I am so happy to share this Mississippi Pot Roast recipe. It is one of my family’s favorite pot roast recipes.
Being able to use my Instant Pot on slow cook or my crock pot makes this a great make ahead meal that is a hit with the family any time that I make it.
How I Make Mississippi Pot Roast to be Trim & Healthy
The original recipe that I used had a bunch of seasoning packets that contained off plan ingredients for my Trim Healthy Mama journey.
Because they were off plan I replaced that store bought ranch packet with one of my own Homemade Ranch Seasoning Packets.
How to replace the au ju packet was another stumbling block, but hey we have to think outside the package sometimes.
So I used some coffee that was leftover as well as a bit of water for the win.
Since beginning my journey I have replaced potatoes with a variety of non starchy vegetables. Things like radishes, kohlrabi and turnips. Rick prefers when I use turnips in our pot roast so that is what i used in this recipe although any of these options will work.
One thing about using a Crock Pot or your Instant Pot you need to make sure that your vegetables are all about the same size so that everything cooks evenly. As you can see from the photos I did add carrots to this, just remember that you can have a few carrots in a meal like this Mississippi Pot Roast.
Beef Roast in the Instant Pot
Different cuts of beef will cook differently in your instant pot but not so differently in your crockpot. I belong to a couple of Facebook Groups that focus on cooking in your Instant Pot. Most of them do not recommend cooking “rump roast” under pressure because it needs the low and slow cooking times of a slow cooker or crock pot to become tender. I purposely purchased a “rump roast (bottom round) for this recipe because I was testing the slow cook function on my Instant Pot Duo60.
I’ve seen many many fails with “rump roast” under pressure so I leave that to cuts like chuck or sirloin like my friend Carey from The Healthy Milestone uses in this recipe.
So mama remember “low and slow” for those “rump roasts”!!
Desserts for Sunday Dinner
I think that the next time that I make this we are going to need a decadent dessert like this Chocolate Cheesecake
Or Maybe this Chocolate Raspberry Pavlova
Mississippi Pot Roast Recipe
- Serves: 6
- Serving size: ⅙ th
- Calories: 377
- Fat: 17g
- Carbohydrates: 11g
- Sodium: 549mg
- Fiber: 3g
- Protein: 43g
- Cholesterol: 130mg
- 2 tablespoons dried parsley
- 1 tablespoon dried chives
- 2 teaspoons garlic powder
- 1 teaspoon THM Mineral Salt
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried dill
- For the Roast
- 2½ 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
- ¼ cup unsalted butter
- In a small bowl mix the Seasoning mixture together. set aside.
- Trim rump roast. Peal and cube turnips, carrots and onion into 1 inch pieces.
- Place your liner into your Instant Pot ( I used this Ceramic Coated Liner). Use the Saute function to sear all sides of your roast. hit cancel. Move meat to one side and add the turnips, carrots and onion. move meat on top of the vegetables.
- Pour coffee and water into the liner, dump seasoning mixture on top of roast add pepperoncini and place butter on top of roast.
- Put lid on your Instant Pot (I used this glass lid). Press the slow cook button and adjust the function to the "more" setting by pressing adjust twice. Adjust the time to 8 hours and 30 minutes.
- Place turnips, onions and carrots in the crock pot. Add roast, coffee and water.
- Pour seasoning mixture over roast, add pepperoncini peppers and top with butter.
- Place lid on crock pot and cook on low for 6-8 hours or high for 4-6 hours.