This cleaned up version of Mississippi roast is low-carb, paleo, and whole30 but not lacking the flavor that made this recipe popular in the first place.
Updated 2019 with Instant Pot instructions
The famous Mississippi roast. I believe the origins of this recipe are unknown. I remember my Mom making it when I was a kid so it’s been around for decades. When I first started slow cooking, I made the traditional Mississippi roast once. You know, the recipe that calls for pepperoncini peppers, an entire stick of butter, and not one but two store-bought packets: one dry ranch dressing mix and one dry au jus gravy mix. I’m not going to lie, it was delicious. I can’t deny that. But it was also hands down the unhealthiest slow cooker recipe I have ever made. I never made it again. I try not to preach but…an entire stick of butter? And don’t get me started on the dry packet mixes. They’re full of sodium and unprocessed crap you can’t pronounce.
Cleaned Up Version
I tried to clean up this slow cooker/electric pressure cooker (Instant Pot) recipe as much as I could. I replaced the butter with ghee for it to be paleo and whole30 compliant. The ghee amount is a bit of a range being listed as 2-4 tbsp. I want to leave it up to you. I personally like mine a little less on the buttery side so I use 3 tbsp that I dollop across the top of the roast. Instead of using a store-bought ranch packet, I used my homemade mix. I couldn’t think of a homemade au jus gravy mix that I could make to be compliant, so I substituted my homemade onion mix instead. Having had it both ways, I don’t think you will miss the au jus. Below are the homemade dry mixes. There are tons of different variations of these mixes out there. If you don’t like one of these, I suggest you look for another one on Pinterest. I do not use dry buttermilk in my homemade dry ranch mix because…I can never find it. It’s also not compliant.
Homemade Dry Ranch Mix
2 tbsp dried, chopped onions
1 tbsp parsley
1 tbsp chives
1 tbsp dill weed
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
Homemade Dry Onion Soup Mix
1/4 cup dried, chopped onions
1 tbsp parsley
2 tbsp onion powder
1/2 tsp pepper
1 tsp turmeric
1 tsp salt
1 tsp garlic powder
Slow Cooker vs Instant Pot
You make this recipe slightly different depending on if you’re using the slow cooker or pressure cooker. Let’s start with the slow cooker. I have the fancy slow cooker that allows you to sear the meat directly in the base. Searing the meat beforehand is always optional when slow cooking (don’t ever let anyone tell you otherwise) but it’s recommended. If you don’t have time to do this beforehand, don’t worry about it. With the slow cooker, I did not add any liquid. You read that correctly, no liquid was used with the slow cooker. The liquid you see in the after picture is the natural juices released from the meat. I understand this concept might make people uncomfortable so it’s that’s the case, you can add beef broth if you want. I suggest no more than 1 cup. If you’re using the Instant Pot, you will need to use at least 1 cup of beef broth in order for it to pressurize.
After your roast is done, you’ll have a nice broth with make a gravy with. I rarely take the time to do this (pure laziness) but it’s simple using both the slow cooker or Instant Pot. If you know you are going to make gravy, I suggest you add 1 cup of beef broth to the slow cooker with the roast (rather than no liquid) and 2 cups to the Instant Pot (rather than 1 cup). After you remove the beef roast to shred it, this is the time to make the gravy. Pour an arrowroot/water slurry into the slow cooker or pressure cooker and continue to cook on high (slow cooker) or saute (pressure cooker) until the gravy has thickened. It’s that simple. I like to use 2 tbsp arrowroot flour/starch with 1/4 cup of water but that’s just me. If you want a thicker gravy, use more. Just stick to the 2:1 ratio. Of course if you have a different thickening agent you like to use, by all means use it.
For my roast, I used a chuck roast but any roast will work here whether it be chuck, round, or rump. If you’re looking for a whole30 compliant, Divina has an all-natural sliced pepperoncini product that you can use. Add 1/2 cup of the pepperoncini pepper juice to the roast before you cook it for extra flavor.
Instant Pot Mississippi Roast VIDEO:
- 3–4 lb. beef roast
- 2 tbsp homemade dry onion mix (see blog post)
- 2 tbsp homemade dry ranch mix (see blog post)
- 8–10 pepperoncini peppers
- 2–4 tbsp ghee
- 2 tbsp oil (for IP)
- 1–2 cups low-sodium beef broth (for IP)
- 1/2 cup pepperoncini pepper juice (optional)
Optional step – Heat a large skillet over medium-high heat. Once hot, add oil and then the beef roast. Sear the beef until browned on all sides.
- Place roast in the bottom of the slow cooker.
- Sprinkle homemade dry mixes on top. Add pepperoncini and ghee on top of dry mix. Pour pepperoncini juice on top if using.
- Cook HIGH 4-5 hours or LOW 8-9.
- Remove beef from slow cooker. Shred the meat and place back into the slow cooker until ready to serve.
- Turn the Instant Pot to saute. Once hot, add the oil and the beef. Cook 3-5 minutes on each side or until beef is browned. You may need to cut the roast and do this in batches to make the meat fit.
- Remove beef from the Instant Pot. Pour in beef broth and deglaze the bottom of the pressure cooker by scraping the bits off with a wooden spoon.
- Stir in the homemade ranch and onion mix. Add the beef. Add ghee and pepperoncini (and juice if using) on top of beef.
- Close lid and seal valve. Set high pressure and cook 60 minutes. Natural release for 15 minutes then quick release remaining pressure.
- Remove beef from pressure cooker. Shred the meat and place back into the pressure cooker until ready to serve.
This great served with mashed cauliflower or slow cooker mashed sweet potatoes and a vegetable or salad.
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