Slow Cooker Mississippi Roast + VIDEO

This slow cooker  Mississippi roast uses a homemade seasoning & ghee for a lightened up spin on a classic recipe. Low-carb, paleo, & Whole30 compatible, this cleaned up version has all the flavor that made the recipe popular in the 1st place. Instructions to make this in the Instant Pot are also included. 

Ingredients For Healthy Mississippi Roast

• Beef Roast: You can use your preferred cut of beef roast! I like to use a chuck roast with this recipe.
• Homemade seasoning: Ditch the store-bought packets! I include a healthy, homemade seasoning blend in the recipe box. 
• Ghee: Ghee is clarified butter and you’ll need to use it if you want this Mississippi roast to be paleo & Whole30 compatible. Butter can be substituted. 
• Beef broth: I like to use low-sodium beef broth.
• Pepperoncini peppers: Sweet Italian chili pepper. Also known as Greek golden pepperoncini peppers.

How To Make Mississippi Roast In The Slow Cooker

Prep The Beef 

In a small bowl, mix together the homemade seasoning mix. Rub the seasoning evenly all over the beef roast on all sides.

Slow Cooker

1. Optional step – Heat oil in a large skillet over medium-high heat. Once hot, add the prepared beef roast and cook a few minutes on both sides until browned.
2. Pour the broth into the slow cooker. Add the prepared beef. Add pepperoncini and ghee on top of the beef. Pour pepperoncini juice on top if using.
3. Cook HIGH 4-5 hours or LOW 8-9.
4. Remove beef from slow cooker. Shred the meat and place back into the slow cooker until ready to serve.

Instant Pot

1. Turn the Instant Pot to sauté. Once hot, add the oil and the prepared beef. Cook 3-5 minutes on each side or until beef is browned. You may need to cut the beef to make the meat fit.
2. 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.
3. Add the beef back to the pot. Add ghee and pepperoncini (and juice if using) on top of beef.
4. Close lid and seal valve. Set high pressure and cook 20 minutes per pound of beef. Natural release for 15 minutes then quick release remaining pressure.
5. Remove beef from pressure cooker. Shred the meat and place back into the pressure cooker until ready to serve.

What Is Mississippi Roast?

The origins of this recipe are unknown. Personally, my Mother made it when I was a kid so it’s been around for at least 4 decades. When I first started using my slow cooker I made the traditional Mississippi roast. Once. I’m referring to the the recipe that calls for pepperoncini peppers, an entire stick of butter, and two store-bought seasoning packets: one dry ranch dressing mix and one dry au jus gravy mix or dry onion mix. I’m not going to lie, it was delicious. But it was also hands down the unhealthiest slow cooker recipe I have ever made. I never made it again. I knew I had to make a cleaner version so here we are.

What Type Of  Beef Roast To Use

I tend to always use a chuck roast for my pot roasts however the great thing about slow cooking is that almost any cut of beef whether it be chuck, rump, round, etc. can be slow cooked to the point where it’s falling apart tender. When choosing a roast keep in mind the size of your slow cooker or Instant Pot. It’s okay if you have to cut your meat into pieces to make it fit. My 6-quart slow cooker or Instant Pot can comfortably hold up to 4 pounds of meat.

A Healthy Mississippi Roast

I tried to make this recipe as healthy as much as I could. I replaced the butter with ghee for it to be paleo and Whole30 compatible. The ghee amount is a bit of a range being listed as 2-4 tbsp. I’ll leave that up to you. Traditionally a Mississippi roast recipe uses a combination of a store-bought dry ranch packet and either a packer of au jus gravy or onion mix. This version of the roast uses my homemade seasoning mix which is a combination of my homemade dry ranch seasoning and my homemade dry onion seasoning.

FAQs & Tips

• Store leftovers in the refrigerator for up to 4 days. 
• If you’re looking for a Whole30 compatible pepperoncini, Divina has an all-natural sliced product. Be sure to check the additives in your pepperoncini before purchasing For a list of acceptable additives, see here.
• Pouring some of the pepperoncini pepper juice on top of the roast before you cook it to add a little kick to it.
• This great served with mashed cauliflower or slow cooker mashed potatoes.
• I used a 6-quart slow cooker or Instant Pot.

Beef Roasts 

• Balsamic Dijon

• Moroccan

• Tex-Mex

• 5-Ingredient Pot Roast

Slow Cooker Mississippi Roast

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This healthy slow cooker  Mississippi roast uses a homemade seasoning & clarified butter to make for a lightened up spin on a classic recipe. Low-carb, paleo, & Whole30 compatible, this cleaned up version has all the flavor that made the recipe popular in the 1st place.

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 5 hours
• Total Time: 5 hours 10 mins
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 3-4 pounds beef roast
• 1/4 cup homemade dry ranch & onion seasoning mix (see below)
• 8-10 pepperoncini peppers
• 2-4 tablespoons ghee
• 1 cup low-sodium beef broth
• 1 tablespoon oil (for Instant Pot)
• 1/4 cup pepperoncini pepper juice (optional)

Homemade Dry Ranch Mix & Dry Onion Soup Mix 4 teaspoons dry onions flakes 2 teaspoons salt 1 1/2 teaspoon onion powder 1 1/2 teaspoon garlic powder 1 teaspoon dried parsley 1/2 teaspoon celery salt (or add more salt) 1/2 teaspoon pepper 1/2 teaspoon turmeric 1/4 teaspoon dried dill 1/4 teaspoon dried chives

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Instructions

Prep The Beef 

In a small bowl, mix together the homemade seasoning mix. Rub the seasoning evenly all over the beef roast on all sides.

Slow Cooker

1. Optional step – Heat oil in a large skillet over medium-high heat. Once hot, add the prepared beef roast and cook a few minutes on both sides until browned.
2. Pour the broth into the slow cooker. Add the prepared beef. Add pepperoncini and ghee on top of the beef. Pour pepperoncini juice on top if using.
3. Cook HIGH 4-5 hours or LOW 8-9.
4. Remove beef from slow cooker. Shred the meat and place back into the slow cooker until ready to serve.

Instant Pot

1. Turn the Instant Pot to sauté. Once hot, add the oil and the prepared beef. Cook 3-5 minutes on each side or until beef is browned. You may need to cut the beef to make the meat fit.
2. 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.
3. Add the beef back to the pot. Add ghee and pepperoncini (and juice if using) on top of beef.
4. Close lid and seal valve. Set high pressure and cook 20 minutes per pound of beef. Natural release for 15 minutes then quick release remaining pressure.
5. Remove beef from pressure cooker. Shred the meat and place back into the pressure cooker until ready to serve.

Nutrition

• Serving Size:
• Calories: 363
• Sugar: 0.3 g
• Sodium: 342.8 mg
• Fat: 17.5 g
• Saturated Fat: 7.2 g
• Carbohydrates: 3.4 g
• Fiber: 0.7 g
• Protein: 45.1 g
• Cholesterol: 149.3 mg

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