I am so happy to share this Mississippi Pot Roast recipe. It’s one of my family’s favorite pot roasts and works beautifully as a make-ahead meal. I use either the Instant Pot on slow cook or my Crock Pot, and it’s always a hit with everyone.
This post may contain affiliate links. I do earn a small commission from qualifying purchases; however your price never changes.
This post may contain affiliate links. I do earn a small commission from qualifying purchases; however your price never changes.How I Make Mississippi Pot Roast Trim & Healthy
I traditionally made Mississippi Pot Roast in my Crock Pot but recently tested it using the slow cook function on my 6 qt Instant Pot Duo. I wanted to keep the dish compatible with my Trim Healthy Mama lifestyle, so I replaced store-bought seasoning packets with a homemade ranch seasoning blend and adjusted a few other ingredients to keep this recipe low carb and flavorful.
The original au jus packet often includes ingredients I avoid, so I substituted it with a bit of brewed coffee and water to add depth without relying on packaged mixes.
Potato Replacements
On my low-carb journey I swapped potatoes for non-starchy vegetables like radishes, kohlrabi, and turnips. For this recipe I used turnips because my family prefers them, but radishes or kohlrabi work well too. Cut all vegetables into similar-sized pieces so they cook evenly—about 1-inch cubes is ideal. I included a few carrots for natural sweetness; a small amount of carrots is fine even on a low-carb plan.
Choosing the Right Cut of Beef
Different cuts perform differently depending on whether you pressure cook or slow cook. Rump roast (also called bottom round) benefits from low-and-slow cooking to become tender, so I used the Instant Pot’s slow cook function rather than pressure. Cuts like chuck or sirloin can handle pressure better, but for rump roast I recommend slow cooking to avoid toughness.
Tip: Remember “low and slow” for rump roast.
Why I Prefer a Ceramic-Coated Liner for Slow Cook Mode
I use a ceramic-coated liner in my Instant Pot when slow cooking. It’s lighter than the stainless steel insert and distributes heat more evenly, making the Instant Pot behave more like a traditional slow cooker. The nonstick surface also helps when searing and makes cleanup easier.
Dessert Ideas for Sunday Dinner
A rich dessert pairs nicely with this roast—consider a low-carb chocolate cheesecake or a chocolate raspberry pavlova for a special finish.
Are you a pinning Mama? Connect on social media to see more recipes and updates.
Mississippi Pot Roast Recipe
- Seasoning Mixture
- 2 tablespoons dried parsley
- 1 tablespoon dried chives
- 2 teaspoons garlic powder
- 1 teaspoon mineral salt
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried dill
- For the Roast
- 2 1/2 pounds rump roast, trimmed
- 3 cups turnips, cut into 1″ cubes
- 1 cup carrots, cut into 1″ pieces
- 1 cup onion, quartered
- 5 whole pepperoncini peppers
- 1 cup brewed coffee
- 1 cup water
- 1/4 cup unsalted butter
- In a small bowl, mix the seasoning ingredients together and set aside.
- Trim the rump roast. Peel and cube turnips, carrots, and onion into 1-inch pieces.
- Place the liner into the Instant Pot. Use the Sauté function to sear all sides of the roast, then cancel. Move the roast to one side, add the turnips, carrots, and onion, and place the roast on top of the vegetables.
- Pour the brewed coffee and water into the liner. Sprinkle the seasoning mixture over the roast, add the pepperoncini, and place the butter on top of the roast.
- Cover with the lid and select Slow Cook. Set the function to the “More” (high) slow-cook setting by pressing Adjust twice, and set the time for 8 hours 30 minutes.
- Place the turnips, onions, and carrots in the crock pot. Add the roast, brewed coffee, and water.
- Pour the seasoning mixture over the roast, add the pepperoncini peppers, and top with butter.
- Cover and cook on low for 6–8 hours or on high for 4–6 hours, until the roast is tender.