This Low Calorie Mississippi Pot Roast is low calorie, and you can make it in your slow cooker, instant pot, or in the oven! Making Mississippi pot roast has never been easier, I omitted several steps to save you time and effort, without changing the flavor at all!

Ingredients You’ll Need:

4 lb. chuck roast
2 tablespoons Homemade Ranch Seasoning (or store bought)
1 oz packet All-Natural Au Jus Gravy Mix
1 12- oz jar peperoncini peppers juice and peppers

Low Calorie Mississippi Pot Roast

Healthy Mississippi Pot Roast Meal Prep and Storage

Meal Prep: You can meal prep 2 ways. You can cook the healthy recipe completely then store for later, or add the ingredients to a bag, mix and add to the freezer for later.
Storage: Will hold in the fridge for 5 days and the freezer for a month.

Low Calorie Mississippi Pot Roast Recipe

More Low Calorie One Pot Recipes:

Low Calorie Mississippi Pot Roast

Lose Weight By Eating

You can make this Mississippi Pot Roast in a slow cooker, Instant Pot, or Oven!

You can brown the meat first, and many recipes will tell you to do so. I have made it both ways and can tell you it doesn't change the flavor, it just adds time and effort. So I skip it to make these recipes for Mississippi Pot Roast easy.

Special Tip: If you are using store-bought Ranch Seasoning, just add 1/2 of the juice from the peperoncini jar. My homemade ranch seasoning doesn't have much salt… but store-bought versions do.

5 from 2 votes

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Prep Time 5

Cook Time 1

Total Time 1 5

Course Main Course

Cuisine American

Servings servings

Calories 340 kcal

Ingredients

4 lb. chuck roast
2 tablespoons Homemade Ranch Seasoning or store bought
1 oz packet All-Natural Au Jus Gravy Mix
1 12- oz jar peperoncini peppers juice and peppers

Instructions

Slow Cooker Directions:

Add beef to the slow cooker, top with ranch seasoning, gravy mix, peperoncini peppers and juice from jar.
Cover and cook on LOW for 8-10 hours or HIGH for 6-7 hours. Do not open the lid while the roast cooks.
Use forks to shred the beef, remove any fatty pieces, and serve hot.

Instant Pot Directions:

Add beef to the Instant Pot, top with ranch seasoning, gravy mix, peperoncini peppers and juice from jar.
Cover and seal, and cook on high pressure for 60 minutes.
Allow natural release of pressure for 15 minutes, then do a manual release of pressure.
Use forks to shred the beef, remove any fatty pieces, and serve hot.

Oven Directions:

Preheat the oven to 300 degrees.
Add beef to a dutch oven or a roasting pan with cover, top with ranch seasoning, gravy mix, peperoncini peppers and juice from jar.
Bake for 3 hours, until the beef pulls apart easily.
Use forks to shred the beef, remove any fatty pieces, and serve hot.

Nutrition

Serving: 3ozCalories: 340kcalCarbohydrates: 3.2gProtein: 48.7gFat: 11.5gSaturated Fat: 3.7gCholesterol: 122mgSodium: 964mgPotassium: 699mgFiber: 0gSugar: 0gCalcium: 35mgIron: 6mg

Keyword Healthy Mississippi Pot Roast, Instant Pot, low calorie Mississippi Pot Roast, pot roast, slow cooker

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.