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+ servings
Bowl of shredded pot rot topped with a few pepperoncini pepper slices

Instant Pot Keto Mississippi Pot Roast

A fork-tender roast, made with quality ingredients (no packets!) and ready in less than two hours from start to finish made in the Instant Pot. The perfect keto dinner especially served over mashed cauliflower!

Course Main Course
Cuisine American
Keyword Instant Pot Roast, Keto Pot Roast, Mississippi Pot Roast
Prep Time 15 minutes
Cook Time 45 minutes
Natural Release 30 minutes
Total Time 1 hour
Servings 6
Calories 454 kcal
Author Yvonne


  • 2 lbs. Choice Angus boneless beef chuck roast 2 in. thick
  • 3/4 c. Better Than Bouillon Roasted Beef Base (or beef broth of choice)
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. dill dried
  • 1 tsp. parsley dried
  • 1 tsp. chives dried
  • 1 1/2 tbsp. Chosen Foods Avocado Oil (can sub olive oil if preferred)
  • 8 tbsp. Kerrygold Grassfed Butter
  • 1/3 c. pepperoncini peppers


  1. Remove your chuck roast from the packaging and dry with a paper towel. Carefully season the roast with a light dusting of salt and black pepper. It's important not to over salt the meat at this step. After you've seasoned one side of the meat, flip and season the other side.

  2. Press the Sauté button in the lower left hand corner of your Instant Pot. Wait until the indicator light shows "Hot". Add the avocado oil to the hot pot; making sure the entire surface is coated.

  3. Carefully place the roast steak in the Instant Pot. Brown for 8 mins. on each side. Do not disturb until ready to flip (I promise you it isn't burning, just trust the process!).

  4. After the roast has browned on each side, remove and set aside.

  5. Pour in the beef broth. With a wooden spoon, deglaze bottom of the pot completely. Add spices and mix well.

  6. Add roast back to the Instant Pot. It will not be submerged completely in the liquid, only partially. Top with pepperoncini peppers and butter. Secure lid lid and make sure steam release handle is moved to "sealing" position.

  7. Cook on High Pressure for 45 minutes for a 2 lb roast (50 minutes for a 3 lb roast & 55 minutes for a 4 lb roast) + Full Natural Release (which will take anywhere from 25-30 minutes).

  8. Open the lid carefully (once the pressure has released naturally and the float valve has dropped). Transfer the roast to a cutting board. Shred beef & discard fatty pieces.

  9. Drain liquid from the pot through a strainer to separate fat from the broth.

  10. Serve shredded beef with the broth (gravy). Enjoy!

Recipe Video

Recipe Notes

  • You will want to be sure to choose the right cut of meat: boneless beef chuck roast. It is the most tender & shreds easily. The tenderness of your shredded beef is dependent on the cut of meat you select.
    • The cross-rib roast is a cut off the shoulder. It's best used in stews.
    • The chuck tender roast is also best used in stews.
  • Look for marbling in your meat. Visible marbling = more tender meat & higher quality.
  • Depending on how many people you are feeding will determine the size of roast you want to buy. It will also change slightly the cooking time. For a 2 lb. roast you'll only need 45 minutes, for a 3 lb. roast you'll want to bump the cooking time up to 50 minutes and for a 4 lb. roast you'll want to cook for 55 minutes.
    • The longer you cook your roast the more tender & easier it will be to shred. It will also be easier to remove & discard the fatty pieces that are less than desirable to chew. 
  • Don't skip the step of drying off your meat with a paper towel. Not only does this help the seasoning to stick, it will also help braise the meat for a beautiful brown coloring. 
  • I love using avocado oil for the high smoke point. When prepping the pot on the saute setting you don't have to worry if your oil will burn!
  • Have patience and let your roast brown & braise on each side for the full 8 minutes on each side without disturbing. You may think it's burning but I assure you it's not. 
  • Deglazing the pan is important because it gets all those yummy bits that are crusted to the bottom of the pan and incorporates them in your broth for extra flavor infused into your meat while it's cooking.
  • Don't have sliced pepperoncini peppers? No problem, whole peppers can be used interchangeably.
  • This is a set-it-and-forget-it meal. Be sure to plan enough time to allow for the natural release, this is necessary for the meat to be completely ready to be shredded. 
  • While the au jus packet would give you a thick & golden brown gravy, this keto version is simply the broth that the meat was cooked in (fat removed).
    • If you'd rather have it thickened you could try and use almond flour or physilium husk powder as a thickener.
    • Avoid cornstarch or arrowroot powder as they have more carbs than recommended/preferred.
  • This Keto Mississippi Pot Roast is fantastic served over a bed of cauliflower mash (instead of mashed potatoes) for a well-rounded keto meal.
  • Storing the shredded beef separate from the broth would be the method I would recommend for refrigeration. That way you can control how much gravy is used over each portion. 
  • Leftovers can be stored for up to a week in the refrigerator or frozen for up to 3 months. 
  • To reheat the shredded roast on the stovetop add desired portion to a stockpot with 2-3 tbsp. water & cover with lid. Cook on med-high until steaming and heated throughout. 
Nutrition Facts
Instant Pot Keto Mississippi Pot Roast
Amount Per Serving
Calories 454 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 18g113%
Cholesterol 146mg49%
Sodium 375mg16%
Potassium 541mg15%
Carbohydrates 1g0%
Protein 29g58%
Vitamin A 680IU14%
Vitamin C 2.5mg3%
Calcium 37mg4%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.