Easy and Healthy Mississippi Pot Roast

If you've ever tried the original Mississippi Pot Roast recipe, you know it's rich, buttery, and oh-so flavorful. But if you're like me, you may want a lighter version that's still cozy and comforting without the whole stick of butter. That's where my Healthy Mississippi Pot Roast comes in! It's got the same bold flavors you love but uses a few (specifically 5) simple pantry ingredients to make it a more balanced option.

This dish is all about tender, juicy beef that practically falls apart after slow cooking with tangy pepperoncini peppers, savory ranch seasoning, and a rich, flavorful gravy. It's the perfect meal for busy weeknights, cozy Sundays, or whenever you need a hearty dinner that the whole family will love.

If you love this recipe, you will love my 5 ingredient crockpot chicken and my slow cooker southwest chicken quinoa bowl. If you have an instant pot, you'll also love my instant pot pot roast.

Jump to:

• Why you'll love this Healthy Mississippi Pot Roast
• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Christina's Dietitian Tip
• Dinner
• Slow Cooker
• Jump to: Recipe
• FOOD SAFETY

Ingredients

Here's the complete list of ingredients to make this Healthy Mississippi Pot Roast:

• Chuck Roast- This cut of beef is perfect for slow cooking because it becomes incredibly tender over time, also provides the protein source for this dish
• Kinder's Bone Broth Gravy Packet - Used instead of the traditional au jus packet or brown gravy mix, this adds rich beef flavor without the extra sodium.
• Ranch Seasoning - You can use a packet of ranch seasoning for ease or whip up your own homemade ranch seasoning (I love the one from My Baking Addiction)
• Avocado Oil - Swapped in for butter for a lighter, heart-healthy fat that still gives great flavor.
• Pepperoncini Peppers + Some Liquid - These little peppers are the secret to that tangy kick that makes this pot roast recipe so addicting!

See recipe card for quantities.

Instructions

1. Step 1: Sear the Beef. Heat a large pan or dutch oven over medium-high heat. Sear your beef chuck roast for about 4-5 minutes on each side. This helps lock in flavor and builds those delicious brown bits that enrich the gravy. If you have a multicooker, you can also sear straight in the multicooker.
2. Step 2: Load the Crockpot. Transfer your roast to the crock pot or slow cooker. Sprinkle on the Kinder's Bone Broth Gravy Packet, then the ranch seasoning mix. Drizzle with some avocado oil, then add in your pepperoncini peppers plus a splash of their liquid.
3. Step 3: Slow Cook. Cover and cook on low heat for 8-9 hours (or on high for 4-5 hours) until your roast is fork-tender and practically falling apart.
4. Step 4: Shred + Serve. Shred the beef with two forks, letting it soak in the rich beef juices. Serve hot over mashed potatoes, cauliflower rice, or alongside green beans and a crisp side salad for freshness.

Hint: while you can cook this pot roast on high, low and slow is the way to go!

Hint: Add chopped baby potatoes and carrots directly into the crockpot or slow cooker along with your beef to make an easy one pot meal. You may need to slightly increase cooking times to make sure they are soft, tender and cooked through!

Substitutions

• Kinders Bone Broth Gravy - you can use the Au Jus Gravy Mix if you can't find the Kinder's Bone Broth Gravy
• Ranch Seasoning- as stated above, you can make your own version at home. Trader Joe's also has a really great version too!
• Different cuts of meat - If you can't find a chuck roast, try a boneless chuck roast, brisket, or even round roast.
• Lower sodium - Use a homemade seasoning mix and rinse your pepperoncinis for less salt.
• Instant Pot version - Sear your pot roast for 4-5 minutes on each side. Cook on high pressure for about 60-70 minutes with 1 cup of beef broth, then natural release for 10 minutes.
• Mississippi Chicken - Swap the beef roast for boneless, skinless chicken breasts or thighs for a lighter twist.
• Gluten-free - Make sure your gravy mix is gluten-free, or swap in coconut aminos or soy sauce for umami flavor.

This recipe is dairy-free on its own.

Variations

• Spicy - use banana peppers instead of peperoncinos for a more mild spice level. You can also adjust how many peperoncinos you add to up the spice level.
• Lower Salt- Use ½ the packet of bone broth gravy and ranch seasoning to reduce salt intake. Also skip the peperoncini juice and add beef broth or water instead.
• Kid friendly - use the banana peppers instead to reduce the spice level and make this dish more kid-friendly.
• Toddler friendly- use banana peppers instead to reduce the spice level and rinse the meat off a bit with some water to reduce the spice/sodium for smaller toddlers.

Equipment

All you need to make this healthy Mississippi Pot roast is a:

• Large pan or dutch oven (for searing): I have the Caraway Non-stick ceramic pan which I love
• Crock pot or instant pot: This is the beautiful multicooker I own and love.
• Tongs for turning your roast
• Airtight container for storing leftovers

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Storage

This healthy Mississippi pot roast makes amazing leftovers!

Next day tip: The flavors deepen overnight-sometimes it tastes even better the next day!

• Fridge: Store in an air-tight container for up to 4 days.
• Freezer: Freeze portions of shredded beef with its juices for up to 3 months. Reheat in a small saucepan over low heat until warmed through.

Dinner

Looking for other easy dinner recipes like this? Try these:

Slow Cooker

Looking for other slow cooker recipes? Try These:

Jump to: Recipe

FOOD SAFETY

• Cook to a minimum temperature of 145 °F
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.