Smoked Mississippi Pot Roast

Smoked Mississippi Pot Roast

Mississippi pot roast, created by a woman from, well, Mississippi, is seasoned with ranch seasoning mix and au jus gravy mix plus butter and pepperoncini peppers for a flavor that’s deeply savory and slightly salty. We've improved on the original by smoking the meat first.

Ingredients

  • boneless beef chuck roast

    about 3 lb

    1
  • traeger beef rub
    2 tsp
  • 1-oz. package au jus gravy mix
    1
  • 1-oz. package hidden valley dry ranch dressing mix
    1
  • unsalted butter

    cut into 8 pieces

    4 oz
  • jarred pepperoncini peppers
    12
  • water
    ⅓ c
  • chopped fresh parsley

    for serving, optional

Directions

  1. 1

    Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. Use Super Smoke if available.

  2. 2

    Season the beef all over with the Traeger Beef Rub. Place it directly on the grill grates and smoke it for 1 hour.

  3. 3

    Remove the roast from the grill and increase the grill temperature to 325°F.

  4. 4

    Using a wired leave-in meat thermometer or a wireless one like MEATER®, insert it into the thickest part of the roast and transfer it to a Dutch oven or similar heavy, oven-safe pot. Sprinkle the au jus mix and the ranch mix over the roast; it will look like a lot, which is fine. Top the roast with the butter pieces. Add the pepperoncini and the water to the pot. Cover and transfer the pt to the grill. Cook until meat is fork tender; the internal temperature should be at least 205°F but more important is that it’s tender, so it can go as high as 215°F, 3 to 3 ½ hours. (The time will vary depending on the thickness of your roast, your grill, and the weather.)

  5. 5

    Transfer the meat and pepperoncini to a cutting board or bowl depending on whether you are slicing it or shredding it. Transfer the liquid to a fat separator. Serve hot with the defatted sauce and parsley, if you like. Enjoy!

Smoked Mississippi Pot Roast

Smoked Mississippi Pot Roast

245 min

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About this Recipe

Craving a pot roast that's a cut above the rest? This Smoked Mississippi Pot Roast takes a beloved classic and elevates it with incredible depth of flavor, creating a deeply savory and tender meal that's sure to impress.

The secret lies in first smoking the beef chuck roast, imparting a smoky foundation before it braises into fall-apart tenderness. This unique step transforms the traditional deeply savory, slightly salty profile of ranch seasoning mix and au jus gravy mix into something truly extraordinary, making it stand out from typical recipes.

Prepare for an intensely savory and rich experience, where the tangy pop of pepperoncini peppers brightens the buttery, tender beef. You'll find the robust flavors from the Traeger beef rub, au jus, and ranch seasoning meld beautifully for a comforting meal. Despite its complex flavor profile, the hands-on prep for this dish is remarkably quick, allowing the smoke and slow cooking to do the heavy lifting for a perfectly fork-tender result after 4 hours of cooking.

While the core ingredients create an irresistible flavor, you can easily adjust the pepperoncini peppers to your preference for more or less tanginess. The recipe calls for 12 jarred pepperoncini peppers, but feel free to use fewer for a milder note or add more for an extra zesty kick. The optional fresh chopped parsley adds a beautiful touch of color and brightness when serving, enhancing the overall presentation.

This hearty Smoked Mississippi Pot Roast is perfect for a comforting family dinner, a special occasion, or a gathering with friends. Serve it as is for a satisfying meal, perhaps garnished with that fresh chopped parsley for an inviting finish.

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