Healthy Mississippi Pot Roast with Beef Gravy Recipe
If you love Mississippi Pot Roast, you will love this recipe! My healthier version of the classic, spicy, flavorful beef dish is made in the slow cooker with chuck roast, homemade au jus & ranch seasonings, ghee, and pepperoncini peppers. It still has super simple ingredients, but without all the additives and junk. It’s gluten-free, dairy-free, Keto, Whole30, and Paleo. Includes an easy, optional beef gravy recipe.
What Makes This Recipe Great
Mississippi Pot Roast is one of my most favorite meals! A perfect, cozy pot roast that is tasty, flavorful, and so satisfying. Most traditional versions are made with 5 simple ingredients: chuck roast, butter, Hidden Valley Ranch dressing mix packet, Au Jus packet, and pepperoncini peppers. Super easy, but not super healthy.
Ever since I was diagnosed with Celiac, I’ve learned that gluten can hide in tons of stuff…including spice packets! Unfortunately, the ingredients in the McCormick Au Jus mixes go beyond gluten. It’s actually filled with stuff like dextrose, soy protein, wheat gluten, caramel color, and a bunch of other stuff I can’t pronounce.
I figured out a way to make this Mississippi pot roast recipe just as delicious and simple as the original, using real, whole ingredients, instead. It turned out absolutely perfect, and I know you will love this recipe just as much as me!
Ingredient Notes
You only need a few things to get this in the crock pot, and dinner will be on the table before you know it!
Chuck Roast: A 3-lb chuck roast or any cut of meat totaling around 3 lbs. Some readers have even made it using 2 lbs of chicken and it’s turned out wonderfully!
Beef Broth: You can also sub chicken broth if that’s what you have on hand, or are using chicken.
Coconut Aminos: This replaces the au jus packet that is typically found in Mississippi pot roast. It’s much healthier but still has the same amazing flavor.
Minced Garlic: You can use freshly minced garlic or a jar if you prefer
Homemade Ranch Seasoning: Dried parsley, chives, dill, garlic powder, onion powder, and dried onion flakes, salt, and black pepper.
Ghee: You can also use vegan butter from brands like Earth Balance or Miyokos if you prefer.
Pepperoncini Peppers: If you are Whole30 finding compliant pepperoncini peppers can be tricky. There are only 2 brands (that I’ve come across) that are compliant. Davina brand can be found on Thrive Market, and Jeff’s Naturals can be found at Whole Foods! Most other brands I’ve looked at have Sodium Bisulfite or Metabisulfite, which are non-compliant preservatives.
Arrowroot Powder: This is a paleo alternative to corn starch, and it helps to thicken the gravy. You can also use tapioca starch.
Recipe Step by Step
- Place the chuck roast into the slow cooker. Pour the beef broth over top. Sprinkle all seasonings on top of the meat. Add the ghee or vegan butter on top of the meat in 2 spoonfuls. Place the pepperoncini peppers on and around the beef.
- Cook on low for 8-10 hours (or high for 4-5 hours). Transfer the beef from the slow cooker to a cutting board and shred it using 2 forks.
- Optional: Beef Gravy Recipe: Heat 1 cup of the pan drippings from the slow cooker in a small saucepan over medium-high heat. Next, mix the water and arrowroot powder together in a small bowl to create a slurry. When the beef juices come to a boil, stir in the arrowroot slurry. Heat the gravy over medium-low and stir until the desired level of thickness is reached. Add salt and pepper to taste.
- Serve the Mississippi pot roast over mashed potatoes or mashed cauliflower and pour the gravy on top. Enjoy!
Mary’s Tips & Tricks
Instant Pot Method
To make this Mississippi pot roast in the Instant Pot, cut the beef into 4 even pieces. Up the beef broth amount to 1 cup. Do everything else the same, and cook on high pressure for 60 minutes. Quick or slow release.
Searing the beef in 1 tbsp olive or avocado oil will increase the flavor, but it is optional. If you choose to do this in the Instant Pot, sear the beef for 5 mins each side using the “saute” function. Remove the beef, and pour in the broth. Use a spoon to deglaze the pot and scrape up any brown bits. If you don’t do this, the IP could give the BURN warning!
Optional Beef Gravy Recipe
You have the option to make a beef gravy at the end by bringing some of the juices/broth to a boil and adding in a slurry of water + arrowroot powder. This is totally optional. Either way, it has a TON of flavor!
- Heat 1 cup of the juices from the slow cooker in a small saucepan over medium-high heat.
- Next, mix the water and arrowroot powder together in a small bowl to create a slurry.
- When the beef juices come to a boil, stir in the arrowroot slurry.
- Heat the gravy over medium-low and stir until the desired level of thickness is reached.
- Add salt and pepper to taste.
Au Jus Recipe
If you opt to serve this pot roast with au jus sauce instead of the beef gravy recipe, simply scoop out the juices from the bottom of the crock pot and use them to top each serving. A turkey baster would work well to remove the juices. It’s very thin, so if you don’t like that consistency, opt for the gravy recipe.
Storage and Freezing
Store leftovers in an airtight container in the refrigerator and eat within 4 days. To freeze: Discard the pepperoncini peppers. Store the beef and au jus in a freezer-safe container for up to 4 months. Thaw overnight and warm up over the stovetop. Make a fresh pot of mashed potatoes when ready to serve!
Serving Tips
Serve your Mississippi pot roast over these delicious mashed potatoes or cauliflower mash with the beef au jus and pepperoncini peppers. Save leftover beef and au jus for french dip sandwiches the next day (If you’re not whole30/paleo.). Enjoy!
Recipe FAQs
Yes! If you’re doing Keto or worried about carbs, you can serve it over cauliflower mash. (I have a great recipe as part of my Whole30 Shrimp & Grits!).
I served this over my Creamy Dairy Free Mashed Potatoes and it was so delicious!
You can choose a jar of mild, medium, or hot pepperoncini peppers, depending on your spice preference. The mild pepperoncini peppers are really not spicy at all, so if you’re sensitive to spice that’s the jar of pickled pepperoncini peppers I recommend.
You can, however, that would impact the nutrition of this dish. If you’re in a pinch and aren’t Whole30 or Paleo, feel free to use a packet.
Au jus is the leftover juices in the crockpot that have tons of flavor. It’s super thin in consistency and doesn’t have any added thickening agent. The gravy is made from these juices but is brought to a boil and thickened with a slurry of arrowroot powder. Both are delicious, just different consistencies!
You’ll Love These Slow Cooker Recipes…
Healthy Mississippi Pot Roast with Beef Gravy Recipe
Ingredients
- 3 lb chuck roast, can also use top round roast or a less fatty cut of meat, if desired. 2 lbs of chicken breast is delicious, too!
- ½ cup beef broth, check labels to ensure it's paleo or Whole30 if doing one!
- 1 tbsp coconut aminos
- 2 cloves minced garlic
- 1 tbsp dried parsley
- 1 tsp dried chives
- 1 tsp dried dill
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried onion flakes
- ½ tsp black pepper
- 1.5 tsp sea salt
- 3 tbsp ghee
- 8 pepperocinis
Beef Gravy Recipe (Optional)
- 1 cup juices from the slow cooker once meat is done
- 1 tbsp arrowroot powder
- 2 tbsp water
Equipment
Instructions
- Place chuck roast in slow cooker. Pour beef broth over top. Sprinkle all seasonings on top of the meat. Place the ghee on top of the meat in 3 spoonfuls. Place the pepperocini peppers on and around the beef.
- Cook on low for 8-10 hours (or high for 4-5 hours). Transfer beef from the slow cooker to a cutting board and shred using two forks.
- If making the beef gravy*, heat 1 cup of the juices in a small saucepan over medium high heat. Mix the water and arrowroot together in a small bowl to create a slurry. When the beef juices come to a boil, stir in the slurry. Heat over medium low and stir until desired level of thickness is reached. Add salt and pepper to taste.
- Serve the beef over mashed potatoes or cauliflower mash and pour gravy over top. Enjoy!
Video
Notes
Instant Pot Method
To make this in the Instant Pot, cut the beef into 4 even pieces. Up the beef broth amount to 1 cup. Do everything else the same, and cook on high pressure for 60 minutes. Quick or slow release. Searing the beef in 1 tbsp olive or avocado oil will increase the flavor, but it is optional. If you choose to do this in the Instant Pot, sear the beef for 5 mins each side using the “saute” function. Remove the beef, and pour in the broth. Use a spoon to deglaze the pot and scrape up any brown bits. If you don’t do this, the IP could give the BURN warning!Optional Beef Gravy Recipe
You have the option to make a beef gravy at the end by bringing some of the juices/broth to a boil and adding in a slurry of water + arrowroot powder. This is totally optional. Either way, it has a TON of flavor!- Heat 1 cup of the juices from the slow cooker in a small saucepan over medium-high heat.
- Next, mix the water and arrowroot powder together in a small bowl to create a slurry.
- When the beef juices come to a boil, stir in the arrowroot slurry.
- Heat the gravy over medium-low and stir until the desired level of thickness is reached.
- Add salt and pepper to taste.
192 Comments on “Healthy Mississippi Pot Roast with Beef Gravy Recipe”
This recipe is AMAZING. This will now be on my regular meal plan!
Thanks Melissa!
Can banana peppers be used In place of the other peppers? Â Â
Yes, it may change the flavor slightly but will still be great!
Love all your recipes! Is there enough juice in this to add potatoes and carrots to the slow cooker with it? Do you think that’d fare well?
Thanks so much!
I might add a little more broth and then the potatoes and carrots halfway through!
I threw this in my slow cooker before heading to an all day wrestling tournament. The house smelled amazing when we got back and my son, who is not a big meat eater, not only devoured it for dinner, but had it for breakfast this morning too!
Amazing! Thank you!
I finally made this and it was so yummy! I used chicken and chicken broth instead of beef and served it over rice for my kids and coconut wraps(from Thrive Market) for my husband and me. Also made a side of broccoli. Definitely going in my busy day crockpot rotation!Â
Amazing! So glad you loved it!
I have made this multiple times and it is the best pot roast I have ever had! So easy and so yummy! This time we served it with mashed sweet potatoes and they complimented each other very well! Thanks for all you do Mary!
Thank you Annie!!
This is my go-to crockpot roast recipe and it’s a hit every time! Absolutely delicious!Â
Thanks Deb!
Love this recipe. It is a staple in our meal rotation! Â Thank goodness for an alternative to the traditional recipe that has all those terrible ingredients. Thank you so much for sharing this wonderful healthy and easy recipe!!Â
Thank you Anita!!