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.
Servings: 6 people
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,
Video
Notes
**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.
Nutrition
Calories: 136kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 135mg | Sugar: 1g | Vitamin A: 473IU | Calcium: 5mg