Smoked Mississippi Pot Roast
This smoked Mississippi pot roast is a bold, flavorful twist on the classic with rich seasoning and tender, fall-apart beef. Smoking it adds an extra layer of depth that takes this easy comfort food to the next level.
Mississippi pot roast is a classic, family favorite.
The fall apart beef is tender and absolutely packed with already known for being incredibly tender and packed with flavor.
But smoking it?
It adds an extra level of flavor you just can’t get from a slow cooker or oven while still keep the beef tender and juicy.
And don’t fear smoked Mississippi pot roast is just as easy to make as it is to make it in the slow cooker.
It’s still a more or less set it and forget style recipe that doesn’t ask a lot of you but gives so much in return.
Serve it over mashed potatoes, rice, or on sandwiches for a hearty meal everyone will love.
Ingredients
To make this you’ll need:
- Beef– A 3.5 pound chuck roast
- Seasonings– Salt, garlic powder, onion powder, smoked paprika, pepper, chili, and ground cumin
- Gravy mix– A 1 ounce packet of au jus gravy mix
- Ranch seasoning– A 1 ounce packet of ranch dressing mix
- Butter– Cut into 8 slices
- Pepperoncini peppers– 8-10 of them.
- Water
How to Make
Smoked Mississippi pot roast is so easy to make!
Just whisk the salt, garlic powder, onion powder, paprika, pepper, chili powder, and cumin together in a small bowl.
Rub the seasoning blend evenly out over all sides of the roast.
Transfer the prepared roast directly to the rack of a preheated smoker and smoke for 2 hours at 225°.
After 2 hours, carefully transfer the hot roast to a disposable 9×13″ baking pan and sprinkle both packets of seasoning evenly out overtop.
Top the seasoned roast with the butter pats and peppers and pour the water into the pan around the roast.
Cover the pan with aluminum foil to seal it.
Then carefully return it to the smoker, and continue cooking for 2 – 2 1/2 more hours.
Slice, or shred, and serve warm.
Enjoy!
Serving Suggestions
This smoked Mississippi pot roast is delicious served in a bun for sandwiches with some of the drippings on the side for dipping.
It’s also delicious with mashed or roast potatoes and your favorite steamed or roasted veggies.
Storing Leftovers
Store leftovers by transferring the meat and its juices within two hours of cooking to an airtight container in the fridge.
You can also transfer it to freezer safe bags and freeze it for up to 6 months.
Reheat in the oven or on the stovetop until warmed through.
Tips and Tricks
- Mild wood chips, like apple, cherry, and maple, will work best for this recipe
- Adjust the seasoning to suit your tastes.
- If you are watching your salt intake, adjust the amount of salt and look for low sodium au jus and ranch seasoning packets.
Other Mississippi Pot Roast Recipes
Smoked Mississippi pot roast is a delicious twist on this classic family friendly meal.
Make it and enjoy!
Looking for other Mississippi pot roast recipes?
Try these:
- Mississippi Pot Roast Dip
- Mississippi Meatloaf
- Baked Mississippi Chicken
- Mississippi Pot Roast Stew
- Mississippi Meatballs
- Mississippi Chicken & Potato Skillet
If you’ve tried this SMOKED MISSISSIPPI POT ROAST, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Smoked Mississippi Pot Roast
Ingredients
- 3 1/2 lb chuck roast
- 2 tsp salt
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp smoked paprika
- 1 tsp pepper
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 1 oz pkt au jus gravy mix
- 1 1 oz pkt ranch dressing mix
- 1/2 cup butter cut into 8 slices
- 8-10 pepperoncini peppers
- 1/3 cup water
Instructions
- Add the salt, garlic powder, onion powder, paprika, pepper, chili powder, and cumin to a small bowl. Whisk together to evenly combine. Rub the seasoning blend evenly out over all sides of the roast.2 tsp salt, 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 1 1/2 tsp smoked paprika, 1 tsp pepper, 1/2 tsp chili powder, 1/2 tsp ground cumin, 3 1/2 lb chuck roast
- Transfer the prepared roast directly to the rack of a preheated smoker and smoke for 2 hours at 225°.
- Carefully transfer the hot roast to a disposable 9x13" baking pan.
- Sprinkle both packets of seasoning evenly out overtop. Add the butter pats and peppers directly on top of the meat. Pour the water into the pan.1 1 oz pkt au jus gravy mix, 1 1 oz pkt ranch dressing mix, 1/2 cup butter, 8-10 pepperoncini peppers, 1/3 cup water
- Cover the pan with aluminum foil to seal, then carefully return it to the smoker, and continue cooking for 2 - 2 1/2 more hours.
- Slice, or shred, and serve warm.
Notes
- Mild wood chips, like apple, cherry, and maple, will work best for this recipe
- Adjust the seasoning to suit your tastes.
- If you are watching your salt intake, adjust the amount of salt and look for low sodium au jus and ranch seasoning packets.
Nutrition
