powder, dried minced garlic, garlic powder, beef bouillon powder, parsley, & dill weed
- ½ cup salted butter
- 8 pepperoncini peppers
Instructions
-
Heat Instant Pot on saute setting. Add the oil to the pressure cooker. When the oil is hot add the roast and sprinkle with the salt and pepper. Sear for 3 minutes until browned.
-
Carefully flip the meat over and sear the other side. Sprinkle with the seasonings, top with the butter and peppers.
-
Close the lid and set the vent to sealing. Cook on manual high heat for 1 hour. Let the pressure release naturally. If the meat does not shred easily at this point you can cook the meat for another 30 minutes.
-
Shred the meat and discard any pieces of fat. Serve with mashed cauliflower.
Notes
Substitutions: I highly recommend a chuck roast, but if you can’t come up with one, consider using a rump roast because it will be tender like the chuck roast.
To Reheat: warm in the oven at 325 degrees for 10-15 minutes. I recommend adding a couple of tablespoons of beef broth to add some moisture. Additionally, you can reheat in the microwave. Be sure to cover with a paper towel and heat until it’s hot.
To Freeze: store the Mississippi roast in freezer bags or another sealed container. It will stay fresh in the freezer for a couple of months. Thaw in the fridge overnight and reheat in the oven or microwave.
Nutrition
Calories: 442Carbohydrates: 2gProtein: 33gFat: 35gSaturated Fat: 16gCholesterol: 148mgSodium: 822mgPotassium: 590mgFiber: 1gSugar: 1gVitamin A: 430IUVitamin C: 9mgCalcium: 34mgIron: 4mg
Originally Published January 13, 2021. Revised and Republished August 13, 2024.