Keto Mississippi Pot Roast
Comfort food is calling your name with this Keto Mississippi Pot Roast! The beef is fall-apart tender, loaded with flavor, and incredibly easy to make in the Instant Pot.
We’ve always enjoyed a roast for Sunday dinner or anytime we’re craving something warm and cozy. This Keto Mississippi Pot Roast recipe has all the buttery, savory flavor of the classic Mississippi roast recipe without relying on packets of ranch seasoning and gravy mix.
It’s an easy keto recipe for family dinners, meal prep, or whenever you’re craving comfort food.
I love making pot roast in the Instant Pot because it turns a tough cut of beef into tender, shreddable meat much faster than traditional cooking methods. Most of the cooking time is hands-off, too, making this an easy dinner when you’re craving comfort food.
Try my easy Instant Pot Keto Pot Roast next!
Ingredients
- Beef Chuck Roast – Chuck roast is my favorite cut for this recipe because the fat and connective tissue break down during cooking, giving you tender beef that shreds easily. A rump roast can also work, although it is leaner.
- Olive Oil – Used to sear the roast before pressure cooking. Browning the beef adds a lot of flavor to the finished dish.
- Seasonings – Salt, black pepper, dried minced onion, onion powder, dried minced garlic, garlic powder, beef bouillon powder, parsley, and dill give this pot roast plenty of savory flavor without packaged seasoning mixes.
- Salted Butter – You’ll use a stick of butter, which melts into the beef and cooking juices for the rich flavor Mississippi pot roast is known for.
- Pepperoncini Peppers – Add the signature tangy flavor without making the roast particularly spicy. You can buy a jar of pepperoncinis and use the whole peppers for this recipe.
See quantities in the recipe card.
How to Make Keto Mississippi Pot Roast
Just a few simple steps and you’ll have a warm, comforting dinner ready for the whole family.
Step One: Turn the Instant Pot to the sauté setting and add the olive oil. Once the oil is hot, season the chuck roast with salt and pepper. Sear for about 3 minutes per side, or until nicely browned.
Step Two: Add the remaining seasonings, butter, and pepperoncini peppers on top of the roast. Secure the lid and make sure the valve is set to sealing.
Step Three: Pressure cook on high for 60 minutes. When the cooking time is finished, allow the pressure to release naturally.
Step Four: Check the roast. It should be fork-tender and shred easily. Shred the beef with two forks, discarding any large pieces of fat, then mix it with some of the flavorful cooking juices before serving.
Top Tip💡
Don’t skip the sear. Browning the chuck roast before pressure cooking creates a flavorful crust and adds even more savory flavor to the finished pot roast.
If the roast doesn’t shred easily after pressure cooking, it usually needs more cooking time, not less. Tough chuck roast hasn’t necessarily been overcooked—it may simply need additional time for the connective tissue to soften.
Substitutions
- Ranch Seasoning Mix – The original recipe for Mississippi pot roast typically uses a packet of ranch seasoning mix along with au jus gravy mix. I use a homemade blend of herbs and spices (which make up my Ranch Dip Mix) and beef bouillon instead. You can use the packets if you prefer, but check the labels if you’re following a keto or gluten-free diet.
- Pork – You can make a similar recipe with pork shoulder or pork butt. Choose a well-marbled cut that will become tender during pressure cooking.
Variations
- Extra Pepperoncini – Add a few more peppers or a splash of pepperoncini juice if you like a stronger tangy flavor.
- Milder – Reduce the pepperoncini if your family prefers a milder flavor. I wouldn’t say you need to leave them out to make the dish kid-friendly since pepperoncini are generally quite mild.
- Kid friendly – Leave out the peppers for a milder flavor the whole family will love.
See this Keto Pulled Pork for another great meal!
Equipment
You’ll need an electric pressure cooker for the main recipe. I use an Instant Pot because the sauté function lets me brown the beef and pressure cook it in the same pot, which means fewer dishes to wash.
If you don’t have a pressure cooker, see the slow cooker and crockpot variation below.
Storage
Let the leftover pot roast cool, then transfer the beef and some of its cooking juices to an airtight container. Store it in the refrigerator for up to 3–4 days.
This is a great recipe for meal prep because the leftovers reheat well. Warm individual portions in the microwave or reheat the beef gently on the stovetop until hot.
You can also freeze the cooked pot roast for up to 3 months. Freeze it with some of the cooking juices to help keep the beef moist after thawing and reheating.
Common Questions
Mississippi pot roast is a beef roast typically cooked with butter, pepperoncini peppers, ranch seasoning, and au jus or gravy mix.
For this keto version, I make my own seasoning blend with herbs, spices, and beef bouillon instead of relying on the traditional seasoning packets. You still get that rich, tangy Mississippi pot roast flavor while having more control over the ingredients and carbs.
Chuck roast is my first choice. It has plenty of marbling and connective tissue, which soften during the long cooking process and give you moist, tender beef that shreds easily.
Yes! Add the chuck roast to the Crock Pot, then add the seasonings, butter, and pepperoncini. Cook on low for 8–10 hours or high for 4–5 hours, until the beef is fork-tender and shreds easily.
Shred the beef and mix it with the cooking juices before serving. If the roast is still tough, continue cooking it until it pulls apart easily with a fork.
When the roast is properly cooked, you should be able to pull it apart easily with two forks. Remove and discard any large pieces of fat as you shred the meat.
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.
If your chuck roast is still tough and doesn’t shred easily, it probably needs more cooking time. Put the lid back on the Instant Pot and pressure cook it a little longer, then allow the pressure to release before checking it again.
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Keto Mississippi Pot Roast
Equipment
Ingredients
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
Nutrition
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Originally Published January 13, 2021. Revised and Republished September 17, 2026.
Bouillon is not gluten free and never adding a cube of butter to a pot roast. Mafbe GF beef broth?
There are some bouillons that are gluten-free, you just need to read the ingredients. Mississippi pot roast is traditionally made with butter. If you were going to omit the butter I guess you could replace that with beef broth. Otherwise, adding broth may make this too liquidy. You can just omit the bouillon if you prefer.
I just made this tonight for dinner in my 3qt IP (I am a widow and live alone, so did 1/2 the recipe), and I love it! I did sub the dry Rhonda’s Ranch seasoning mix for the individual seasonings. I love this recipe, and it is going into my frequent rotation. Thank you!
i really love simple recipes that I can make in the crock pot and this loosks so flavorful and great for leftovers. I really appreciate the recipe.
I have never heard of Mississippi pot roast till you’re post and I’m glad I gave it try!! My whole family loves it!! I make it twice a month and I double the recipe because we use the left overs for burritos or homemade French dips (I make homemade sourdough and enjoy it as a trim healthy mamma XO) there is no need to even make a gravy. I add a little glucci and use the sauce from the pot if my husband wants gravy for it. This is hands down one of the BEST main dish recipes I’ve ever made!
I’m from MS and never heard of this. I want to cook this in a Dutch oven on the stove-top. Any tips on that and how long? Thanks!
I’m not sure that will work. You can seat the meat in a Dutch oven and then transfer the Dutch oven to the oven.
This is the BEST roast I’ve ever cooked. My family LOVED it !!!
That was delicious! My family loved it!
Another great instant pot recipe! I love the way the meat softens and comes apart so easily. I couldn’t help coming back for more!
My husband of 34 years said this is the BEST pot roast I have ever made! I will make this again and again. I am not a huge meat eater and usually get by with a little tiny serving of meat, but I had three servings of this roast. I loved it. I used the crockpot on high for 6 hours and replaced the pepperoncini’s with a small can of mild green chilies. I did not know what pepperoncini’s were at the time that I was grocery shopping.:) Thank you Taryn.
Do you need to add any water to the instant pot?
Nope! The juice from the meat plus the melted butter is plenty.
Sounds delicious! If I don’t have an instant pot could I cook this in the oven or the slow cooker?
Yes, I mention slow cooker instructions in the blog post. 6 hours on high.