Discover the ultimate comfort food with this Instant Pot Mississippi Pot Roast Recipe, a low-carb and keto-friendly dish that’s bursting with flavor! This recipe yields a fork-tender roast that practically cooks itself, making it an effortless option for busy weeknights or family gatherings. Infused with delicious spices and the unique tang of Mississippi-style seasoning, this pot roast is perfect for shredding and serving on keto bread for a satisfying lunch or dinner. Enjoy a hearty meal that keeps you on track with your low-carb lifestyle!

If you are anything like me you may be wondering "What in the heck is Mississippi Pot Roast?". So let me first answer that question.

The original recipe for what is now known as Mississippi Pot Roast hit the internet in the early 2000s when Robin Chapman of Ripley, Mississippi began tinkering with her Aunt's pot roast recipe. Using 5 rather unexpected ingredients: one packet of ranch seasoning, one packet of au jus gravy mix, jarred pepperoncini, a full stick of butter, and a chuck roast.

When I first got my Instant Pot I went searching for easy recipes to get me started and ran across several variations between the web and Pinterest and, since we love beef in all forms in our house (Instant Pot Mexican Shredded Beef, Rib Roast with Garlic Herb Butter, Easy Low Carb Beef Enchiladas, Ultimate Keto Instant Pot Beef Stew), plus spice, I have to admit I was intrigued.

Traditionally you would use chuck roast for a Mississippi Pot Roast, but you can go for one of the tougher cuts of meat in the case. Cuts packaged as "shoulder steak", “7-bone chuck roast” or “cross rib chuck roast” are also great choices. Robin’s recipe also works well with sirloin tip and rump roast.

I love working with chuck roast in my Instant Pot. In fact, whenever I see a sale on chuck roasts I tend to go a little crazy. I have been known to grab a few, then get home and wish I had grabbed more, so I will text the Mr. and have him swing by the store on his way

I am a pain but he loves me ?

You can tinker with the original recipe just like I did to dial it into your taste. We love pepperoncini so I added quite a few, and have even added more than this recipe version.

I have used Hidden Valley Ranch powder, as well as a homemade ranch mix. It just depends on what I have on hand.

I don't bother to separate the fat from the broth when I make the gravy. Being keto I say "bring on the fat" but, if you choose to, I would use this fat separator.

I use xanthan gum to thicken my gravy and make it extra luscious. Xanthan gum can be tricky to work with but, once you get the hang of it, it works like a dream. A little goes a long way. Always start out small, like 1/4 teaspoon, and work your way up or you can end up with a gloppy gravy.

You can also use almond flour or psyllium husk powder.

• Certified Angus Beef ® brand chuck roast
• Redmond's real salt
• Fresh cracked black pepper
• olive oil
• beef bone broth
• pepperoncini peppers
• unsalted butter
• ranch dressing mix
• onion powder
• garlic powder
• xanthan gum

Yes, you can.

Sear the roast in a cast-iron skillet on all sides (as per the recipe below).

Place the roast and the remaining ingredients in the slow cooker, cover, and cook on high for 8 hours.

Remove the meat to a cutting board to shred and strain the liquid from the slow cooker into a medium saucepot. Bring to a simmer and whisk in the xanthan gum. Continue whisking until the liquid begins to thicken.

Return the sauce to the slow cooker.

Shred the meat with these meat shredders and add it to the sauce in the slow cooker. Stir to combine.

We have been known to just eat it by the forkful from the Instant Pot but, when we want to be a bit more classy we chose one of the following.

• Serve it over mashed cauliflower.
• Pile it high next to fried radishes.
• Make juicy sandwiches with keto-friendly bread.