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Pot roast in a pan with aromatics and butter, ready for the smoker.

Smoked Mississippi Pot Roast

If you've never enjoyed pot roast smoked until super juicy and tender, you're in for a special treat! Slow-braised Smoked Mississippi Pot Roast elevates a chuck roast to mouth-watering heights with just a few simple ingredients and a little bit of easy know-how.
Servings: 6 servings
Chef Alli
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes

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Ingredients
 

  • 3 lb. beef chuck roast
  • 8 whole pepperoncini peppers, may substitute sliced pepperoncini peppers if desired
  • 1 oz. packet au jus mix
  • 1 oz. packet dry ranch dressing mix
  • 8 oz. baby carrots, optional
  • 1/2 cup unsalted butter cut into chunks
  • 1/2 cup water

Instructions
 

  • Preheat a heavy-bottomed skillet over medium-high heat (I like to use my Lodge 12-inch cast iron skillet; add a good drizzle of olive oil.
  • When the oil is nicely hot and sizzling, add the roast, searing it off on both sides.
  • Preheat your smoker to 250 degrees F.
  • Place the seared chuck roast and all its juices from the skillet into the bottom of an aluminum pan.
  • Surround the roast with the baby carrots, chunks of butter, and pepperoncini.
  • Sprinkle the content of the au jus packet and the ranch dressing packet over the ingredients in the pan.
  • Gently pour 1/2 cup water over all the ingredients in the pan. *If you love the flavor of pepperoncini, add some of the juice from the jar to the liquid in the pan with the roast. If you love spicy flavors, use all pepperoncini juice in place of the water.
  • Place the roast, uncovered, onto the smoker; close the lid and let it smoke for 2-3 hours, or until the internal temperature of the roast is 170 degrees F. Remove the roast from the smoker; cover tightly with foil.
  • Place the wrapped roast into a preheated 300 degree F. oven, covered, until it reaches 200-205 degrees F. at the center and is very fork-tender.
  • Roast is delicious served over mashed potatoes or buttered rice, with warm bread or rolls for sopping up the sauce.

Notes

Recipe Tips

If you need to feed more people, you can double or triple this recipe, depending on how many pans of Traeger smoked pot roast will fit on your smoker.
If your family doesn’t like the flavor of pepperoncini peppers or you find them just too spicy, substitute banana peppers; you will find these much more sweet than hot, yet still pickled.
Baby carrots are an optional ingredient in this recipe, used mainly to add flavor and some pretty color contrast to the beef. You could also make smoked pot roast with potatoes or a combination of both vegetables. If you plan to eat the vegetables as you enjoy the roast (instead of just for flavor and color), wait to add them when you move the roast to the oven.
We used a three-pound chuck roast for this recipe, but any chuck roast weighing 3-5 pounds works just fine. Adjust the cooking time based on the internal temperature of the meat so that it’s fork-tender and juicy when you eat it.

Nutrition

Calories: 588kcalCarbohydrates: 10gProtein: 44gFat: 42gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 197mgSodium: 952mgPotassium: 915mgFiber: 2gSugar: 2gVitamin A: 5761IUVitamin C: 12mgCalcium: 64mgIron: 5mg
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