Smoked Mississippi Pot Roast
On January 17, 2020 (Updated October 25, 2023)
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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.
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.
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.
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:
- 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.
- 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.
- 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.
- 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.
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 Instagram, Facebook, and YouTube!
Smoked Mississippi Pot Roast
Video
Ingredients
- 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
Instructions
- 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,
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use beef round eye roast?
You can try, but I’d still suggest a cut with more fat like a chuck. Eye of round is pretty lean and is harder to shred.
What a discovery! I halved the seasoning packets and had to leave out the onion and garlic for dietary reasons and it was still very flavorful. After my wife and I enjoyed it for a couple of meals I put what was left in the freezer.Now, when I want to make an absolutely delicious sandwich, I take it out of the freezer, break off a nice-sized chunk, and put it in the microwave. I think if commercial restaurants wanted a signature menu item, they’d serve this on a hard roll and have customers lined up outside the door.
My absolute favorite. I follow this just as Susie lays it out and it’s fantastic every time. I’ll move it to Dutch oven inside after smoke to save some pellets.
That was my thinking….. same time and temp????
Outstanding! We absolutely loved it! I don’t know if I’ll ever make a pot roast any other way again.
This has become a family favorite at my house. It is AMAZING!
I am trying to keep this gluten free; can I substitute low sodium beef broth for the au jus mix and add less liquid from the peperoncini jar? Can I improvise and create my own seasoning mix instead of the ranch seasoning pack?
I don’t see why not!
Thanks for the reply and I have another question or two. I will be cooking the Mississippi Pot Roast for Mother’s Day. Because of the early dinner time and the long cooking time, I am trying to decide whether to smoke the roast on Saturday for 3 hours, sear it, then put in the fridge overnight and put in the dutch oven and cook the additional 6-8 hours on Sunday. The alternatice is to cook it completely on Saturday and reheat Sunday afternoon. Which alternative method would you think is best? Also, do you use the juice from the peperoncini jar or just the peppers? Thanks
Came out great! Since I have a Treager and it doesn’t provide the smoke like most smokers do, I start with a lower temp of 180 to get the most smoke flavor I can and instead of going to next step after 3 hours, I go there when internal temp is 165 because I’m not sure how much lnger I would need time wise at 180 vs. 225. Still got done earlier than expected so lowered temp to 200 for another 45 minutes after done and was a Hugh winner in the house. I also do the pulled beef Hey Grill Hey recepie which also is a huge success and makes great sandwiches. I don’t pull this, eat like a pot roast.
If you choose to finish in the crackpot would it be 6-8 hours on low or high after smoking for 3 hours?
Low
Easily one of the best recipes I’ve ever made. I pour the liquid from the pepperoncinis in a disposable, aluminum pan and add baby carrots and small potatoes.I’ve never been given so many compliments on a recipe.