This Mississippi Pot Roast is flavorful, tender, and delicious. Gluten free, dairy free, low carb with a low FODMAP option.
This is a recipe I've seen floating around on Pinterest for years and finally decided to remake it with real food ingredients. The original calls for a packet of ranch mix, a packet of french onion mix and a stick of butter. I made it two ways so you have a choice to make it low FODMAP or not.
Baking Challenge
This is the seventh month of my healthy baking challenge. I know it’s not baking, but I like to include a Whole30 recipe every time so everyone can participate. In January I shared Paleo Whole30 Philly Cheesesteak Breakfast Casserole and Paleo Whole30 Skillet Cilantro Lime Chicken. It was so fun to see all the recreations of those recipes and I can’t wait to see these this month. Here are the instructions to enter:
- Make this recipe between February 1st-29th
- Once you make it, take a picture and post it on Instagram, Facebook, or email it to me: realfoodbakingchallenge@gmail.com (you don’t need to do all 3). If posting to Instagram, use the #realfoodbakingchallenge hashtag so I can find it. If your profile is private, send me a DM. If using Facebook, just post to my page and I’ll see it.
- Bonus entry if you come back and leave a review on the recipe you made
- I’ll randomly choose a winner to win $100 Amazon gift card. Yay!
- I also shared Paleo Chocolate Crinkle Cookies and if you make both recipes you are entered twice! Then we’ll start over the next month. I’m looking forward to seeing all the recreations.
Low FODMAP Mississippi Roast
Making this low FOMDAP wasn't too hard. I used a combination of spices, green onion and garlic oil to recreate the seasoning pack flavors. Just like the non low FODMAP version, I used butter flavored coconut oil and some pepperoncinis. Scroll past the top recipe for the low FODMAP ingredients and instructions.
Traditional Mississippi Roast
So this version has onion and garlic. I actually used two spice mixes from Primal Palate that have great ingredients. They can be found on Thrive Market or their site. You want to use half of each (2 tablespoons) the ranch and the onion dip. This makes it not too salty and still flavorful. You could also use the low FODMAP version, but use a sweet onion and some garlic powder (1 teaspoon).
Paleo Peperoncinis
This may seem silly to talk about, but you need to look for certain pepercinis to use. A lot of brands use food coloring and preservatives that make them not paleo. Jeff's Naturals is the brand I always use that has simple ingredients and tastes great. You can get them on Amazon, Thrive Market, health food stores and I've even seen them at Meijer.
This paleo Whole30 Mississippi roast is great served with roasted veggies or Paleo Mashed Potatoes. I hope you love it and make sure to come back and leave a comment if you've tried it!
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Mississippi Pot Roast
Ingredients
- 3 pounds beef roast, cut into large chunks
- ½ cup butter flavored coconut oil*
- 2 tablespoons Primal Paleo Ranch Mix
- 2 tablespoons Primal Paleo French Onion Mix
- ½ cup pepperoncinis
- 2 tablespoons water
Instructions
- Melt the ghee in the Instant Pot by using the "sauté" button. Once melted, add in the beef, ranch mix, french onion mix, pepperoncinis and water. Place lid on, close valve and cook 45 on high.
- Let naturally release for 20-25 minutes. This is important for tender meat! Once that time is up, hit "cancel" and release valve. Remove lid and shred the meat, this should be very easy.
- Hit "sauté" and cook 10-15 minutes, until the juices have reduced.
Notes:
Nutrition Information
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Mississippi Pot Roast
Ingredients
- 3 pounds beef roast, cut into large chunks
- ½ cup butter flavored coconut oil*
- 2 tablespoons garlic oil*
- 2 teaspoons salt
- 1 ½ teaspoons dried dill
- 1 tablespoon dried parsley
- ½ cup chopped green onion
- ½ cup jarred peperoncinis
- 2 tablespoons water
Instructions
- Melt the ghee in the Instant Pot by using the "sauté" button. Once melted, add in the beef, garlic oil, salt, dill, parsley, green onion, pepperoncinis and water. Place lid on, close valve and cook 45 on high.
- Let naturally release for 20-25 minutes. This is important for tender meat! Once that time is up, hit "cancel" and release valve. Remove lid and shred the meat, this should be very easy.
- Hit "sauté" and cook 10-15 minutes, until the juices have reduced.
Notes:
Adriana says
Oh yes! This goes in the rotation! So so good. We made the low Fodmap version. So easy and delicious!
Jessica DeMay says
Thanks for trying it, Adriana and I'm so glad you like it!
Derek DeMay says
This was the bomb!
Jessica DeMay says
Thanks 🙂
Breanna says
What is the best way to make this without an Instapot? Thanks!!
Jessica DeMay says
Hi Breanna- you could use the slow cooker and cook 6-8 hours. You could also try roasting it for maybe 3-4 hours on low heat covered. Hope you try it.