I am so happy to share this Mississippi Pot Roast recipe. It’s one of my family’s favorite pot roast meals.
Using my Instant Pot on the slow cook setting or a traditional crock pot makes this an easy make-ahead dinner that’s always a hit.
This post may contain affiliate links to Amazon or other programs. I earn a small commission from qualifying purchases; your price never changes.
This post may contain affiliate links to Amazon or other programs. I earn a small commission from qualifying purchases; your price never changes.How I Make Mississippi Pot Roast Trim & Healthy
I usually make Mississippi Pot Roast in my Crock Pot, but I wanted to try the slow cook function on my 6‑quart Instant Pot. The result was a tender, flavorful roast with all the ease of slow cooking.
The classic recipe often uses packaged seasoning mixes that don’t fit my Trim Healthy Mama approach, so I developed a homemade ranch-style seasoning blend. For the au jus flavor I replaced the packaged mix with brewed coffee and a bit of water, which adds depth without unwanted ingredients.
Potato Replacements
On my low-carb journey I substitute starchy potatoes with non-starchy vegetables like turnips, radishes, or kohlrabi. For this recipe I used turnips because my family prefers them in pot roast. Any of those alternatives will work; just cut them to uniform size so they cook evenly.
When using a Crock Pot or the Instant Pot slow cook mode, make sure all vegetables are similar in size. I also added a few carrots for color and flavor—feel free to include them in moderation if you’re watching carbs.
Beef Roast Choice and Slow Cooking
Different beef cuts behave differently depending on the cooking method. Rump roast (bottom round) benefits from low-and-slow cooking rather than high-pressure cooking, so for this recipe I used the slow cook function. Cuts like chuck or sirloin can tolerate pressure cooking more readily, but for rump roast the gentle, extended time yields better tenderness.
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 for slow cooking. It’s lightweight and distributes heat more evenly than the stainless steel liner, so it more closely mimics a traditional slow cooker. If you plan to use slow cook mode often, a ceramic-coated liner is worth considering for easier cooking and cleanup.
Desserts for Sunday Dinner
This roast pairs well with a decadent dessert. Consider a sugar-conscious chocolate cheesecake or a light pavlova for a special Sunday dinner.
Are you a pinning Mom? Have you connected with me on social media? I love seeing readers share and enjoy this recipe.
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 in 1″ cubes)
- 1 cup carrots (cut in 1″ pieces)
- 1 cup onion (1 medium 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 and cut carrots and onion into 1‑inch pieces.
- Place the liner in the Instant Pot. Use the Sauté function to sear all sides of the roast, then press Cancel. Move the meat to one side and add the turnips, carrots, and onion. Place the meat on top of the vegetables.
- Pour the 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.
- Put the lid on the Instant Pot. Select the Slow Cook function, set to the “More” (high) slow-cook setting by pressing Adjust twice, and set the time to 8 hours 30 minutes.
- Place the turnips, onions, and carrots in the crock pot. Add the roast, coffee, and water.
- Pour the seasoning mixture over the roast, add the pepperoncini peppers, and top with butter.
- Place the lid on and cook on low for 6–8 hours or on high for 4–6 hours, until the roast is tender.