Smoked Mississippi Pot Roast
This smoked Mississippi pot roast starts with a chuck roast on the smoker for bark and flavor, then braises in ranch seasoning, au jus gravy mix, butter, beef stock, and pepperoncini until it’s fall-apart tender. Serve it piled on buns with extra jus for dipping, by itself, over mashed potatoes for the ultimate comfort-food dinner.
Equipment
- Smoker, pellet grill, oven, or slow cooker
- knife
- Foil pan, large skillet, or Dutch oven
- instant read thermometer
- tongs
Ingredients
- 2-3 lbs. chuck roast
- 1:1 ratio salt & pepper mix as needed
- ¾ packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ stick butter unsalted
- 1 (16 oz.) container pepperoncini peppers medium heat
- 1 ½ C beef stock
- 1 T Worcestershire sauce
- Buns as needed
Instructions
- Preheat smoker to 275 degrees. Meanwhile, take out the chuck roast and season with the salt and pepper mix. Add the meat to the smoker.
- Allow the chuck roast to cook until the internal temperature registers ~165 degrees, or when the bark begins to form. At this point, place the meat in a pan with the ranch mix plus the next 5 ingredients, making sure the beef broth covers the meat halfway. Wrap the pan in foil and place back on the grill.
- Allow the beef mixture to braise in the smoker until probe tender, ~205 degrees. Once this occurs, remove the pan from the smoker and take off the foil, allowing the mixture to cool. After about 30 minutes, shred the beef.
- Place the shredded beef and pepperoncini peppers onto a toasted bun and serve immediately. Enjoy!
- Note: Make sure to save some of the liquid – it makes for a great dipping sauce!
Notes
- Veggie add-ins: For a full pot roast-style dinner, add baby potatoes, carrot chunks, and onion wedges around the roast when you start the braise. They’ll soak up the Mississippi jus and cook right alongside the beef.
- Make-ahead: You can smoke and braise the roast a day in advance. Leave it whole in the braising liquid, let it cool, cover, and refrigerate. Reheat gently (covered) in the oven or on the grill until hot throughout, then shred and serve. Great for parties and game days.
- Serving ideas: Serve on toasted buns with pepperoncini and plenty of jus for dipping, or spoon the shredded beef and gravy over mashed potatoes, rice, or cauliflower mash.