The Smoked Mississippi Pot Roast is a mouth-watering, must-try dish that’s taken over Sunday dinner tables, especially in the South. This classic Southern recipe uses chuck roast, ranch seasoning, and spicy pepperoncini for the best flavor. The slow smoke process in a Mississippi pot roast smoker or slow cooker enhances the taste, making it one of the most comforting, delicious dinners.
In recent years, it’s gained immense popularity as a go-to recipe and a huge crowd-pleaser, similar to favorites like Traeger Smoked Burgers and Smoked Flank Steak. Its spiciness and tender texture make it an incredible, satisfying meal for any family.
Why does This Pot Roast Stand Out?
The Mississippi pot roast stands out with its bold and rich flavors, combining ranch seasoning, melted butter, and tangy pepperoncini peppers. This creates a deep, herbaceous taste with a perfect balance of smokiness and spice.
A Flavorful Smoky Twist
This smoky twist on classic pulled beef makes the BEST Mississippi pot roast, full of rich BBQ flavor. It’s cooked on a smoker, turning this delicious roast into the ultimate comfort food. With just a handful of simple ingredients, this viral recipe delivers a fork-tender dish perfect for cozy dinners or meal prep. Perfect Baked Boneless Chicken Thighs is another great dish to try if you love easy, flavorful meals.
What You Need for Mississippi Pot Roast
To make this delicious smoked Mississippi pot roast, start with a 3-4 pound chuck roast, seasoned with 2 teaspoons of Hey Grill Hey Beef Seasoning. Add a 1-ounce packet of dry ranch seasoning and Use 1 packet of au jus gravy mix for rich flavor. Include a 16-ounce jar of sliced or whole pepperoncini and a small yellow onion for an extra kick. Mix in 1/2 cup of butter to keep the meat tender. This shredded roast will impress your guests, who can decide whether to pick out whole or sliced pepperoncini.
Step-by-Step Smoked Mississippi Pot Roast Recipe
Preheat your smoker
To start, preheat your smoker to 225 degrees. Season the roast with Montreal steak seasoning or a good BBQ rub, making sure to cover the entire outside. Place it on the grill rack, and let it smoke for 3 hours using applewood or hickory wood for that deep, smoky flavor.
Slice the onion
Slice the onion and place it at the bottom of a Dutch oven or an aluminum foil pan. Remove the roast from the smoker and set it on top of the sliced onions.
Sprinkle the mix
Sprinkle the dry ranch dressing mix and au jus mix evenly around the roast. Pour in a jar of pepperoncini, including the contents and liquid. Add a little water, dab pats of butter on top, cover with a lid, and return it to the Mississippi pot roast smoker. Let it cook for 5 – 7 hours until the internal temperature reaches 205 degrees, even if smoking stops.
Use Thermapen ONE
Check the temperature with the Thermapen ONE, an instant-read thermometer that ensures accuracy every time. (Note: This may contain affiliate links from Thermoworks, which could earn a small commission at no extra charge.)
Shred the meat
When the roast is done, use a fork to shred the meat, gently pulling the roast apart. Mix everything well in the Dutch oven or foil pan, creating a tender and juicy dish.
Secrets to a Delicious Smoked Mississippi Pot Roast
- Choose a well-marbled chuck roast, ideally 3-4 pounds to feed up to 6 people. The extra fat content ensures a tender and juicy roast after the smoke process.
- Adjust the seasoning level based on your taste. Use au jus mix and a ranch packet, but if you find it too salty, try a lower sodium alternative or use half a jar of the pepperoncini brining liquid.
- For a perfect braising liquid, mix 1/2 cup water with the seasonings. This helps keep the roast moist during cooking and adds great flavor.
- Make it a versatile dish! Shred the roast and serve it over rice, mashed potatoes, or in a crispy bun for a French dip sandwich.
- If you’re short on time, use an Instant Pot for a quicker meal, but cook it low and slow for the best results. For a thicker gravy, whisk in cornstarch and cook for an extra 10 minutes.
- The roast can be made ahead for potlucks or family dinners. Prepare it, store it hot in a recipe card or container, and it will be a hit at any party or entre destination.
Common Mistakes for Tough Pot Roast
If your Mississippi pot roast smoked isn’t pull-apart tender, it’s likely due to the cooking process. For the best results, cook the meat low and slow for at least 3 hours to develop the smoky flavor. Make sure to seal the pot with a lid or cover it tightly with aluminum foil to trap the moisture. Using enough liquid like the jar of pepperoncini and avoiding lifting the lid during cooking helps the meat stay moist. The dry mixes need time to blend in, and the steam will slowly tenderize the roast as it cooks.
Serving Suggestions
Serve your Smoked Mississippi Pot Roast with:
✔️ Mashed potatoes for a rich, creamy meal
✔️ Green beans or roasted vegetables for a balanced plate
✔️ Jalapeño cheddar buns for a delicious sandwich
✔️ Rice or egg noodles to soak up all the flavorful juices
This dish is perfect for potluck dinners, meal prepping, or even making amazing pulled beef sandwiches!
FAQS:
- What is Mississippi Roast made of?
Mississippi Roast is made with a chuck roast, ranch seasoning, au jus gravy mix, pepperoncini peppers, and butter, creating a rich, savory flavor. - Is a smoked roast good?
Yes, a smoked roast is incredibly flavorful. The slow smoking process infuses the meat with a smoky, tender taste that enhances the classic Mississippi Roast. - What to serve with a Mississippi roast?
Serve Mississippi Roast with mashed potatoes, roasted vegetables, or a side of buttery biscuits. It pairs well with hearty sides that can soak up the flavorful gravy. - How long should you smoke a roast?
Typically, smoke the roast at 225°F for 3-5 hours, or until the internal temperature reaches 195°F for a tender, juicy result.