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Smoked Mississippi Pot Roast

The Smoked Mississippi Pot Roast is a rich, flavorful dish made with a chuck roast, ranch seasoning, au jus gravy mix, and pepperoncini peppers, slow-smoked to perfection for a tender, savory meal that’s perfect for any family gathering.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: comfort food, southern
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb chuck roast
  • 2 teaspoons Hey Grill Hey Beef Seasoning or your preferred BBQ rub
  • 1 packet dry ranch seasoning
  • 1 packet au jus gravy mix
  • 16 oz jar of sliced or whole pepperoncini with liquid
  • 1 small yellow onion sliced
  • 1/2 cup butter
  • 1/2 cup water for braising

Equipment

  • Smoker
  • Dutch oven or aluminum foil pan
  • Instant-read thermometer
  • Knife and cutting board
  • Fork
  • Skewers

Method
 

  1. Preheat the Smoker: Set your smoker to 225°F. Season the roast with the beef seasoning and rub it evenly.
  2. Smoke the Roast: Place the roast on the smoker rack and cook for 3 hours, using applewood or hickory wood for flavor.
  3. Prepare the Onion: Slice the onion and place it at the bottom of your Dutch oven or aluminum foil pan.
  4. Season the Roast: After 3 hours of smoking, remove the roast and place it over the onions. Sprinkle the ranch and au jus seasoning mixes around the roast. Add the pepperoncini, including its liquid.
  5. Cook the Roast: Add water, place pats of butter on top, and cover with a lid or foil. Return it to the smoker and cook for 5-7 hours or until the internal temperature reaches 205°F.
  6. Shred the Meat: After the roast is done, use a fork to shred it, mixing everything in the pan to ensure the meat is tender and juicy.

Notes

The calorie count is an estimate and may vary based on ingredients and portion sizes. For accuracy, check packaging or use a nutrition calculator.