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.
TABLE OF CONTENTS
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…
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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.
220 Comments on “Healthy Mississippi Pot Roast with Beef Gravy Recipe”
This is so easy and flavorful! My husband requests that I make it whenever chuck roast is on sale! It’s amazing!!
Hi Jessica! Thank you so much – glad you all love it!
This is so easy and flavorful! My husband requests that I make it whenever chuck roast is on sale! It’s amazing!!
Mary, hi! The flavor of this recipe was incredible. I served on cauliflower rice w/roasted carrots and parsnips and some green beans on the side. Felt like a Sunday pot roast, but better đŸ™‚
I just had one issue that I’m hoping you can help me with. We live in Ireland and sometimes the quality of beef is different than what I can find in the USA – and for some reason I have difficulty cooking it. My beef turned out really, really tough. I cooked on low in the crockpot for 5 hours and then turned it on high for 1.5 hours to try and get it done faster. What do you think went wrong?!
For this cut of beef, it really needs to be slow cooked for 8-10 hours or on high for 4-5 hours! It may have not been cooked long enough. I am glad you were still able to enjoy it! Thanks for your comment đŸ™‚
You list coconut aminos in the ingredients but there are no instructions for them. Do they go in with the beef broth or reserved for the gravy?
They go in with the beef broth! Thanks for pointing this out – I will make sure to add those instructions!
People, make this…I promise you will not regret it! I used two, 2lb chuck roasts and my family of 5 ate all of it. Such great flavor and your house will smell amazing all day long. My husband said it was the best roast he has ever eaten and I totally agree. My kids loved it as well. I didn’t even need the gravy, just the juice on top was enough. Is it bad to have this every week? I think not!
Never a bad idea to have it every week đŸ™‚ Glad you like it!!
What would you think about adding in some carrots and potatoes to cook with the roast? Ever tried it? I’ve made just this roast before and it was absolutely delicious, family loved it too <3!
You can definitely do that! Just throw them in in the beginning
There’s a reason everyone LOVES this pot roast. I can say, as someone who does not typically like pot roast at all, that this one is a game changer. It is so juicy and flavorful and unbelievably simple to make! Do it!!
Thank you Leslie! So glad you enjoyed it!!
The best pot roast I’ve ever had and kid approved! Both kids asked for more before I even sat down. Made with the Whole 30 mashed potatoes!
7 stars? 12 stars? Ok. You get it. Y’all. This was gooooooooood. No other pot roast exists anymore. Just this one. Forever. And ever. Make the gravy. You’re welcome.
Like, you know when a meal is so good, that you smile and laugh and stare at your spouse and do a little dance in your chair every time you take a bite of food? That’s this pot roast. I used tapioca flour to make the gravy (store was out of arrowroot and it was perfect). Thank you, Mary, for creating such a wonderful dish. A new staple in this house for sure!
THIS COMMENT <3 haha love it! Thank you so much – glad you enjoyed it!!
This was so delicious! I used my Ninja Foodi pressure cooker and the meat came out SO tender. There was so much flavor. I will definitely make this again! đŸ™‚ P.S. The gravy is a must.
I’m so glad you liked it! Thank you!
This is so delicious and so easy to make. My family loved it.
I’ve never had the original version of this recipe (I don’t really care to cook with the seasoning packets), so I can’t compare the recipes…but this version is so good! Definitely plan to make it again since it was a hit with my hubby AND picky toddler.
I’m so glad you enjoyed it! Thank you Marissa!
This recipe is a STANDOUT. I made it this morning and cooked the roast on high for 6 hours (I usually do low but was running late today) and the meat came out so perfect! It still had a lot of structure and all the yummy seasonings sealed in with the ghee made a delicious bark! I can’t stress enough how good this was! I had a huge roast and three people devoured the whole thing! We served it over mashed potatoes with a side of green beans and a salad.
I’m SO glad you enjoyed it! Thanks so much, Chelsea!
Hi, my son has a dairy allergy. Do I just skip the ghee or does it need to be substituted? Thank you!
Hi- I would try to use some kind of vegan butter or possibly a bit of coconut oil! You could also most likely leave it out and it would still be delicious (just a little less rich).
Looks amazing! Does this freeze well?
Yes! You can freeze it and reheat in a pan on the stove.
This looks amazing. Does it freeze well?
Do you think I could use Butcher Box stew meat?
Can the arrowroot powder be substituted with tapioca flour? Thank you! Excited to make this today!
Yes! Sorry for the delayed response- hope you enjoyed it!
This was THE BEST pot roast I’ve ever eaten!! I made it on a Saturday and my family loved it so much that they asked me to make it again on Monday… so I did. And made an extra one for a friend recovering from surgery. So good!!!!!
Yay! I am so glad you loved it! Thank you!
Omg, this was AMAZING! It has so much wonderful flavor. There aren’t words to describe how good! Plan to make it again this weekend.
Thanks Cassie! I am so glad you enjoyed it!!