This Keto Mississippi Pot Roast is a family friendly low carb dinner that is super easy to make and so delicious that you’ll want to keep it on repeat! If you use my dairy free ranch seasoning it is Whole30 and Squeaky Clean Keto compliant too!
Welcome to the IBIH kitchen, where we’re diving into the delectable world of Mississippi Pot Roast. This flavorful dish has gained immense popularity, and for good reason! Already pretty low carb, I was able to further reduce the starch and sugars to produce this keto Mississippi Pot Roast recipe that is, in my opinion, even better than the original!
Table of Contents
- Interesting Facts about Mississippi Pot Roast
- Health Benefits of Beef
- How to Make it
- What to Serve it With
- Storage and Reheating
Thanks to its high protein content, this tasty beef pot roast keeps you feeling satisfied and helps preserve lean muscle mass. And because it’s naturally low in carbs, this Keto Mississippi Pot Roast recipe takes up only a small part of your carb budget for the day.
Another reason to love this Mississippi pot roast recipe is because it is a crowd-pleaser, adored by both kids and adults alike. No more cooking separate meals for you and any non-keto guests and family members!
Finally, this keto Mississippi pot roast is a one-pot wonder, making meal preparation and cleanup a breeze. I don’t know about you, but that alone puts it at the top of my list to keep in the rotation.
Interesting Facts about Mississippi Pot Roast
1. Originating in the Magnolia State, Mississippi pot roast is a fusion of flavors that combines tender beef, tangy pepperoncini, savory beef broth, and the beloved Ranch seasoning.
2. The recipe gained widespread attention when it was shared by a Mississippi woman in a church cookbook, quickly becoming a viral sensation.
3. The beauty of the Mississippi Pot Roast lies in its simplicity – just a few ingredients simmered together to create a melt-in-your-mouth delight.
Health Benefits of Beef
While beef, and red meat in general, often gets a bad rap in many so called “healthy” circles, it’s actually quite nutrient dense and very good for you.
- Rich in high-quality protein, beef helps build and repair tissues, supporting muscle growth and maintenance.
- It’s an excellent source of essential vitamins and minerals, including iron, zinc, and vitamin B12, which are vital for energy production and overall well-being.
- Beef is packed with heart-healthy omega-3 fatty acids and contains conjugated linoleic acid (CLA), known for its potential anti-inflammatory properties. Grass fed beef is said to have this in higher concentrations – but all beef is a good source.
How to Make it
You can make this keto Mississippi Pot Roast using several methods. I prefer using a Dutch Oven if I’ve got all afternoon or an Instant Pot if I’m pressed for time, but some people like using a crock pot.
My problem with the crock pot is that you are basically just boiling the meat, and you are missing out on the extra flavor that you get from searing it on the stovetop or in the Instant Pot using the sear feature. But I’ll put the cooking times and instructions for all of the options mentioned here in the recipe card below.
This low carb Mississippi Pot Roast is an easy recipe with only a few steps needed to execute it perfectly every time.
First you’re going to season and sear the beef chuck roast in butter, over medium high heat to get that nice caramelization on it.
Then you’re going to add the rest of your ingredients into the pot and cook it for another few minutes uncovered.
Finally you’re going to cover it and braise it (in the oven, crockpot, or on the stove) or pressure cook it (in the Instant Pot or Pressure Cooker) until tender and falling apart.
Once it’s fork tender, you simply shred the meat and serve with your favorite keto side dishes! Bon Appetit!
What to Serve it With
Here are some tasty keto side dish options to complement this keto Mississippi Pot Roast.
Dairy Free Garlic & Chive Cauliflower Puree
Cauliflower Mac and Cheese – NYT Cooking
Storage and Reheating
To make the most of your low carb Mississippi Pot Roast leftovers, follow these simple steps:
- Allow the pot roast to cool before transferring it to an airtight container.
- Refrigerate for up to 3-4 days or freeze for longer storage.
- Reheat gently on the stovetop or in the oven to maintain the flavor and tenderness of the meat.
Rich in flavor, high in protein, and low in carbs, this keto Mississippi Pot Roast is an absolute winner for family dinners.
PrintKeto Mississippi Pot Roast
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Diabetic
Description
This Keto Mississippi Pot Roast is a tasty family friendly low carb dinner that is so easy to make! Use dairy free ranch for Whole30 & SCKC.
Ingredients
- 1 beef chuck roast – about 3 pounds
- salt and pepper to sear
- 3 tablespoons butter
- 3 tablespoons ranch seasoning or dairy free ranch seasoning
- 1 teaspoon *organic* Roasted Beef Base by Better than Bouillon
- 6–8 pepperoncini peppers
- 1/4 cup pepperoncini juice
- 1/4 cup water
Instructions
- Sprinkle the roast with salt and pepper on all sides.
- Heat a heavy pot or dutch oven over medium high heat.
- Add the butter to the pot.
- Once the butter is completely melted and sizzling, add the meat to the pot and sear for 2-3 minutes per side until browned.
- Add the remaining ingredients and stir.
- Cover the pot with a tight fitting lid and simmer on medium-low heat for 4 hours, or place in the oven at 350 degrees and cook for 4 hours, checking on it hourly. If the mixture appears dry during the cooking process, add 1/3 cup of water if necessary.
- Once the roast is fork tender, remove from the heat and shred the meat into bite sized pieces – discarding any fat or gristle.
- Add the meat back to the pan gravy and serve hot.
Notes
CROCK POT: Add all ingredients to the pot and cook on Low for 8-10 hours, or High for 6 – 7 hours.
INSTANT POT: Sear the meat using the sear feature, then add the rest of the ingredients PLUS AN EXTRA 1/2 CUP OF WATER and cover the pot, locking the lid in place. Pressure cook it on high for 45 minutes, then use the natural release feature which will take about 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Keto Dinner Recipes
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup meat and gravy
- Calories: 394
- Fat: 26g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
Janet Mundy says
This is a real winner!!! This is now the only way I cook pot roast for my family. So simple and always tasty. I make in the crockpot.
Mellissa Sevigny says
Thanks Janet, so happy to hear it!
Lynn l says
Live the simplistic method and the results are awesome
Ms Wendy Large says
Love this recipe. Extremely versatile and flexible. The best part of this recipe is the leftovers the next day! After the spices have meld together it’s great on toasted rye bread the next day.
Sandy N says
Made this several times. We eat it with small low carb tortillas or with cauliflower mash. So good!
Jen says
One of my favorite go to recipes! Everybody love it!
Kristi says
One of my favorite things about your recipes is that you take great recipes and make them Keto-friendly. I can’t wait to try this! Thank you!
Pat S. says
Delicious!! So flavorable!!
TERI WOLFORD says
All time fav for us!!
Lisa Ellis says
Love this recipe for my go to roast beef dish!
DJ says
Love this recipe. I make it often.
Cynthia says
Great recipe to make. Everyone loved it.
Julie says
Always a hit and super easy to put together! Great for busy school/work days
Cathy Jean Smith says
Mississippi Roast is my favorite!!! I add carrots and radishes, along with a few potatoes for the hubs!
Thomas Batanglo says
Cold in New England tonight. This would really hit the spot.
Darlene Staples says
My husband loves this!!! I make it a couple of times a month. Nice and easy recipe!
Kari says
I can’t wait to try the Mississippi pot roast. It’s new to me and I love trying new recipes. Especially ones that look like they will be very tasty and filling.
Heather G says
My family loves this pot roast! It is so very good!
Val says
Absolutely one of my favorite go to’s, especially with the dairy-free ranch seasoning option.
A great recipe for busy morning since you can dump in the slow cooker and go, or for a regular night in the instant pot.
Carolyn says
We love this recipe and it is so easy! We make it a lot and never get tired of it.
Rene H says
Easy recipe with delicious results. One of my favorite recipes of yours. Thanks.
Clem says
This sounds flavorful
karyn Harding says
I love this recipe! its basically a dump and go slow-cooker recipe and it tastes like it was a lot of work. I always make enough for several meals, but sometimes we eat almost all of it the 1st night. Its that good!
Cindy Merrill says
A man pleasing meal for sure!
Stephanie Hirsch says
Love this roast, its my favorite way to make it.
Thomas Batanglo says
This has to be my favorite of all those recipes shown. Great hardy meal for cold New England winter days.
Miranda Kellum says
This was the best pot roast I have ever had in my life, and my grandma always cooked the best! If I ever make pot roast in the future, this will definitely be the recipe I use! Wondeful flavor, very juicy, just awesome! Thank you so much for sharing!
Thoma Batanglo says
Looks easy to make. Even for me.
Debbie Barker says
This one is TASTY!! My entire family loves this! This is a great and easy-to-follow recipe! Thanks!!! Deb
l p says
thanks for the recipe and all the suggestions as to what to serve with it.
Erin says
Best go-to crockpot meal! Even for non “ketoers”
Stephanie T says
This is a staple in our house! I think the beef base adds a richness that you definitely notice. YUM!
Valerie Bostick says
Wonderfully delicious!
Laura Bradham Frisch says
This is one of my favorite go to recipes in the cold winter months. So easy to throw together, it cooks all day and can be served in so many ways.
C.O. says
Nice recipe. I also add Jalapenos.
Lynn L says
A super simple recipe that hits all the YUM markers!!
Darlene Staples says
This was easy to make and my husband loved it!!!
Sharon H says
Delicious, moist and a family favorite.
Gigi says
OMG, this recipe was so good. I love making pot roast and of course so does the hubby (well, he loves eating it) because he is a pepperoncini fan :) I also make this in my crockpot after searing in pan beforehand, then into the crockpot for cooking.
We are actually going to make it for Thanksgiving next week because it’s just us.
Joanne says
This roast is delicious and so easy to make. Very good for a busy day too.
Marcy Serkin says
I’ve made this pot roast a couple of times. The first time was when I was following the Squeaky Clean plan, but I liked it enough to incorporate it into the regular rotation. Excellent with the Squeaky Clean Cauliflower mash. Easy to make, good flavor, comes out tender. Very nice for a weekend dinner.
Holly Plotts says
Definitely recommend this recipe. Delicious and so easy to make.
Thoma Batanglo says
Great dish for tailgating season.
Raina Pfahler says
Definitely a favorite!!! We always share with friends and family and it always gets rave reviews!!
Cleopatra Pantermakis says
So easy and absolutely delicious!
Laurie Herron says
Easy and delicious!!
Carrie Padron says
I make this at least every 2 weeks. Everyone in the house loves it and it’s customizable for all diets! Thank you!
Karen N says
It’s so good! Even the pickiest eaters in my house love it!
Michele Annunziata says
This recipe is a family favorite! The meat is tender and full of flavor. If you have leftovers, they warm up nicely!
Sandra Marlow says
One of my all-time favorite recipes! Leftovers are even better a day or more later. Lovelovelove this one!
Amy says
My family loves this one. Even my picky son. We make it a couple times a month. Thanks for the recipe!
Wendy says
This is one of my favorite recipes!!!
Thoma Batanglo says
I’m from New England. Wintertime is the best time for a hearty meal like this. The ingredients are healthy. At the same time, they stick to your ribs.
Anita says
I would definitely make this the next time I make a pot roast. Looks delcious
Shawn Morrison says
Such a dioicous stapple in our house. You can’t go wrong with this one :)
Larissa kolas says
So yummy!
Lynn Lilje says
Super simple and ohhhh soooo good
Sarah in CA says
My children attend college in Jackson, Ms. They asked around and no one knows about this pot roast recipe. I passed it on and as expected it was a rousing success. I have made it once and will make it again. Absolutely 5 stars and more.
Donna Patterson says
Haven’t tried this yet (just found it today) but it’s now on my list.
tricia says
One of my favorite dishes. So good and flavorful.
Mary Cronin says
Delicious and super easy! The flavors are so good.
LaDawnia Diaz says
One of my family’s favorites! So moist and flavorful. We make it every single month and live off the leftovers.
Michelle says
I cooked this in the Instant Pot and used boneless short ribs. I added onion and mushrooms, for a little extra flavor, and paired it with your cauli mash. It was perfectly tender and flavorful so much so that it’s going on the regular rotation! Thanks!
Nicole Szymanowski says
I made this at 350 in my Dutch oven. At 2hrs I took it out to check the liquid, still plenty of liquid at the bottom but the meat was burnt, and the peperoncinis were chard. Should it maybe have been cooked at 250 for 4hrs? I normally make pot roast in the instant pot thought I would try something different 🥴 help what did I do wrong
Mellissa Sevigny says
I can’t imagine it burning on the bottom at only 350 – maybe if it was on the bottom rack of the oven, really close to the burner and if your oven wasn’t preheated it may have gotten direct heat while it was trying to get the oven to temperature? I can’t imagine how that could happen, especially with liquid in the pan. Sorry you had a bad experience!
A.D. says
Nice catch, Amanda!
SamanthaG says
This looks amazing, can’t wait to try it!
Mellissa Sevigny says
You are going to love it!
iloveketo says
My family loves Mississippi Pot Roast but I always cringe at the unhealthy ingredients – thanks for posting this yummy looking and guilt free alternative!!!!
Mellissa Sevigny says
Thank you – I hope they love this version as much as the original!
Mellissa Sevigny says
Thanks for your impassioned feedback. I have edited the ingredients in the recipe card to show that I used the *organic* beef base (as shown in my ingredient photo) which does not include milk, soy, or corn syrup. Also, yeast extract IS NOT the same as MSG – it is used as a flavor enhancer like MSG, but it is not the same thing. Finally, it is one teaspoon in the entire recipe, so even though it contains coloring or starch, it is a tiny amount, and it’s a much healthier option than the au jus packets used in traditional Mississippi pot roast. I will leave your review up long enough for you to read this, and then I will remove it because I don’t believe it’s fair for you to 2 star a recipe you haven’t tried because you don’t feel the ingredients meet your personal health goals.
Kathleen T says
I love your recipes Melissa! And you always keep the ingredients healthy. Thanks for another outstanding meal, I appreciate all the information and recipes which I have gotten from your website in the last year. Keen ‘‘em coming!
Mellissa Sevigny says
Thanks Kathleen I appreciate it!
Erica B says
Did you know MSG is a naturally occurring substance? It’s in parmesan cheese, soy sauce, tomatoes, mushrooms, walnuts, and a ton of other foods. It makes them taste savory and flavorful. My bottle of MSG is extracted from seaweed. Do you know why fancy soup recipes tell you to toss a parmesan rind into the pot while it simmers? Because it adds natural MSG to enhance the flavor. Just because some people might be sensitive to MSG doesn’t mean it’s evil.
Connie Bush says
I would think a can of beef broth would be healthier.
Mellissa Sevigny says
I probably wouldn’t use an entire can so as not to dilute the other flavors too much, but you could definitely use beef broth if you prefer. Also being aware that companies use the term “beef stock” in their ingredients which basically means using a concentrated beef base like I call for here, with water added to it.