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: this recipe has 8 servings. There is 1 NET carb per serving.Substitutions: I highly recommend a chuck roast, but if you can’t come up with one, consider using a rump roast because it will be tender like the chuck roast. To Reheat: warm in the oven at 325 degrees for 10-15 minutes. I recommend adding a couple of tablespoons of beef broth to add some moisture. Additionally, you can reheat in the microwave. Be sure to cover with a paper towel and heat until it’s hot. To Freeze: store the Mississippi roast in freezer bags or another sealed container. It will stay fresh in the freezer for a couple of months. Thaw in the fridge overnight and reheat in the oven or microwave.