Smoked Mississippi Pot Roast

January 17, 2020

This Smoked Mississippi Pot Roast is a mouth-watering pot roast that’ll make the most amazing Sunday dinner for your family. Added ingredients like pepperoncinis and ranch seasoning add the best flavor and make this Mississippi pot roast a must-try.

smoked Mississippi pot roast in a cast iron skillet

Best Mississippi Pot Roast

This recipe is a smoky twist on a classic pulled beef pot roast. And what, might you ask, makes this the BEST Mississippi pot roast? It’s the best when it’s cooked on the smoker! It’s like the ultimate comfort food and good BBQ had a delicious roast baby. Stick a cape on this pot roast; it’s a freaking dinner superhero.

Mississippi Pot Roast with Potatoes

While this pot roast recipe does not cook the roast with vegetables such as potatoes, you can still cook up some potatoes separately (how about my recipe for Smoked Baked Potatoes?)

Yum! you can add whatever veggies you want. I recommend eating this pot roast with baby potatoes, carrots, or celery, but go with whatever floats your boat. If you want to add vegetables to cook with your roast, add them to the pan with the meat during the last 2 hours of the cook. Keep an eye on your vegetables and remove them if they begin to get too soft.

chuck roast, butter, whole onion, pepperoncinis, beef seasoning, and dry ingredients on a wooden cutting board

Mississippi Pot Roast Ingredients

Classic Mississippi pot roast is made with some unique ingredients. Here’s what you’ll need to pick up to make your own pot roast:

  • 3-4 Pound chuck roast
  • 2 teaspoons Hey Grill Hey Beef Seasoning
  • 1-ounce packet dry ranch seasoning
  • 1-ounce packet au jus gravy mix
  • 16-ounce jar sliced (or whole) pepperoncinis
  • 1 small yellow onion
  • 1/2 cup butter

As odd as all these ingredients sound, it all comes together to make the most delicious pot roast ever.

Quick note: If you use sliced pepperoncinis in your roast, they will be mixed in with the meat once you shred them. If you choose to use whole pepperoncinis, you can pick them out prior to shredding. Decide whether you and your guests want to eat these pepperoncinis prior to cooking so you can decide what type to purchase.

ingredients for mississippi pot roast in a cast iron skillet on grill grates on the smoker

Tips for Making Smoked Mississippi Pot Roast

If you’re planning on trying out this recipe for smoked Mississippi pot roast, here are a few tips to keep in mind to help you get the best-tasting roast possible:

  1. Buy a well-marbled chuck roast. While you’re at the store, make sure to purchase a chuck roast that is well-marbled and fresh. The added fat content will help in the smoke process so your meat stays tender and juicy. Aim to purchase a 3-4 pound roast (this should feed around 6 people). You can always adjust the recipe as needed to feed your family if you need a slightly smaller or larger roast, remembering that the cook time will vary.
  2. Choose your own seasoning level. The seasoning, au jus, and ranch packet all have salt as an ingredient. Add in the jar of pepperoncinis and the brining liquid and it can get strong and salty. If you like a lower sodium alternative, use low sodium au jus mix and only a half jar of the pepperoncinis. Add in 1/2 cup of water to the pan before braising.
  3. Make ahead and take with you for a party. This pot roast is a great entree to take to potlucks or dinners away from home. Simply prepare as specified in the recipe card below and wait to shred the meat when you arrive at your destination. It’ll stay hot for an hour, so that should give you plenty of time to travel, shred, and serve.
  4. Get creative! This Mississippi pot roast can be eaten and enjoyed in a variety of ways. While it tastes amazing as-is, you can also serve it over rice, mashed potatoes, or with a variety of cooked veggies (like potatoes and carrots). You can also try it on a crispy broiled bun and dip it in extra au jus for the best french dip sandwich ever.

smoked mississippi pot roast in a dutch oven.

More Chuck Roast Recipes

Chuck roast makes a great dinner, and there are a variety of ways to cook it on the smoker. Check out my favorite chuck roast recipes below:

Smoked Pulled Beef Chuck Roast
Poor Man’s Burnt Ends

Smoked Mississippi Pot Roast Recipe

Let’s make something delicious! I’m all about helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. You can find me on InstagramFacebook, and YouTube!

Making dinner for your family should be easy, and Hey Grill Hey is here to help! Over at Patio Provisions, we have sauces, rubs, and more to save you time and energy when making something for an upcoming get together. Check it out today!

Smoked Mississippi Pot Roast

This Smoked Mississippi Pot Roast is a mouth-watering pot roast that'll make the most amazing Sunday dinner for your family. Added ingredients like pepperoncinis and ranch seasoning add the best flavor and make this Mississippi pot roast a must-try.
5 from 3 votes
Prep Time : 15 mins
Cook Time : 10 hrs
Total Time : 10 hrs 15 mins
Servings : 6 people
Calories : 136kcal


  • 1 3-4 pound chuck roast
  • 2 teaspoons Hey Grill Hey Beef Seasoning
  • 1 1-ounce packet dry ranch seasoning
  • 1 1-ounce packed au jus gravy mix
  • 1 16-ounce jar whole or sliced pepperoncinis
  • 1 small yellow onion (sliced)
  • ½ cup butter (cut into tablespoons)


  • Turn on the smoker. Preheat your smoker to 225 degrees F.
  • Prep the Roast. Season the roast on all sides with Hey Grill Hey Beef Seasoning or equal parts salt, pepper, and garlic powder.
  • Smoke the pot roast. Place the roast on your smoker and smoke for 3 hours.
  • Transfer to a Dutch oven. Transfer the roast to a large Dutch oven (with a lid) or a disposable aluminum pan. Place the roast on top of the onion, and pour the ranch seasoning, au jus mix, and the full jar of pepperoncinis in the pan. Top with the butter.
  • Finish smoking in the Dutch oven. Cover the pan with the lid or foil and return to the smoker for an additional 6-8 hours, or until the internal temperature of the roast reads about 205 degrees F and the meat shreds easily with a fork. 
  • Shred and serve. Shred the meat in the pan with all of the juices. Discard any gristle,


**This recipe produces a really strong flavor. If you prefer things to be a little less salty or strong, add 1/2 cup of water to the pan with the rest of the ingredients and only use half the jar of pepperoncinis.
**If you want to add vegetables to cook with your roast, add them to the pan with the meat during the last 2 hours of the cook. I recommend baby potatoes, carrots, and celery. 


Calories: 136kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 135mg | Sugar: 1g | Vitamin A: 473IU | Calcium: 5mg
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21 thoughts on “Smoked Mississippi Pot Roast

  1. Do you add all of the liquid in the jar of the pepperoncinis?

    2nd question. If you did 2 roasts in an aluminum pan would you do a 2nd packet of ranch and au jus?


  2. This turned out great! We used sliced pepperoncinis and it gave the meat a mild spice. The gravy that formed was so delicious. We added baby carrots for the last 2 hours. Thanks for the idea!

    1. I like a strong smoke flavor with these, so hickory or oak! If you prefer a mild smoke, use a fruit wood like cherry or apple.

  3. Replace the chuck roast with pork shoulder and the au jus with pork gravy mix. Now you have an awesome pulled pork. My family loved it.

  4. My slight twist was to use low sodium Au Jus, 5-6 whole peppers (depending on size) a ‘good splash of the pepper liquid, and one 16 oz can of Low Sodium Beef Broth. Also as FYI try Pecan wood chunks for the smoke. Pecan works real well with beef.

  5. Wow!!! Thank you this was the best thing we have ever made. Your recipes are fantastic. Keep posting.
    THANK YOU!!!

  6. When you’re adding the pepperoncini are you adding the whole jar including the liquid or just the peppers?

  7. I have made this a couple of times using both chuck roast and shoulder roast. It is easy to make and comes out excellent every time.

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