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Slow Cooker Mississippi Roast

overhead shot of Mississippi roast on a white bowl
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4.8 from 6 reviews

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.

Ingredients

Units Scale
  • 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

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

Find it online: https://fitslowcookerqueen.com/slow-cooker-mississippi-roast/

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