Mississippi Pot Roast is a tender crockpot recipe with 5 simple ingredients! Easy to throw together and a crowd pleasing meal that everyone will love!

Makes 8 servings

If you’re looking for a low carb, high protein meal-this is it! This Mississippi Pot Roast is packed with 35 grams of protein and has 5 carbs per serving!

One of our most popular recipes is our Mississippi Chicken..however now that lean rump roast is zero points on the Weight Watchers points plan..we’ve been switching things up and making this Mississippi Pot Roast. This is a recipe that my entire family loves and enjoys!

What ingredients do I need to make this Mississippi Pot Roast?

• Rump roast or lean pot roast – you might see other recipes call for a chunk roast, which can be used in place of a rump roast. Just keep in mind it’s not zero points on the Weight Watchers Points Plan-and it contains a lot more fat vs a rump roast. I choose to use a rump roast since it’s leaner and zero points. However, because a rump roast doesn’t contain the amount of fat as a chunk roast-it can dry out…therefore adding some beef broth to the slow cooker and/or instant pot is a MUST!
• Dry ranch dressing mix
• Au jus gravy mix
• Whole pepperoncini peppers
• Reduced sodium beef broth– you could use pepperoncini juice if you wanted. I recently switched it to beef broth to help add moister to the rump roast.
• Fresh parsley-chopped. This is optional for garnish.

What can I serve with this with? 

• Mashed Potatoes: I use refrigerated mash potatoes when we are short for time.
• Cauliflower Rice: this is a great low-carb option in comparison to mashed potatoes or traditional rice.
• Buns: we like to use the Great Value or keto buns from Walmart.
• Noodles: the texture of egg noodles compliments this hearty roast.
• Vegetables: steamed or roasted baby carrots or green beans is always a side favorite!

How do I make this Mississippi Pot Roast?

This Mississippi Pot Roast can be made in the Slow Cooker or an Instant Pot. Here is the step by step directions for the Slow Cooker:

Add 1/4 cup beef broth to the bottom of the slow cooker.

Place the roast in a 6 quart crockpot.

Sprinkle the au jus mix and the dry ranch mix over the roast.

Top with pepperoncini peppers and butter and cover.

Cook on low for 8 hours or until roast is fork-tender. Using 2 forks, shred the meat. Remove meat and pepperoncini to a serving bowl.

Spoon juice over the meat before serving.  

Garnish with chopped parsley

Serve over mashed potatoes, cauliflower rice, steamed vegetables, or inside hamburger buns.

Ingredients:

• 3 pound rump roast or pot roast 
• 1 (1 oz.) packet or 2 Tbsp Au Jus gravy mix
• 1 (1 oz.) packet or 2 tbsp dry ranch dressing mix
• 6 whole pepperoncini peppers
• 1/4 cup reduced sodium beef broth
• 2 Tbsp Land O’ Lakes light butter made with canola oil 
• 2 Tbsp fresh parsley chopped (optional)

Slow Cooker Directions:

1. Add 1/4 cup beef broth to the bottom of the slow cooker.
2. Place the roast in a 6 quart crockpot.
3. Sprinkle the au jus mix and the dry ranch mix over the roast. Top with pepperoncini peppers and butter and cover.
4. Cook on low for 8 hours or until roast is fork-tender. Using 2 forks, shred the meat. Remove meat and pepperoncini to a serving bowl. Spoon juice over the meat before serving.
5.  Garnish with chopped parsley. Serve on sandwich rolls or I love it served over mashed potatoes, mashed cauliflower, cauliflower rice, or noodles.
6. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
   

Instant Pot Directions:

1. Add 1/2 cup beef broth ( you will want to add another 1/4 cup if making in the instant pot) to the bottom of the slow cooker the Instant Pot. Put roast in the bottom of Instant Pot.
2. Sprinkle the ranch seasoning mix & gravy mix over the chicken. Add the pepperoncinis and juice. Top with light butter.
3. Turn the steam release knob to the sealing position.
4. Press the Pressure Cook/Manual Button and select 60 minutes.
5. When the cook time is finished, let it sit for a 15 minute Natural Release.
6. Turn to the “Venting” position to Quick Release and to let out the remaining pressure.
7. Using 2 forks, shred the meat. Remove meat and pepperoncini to a serving bowl.  Garnish with chopped parsley.
8. Serve on sandwich rolls or I love it served over mashed potatoes, mashed cauliflower, cauliflower rice, or noodles.

Makes 8 ( 6 oz.) servings 

1 Point® per serving*

*The point value does not include the optional side dishes

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

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