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This cleaned up version of Mississippi roast low-carb, paleo, and whole30 but not lacking the flavor that made this recipe popular in the first place. 

Slow Cooker/Instant Pot Mississippi Roast (Low-Carb, Paleo,Whole30)

  • Author: Fit SlowCooker Queen
  • Prep Time: 10 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 mins
  • Yield: 6 servings 1x


  • 34 lb. beef roast
  • 2 tbsp homemade dry onion mix (see blog post)
  • 2 tbsp homemade dry ranch mix (see blog post)
  • 810 pepperoncini peppers
  • 24 tbsp ghee
  • 2 tbsp oil (for IP)
  • 12 cups low-sodium beef broth (for IP)
  • 1/2 cup pepperoncini pepper juice (optional)


Slow Cooker

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.

  1. Place roast in the bottom of the slow cooker.
  2. Sprinkle homemade dry mixes on top. Add pepperoncini and ghee on top of dry mix. 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 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.
  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. Stir in the homemade ranch and onion mix. Add the beef. Add ghee and pepperoncini (and juice if using) on top of beef.
  4. Close lid and seal valve. Set high pressure and cook 60 minutes. 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.