Hey guys! For months now, my wife and I have been loving the Slow Cooker Mississippi Pot Roast that we make at home. It’s easy to make, full of flavor, and just the perfect amount of kick to make it WAY better than a regular pot roast. After several times making it, we thought it would be even better if we tried a Smoked Mississippi Pot Roast using the same recipes you find online, but just on a smoker instead of a slow cooker. Well, on Easter Sunday we tested our theory and it turned out amazing! It’s super simple and all you need is a chuck roast, butter, ranch packet, beef seasoning packet, and pepperoncinis. Let’s get to this…
How to Make a Mississippi Pot Roast on a Smoker
To start, we used our Camp Chef Smoker with a tin foil tray to hold our pot roast. If you have a dutch oven, that would be a good option too. We heated the smoker to 225 degrees and then placed the tray on the smoker with a stick of butter, sliced on top of the roast, two cups of water, 6-8 pepperoncinis, a packet of dry ranch seasoning, and a packet of beef au jus seasoning. We started it uncovered on the smoker for four hours, then covered it with foil for the remaining four hours (8 hours total cook time).
Once cooked through and tender, we pulled off the grill and shredded, leaving the peppers in the mix. Then covered and let rest for about 30 minutes to let the meat soak up all the juices in pan. The juices are the BEST part of this!
The whole thing was very simple to make and it was by far the best Mississippi Pot Roast we’ve made to date. The texture was amazing, the burnt ends had so much delicious flavor, and the combination of the au jus, ranch seasoning, butter, and smoke was perfect!
You can use any type of pellets for this recipe, but we chose Mesquite pellets.
Give this Smoked Mississippi Pot Roast recipe a try! You won’t be disappointed!
Smoked Mississippi Pot Roast
- 1 3-4 lb chuck roast
- 1 packet dry ranch seasoning
- 1 packet dry au jus mix/seasoning
- 1 stick butter
- 6-8 whole pepperocinis
- 2 cups water
- Preheat smoker to 225 degrees.
- In a foil pan or Dutch oven, place your Chuck Roast and 2 cups of water.
- Slice stick of butter and place on top of roast. Sprinkle both packets of ranch seasoning and au jus seasoning on top of roast. Top with 6-8 pepperocinis (or more depending on level of heat desired) and then cook for 4 hours uncovered.
- At four hour mark, cover roast with foil and place back on smoker for another four hours.
- Once cooked to tender perfection, remove from smoker and shred in the pan it was smoked in (do not discard juices). Be certain to mix the juice in the bottom of the pan throughout the meat. Let sit for 15-30 minutes.
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