Smoked Mississippi Pot Roast is a flavorful twist on the classic slow-cooked dish made with chuck roast, ranch seasoning, au jus, and pepperoncini. Smoking the meat low and slow gives it extra depth and a rich bark. No searing needed. Just prep it and let the smoker do the work.
Big Southern Flavors with Minimal Effort!
Mississippi Pot Roast is one of those recipes that I learned a long time ago. I find myself coming back to it over and over again because it’s incredibly simple and packed with flavor. The roast makes enough to feed a few extra friends (perfect when I need more servings than my Smoked Whole Chicken Recipe offers), so it’s perfect for parties or BBQs!
Sometimes I make Instant Pot Mississippi Pot Roast, or I use the crockpot to make a slow cooker Mississippi chicken version. But when the weather is nice and I have a few hours free on the weekend, smoking this chuck roast with tangy pepperoncini and seasonings is really the way to go for the most tender shredded beef.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chuck Roast: I’m using a roast that is about 4 pounds. You can also use two smaller roasts that add up to 4 pounds. If you can’t find chuck roast, try making smoked Mississippi pot roast with a similarly sized brisket or round steak. Look for plenty of marbling, and don’t worry about buying anything more expensive. The cheapest cuts of beef make the best pot roast, and since we’re cooking this roast low and slow, it will be amazingly tender when it’s done.
- Pickled Pepperoncini Peppers: Whole pepperoncinis are a key ingredient for any Mississippi roast. The peppers add a bit of acidity and some spice! Eight or ten peppers give this recipe a moderate amount of heat. To make it spicier, add more, or add less for a milder outcome.
- Seasoning Mixes: This recipe calls for a few envelopes from the spice aisle. Pick up one packet of au jus gravy mix and another of ranch dressing mix or ranch seasoning. I sometimes replace the au jus mix with an onion soup packet for even more savory flavor.
- Butter: Use unsalted butter here, as the seasoning packets already have plenty of salt. This will help turn the juices of the chuck roast into the most lovely brothy gravy.
- A Dry Rub: Before we start smoking this piece of meat, we will rub it with a tasty mixture of salt, black pepper, chili powder, garlic powder, onion, paprika, and cumin. This particular spice mix is delicious on chicken, hamburgers, or roasted potatoes too, so feel free to make some extra.
Tip!
For even more tang and spice, add the liquid from the peppers into the pot too! Otherwise, drain the peppers and use water as directed in the recipe.
Mississippi Pot Roast is the perfect smoker recipe for a party, or as a family meal. Leftovers are delicious, so don’t worry about making too much food!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Smoked Mississippi Pot Roast
Equipment
- Smoker
- Large plate
- Small bowl
- Measuring spoons
- Heatproof pan or Dutch oven
- Meat thermometer
- Two forks
Ingredients
- 3 ½ pounds (1.6 kg) chuck roast
- 2 teaspoons salt
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons paprika
- 1 teaspoon ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 ounce (28 g) envelope Au Jus gravy mix
- 1 ounce (28 g) envelope ranch dressing mix
- ½ cup (113 g) unsalted butter cut into 8 tablespoons
- 8 to 10 (170 g) pepperoncini peppers
- ⅓ cup (80 ml) water
Instructions
- Place the chuck roast on a large plate.
- Combine salt, garlic powder, onion powder, paprika, ground black pepper, chili powder, and cumin in a small bowl. Rub the spice mixture evenly over the roast.
- Loosely cover, and chill the seasoned roast in the fridge until ready to smoke.
- Preheat the smoker to 225 °F (107 °C).
- Transfer the roast to the smoker grate, and smoke for 2 hours.
- Move the roast into a heatproof pan.
- Sprinkle the Au Jus gravy mix and ranch dressing mix over the meat.
- Arrange the butter slices and pepperoncini around and on top of the roast.
- Pour the water into the pan.
- Cover and continue smoking until the internal temperature reaches 205°F (96°C), about 2 to 2 ½ hours.
- Shred the beef with two forks and stir it into the pan juices. Serve immediately.
Notes:
- Store leftover pot roast in the fridge for up to 4 days.
- To add sweetness and make this a bit more kid-friendly, stir a little bit of brown sugar into the spice rub.
- If you’re smoking with wood, choose mild options like cherry, apple, or maple. It’s also fine to smoke this roast without any wood chips, as the charcoal will add a mild, smoky flavor as well.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Recipe Tips
- Adjust the Seasonings. Any all-purpose meat spice rub can be used to season the roast before smoking. Use your favorite, or try a pre-mixed rub.
- Dry brining in the fridge. After you’ve seasoned the roast, place it in the fridge, loosely covered, for a few hours if you can. During this time in the refrigerator, the salt will permeate into the meat, drying the surface so that you get a wonderful crust or bark on your roast.
- Be ready to adjust timing. There are a number of reasons why your roast may need more or less time than mine to fully cook. If needed, continue to smoke the beef with the seasonings in a pan past the 2.5-hour mark until it reaches the proper temperature.
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How to Serve Mississippi Pot Roast
Once finished, shred the meat into bite-sized pieces, leaving it in the gravy. Now it’s ready to be served on top of a fluffy pile of mashed potatoes or rice, or on buns topped with cheese and fresh toppings like lettuce, tomato, and onion.
On the side, stick with classic BBQ side dishes like Deviled Egg Potato Salad, Tuna Pasta Salad, or Grilled Corn.
If you need a dessert, a few of my favorite summer treats are this no-bake funfetti cheesecake and easy lemon brownies.
Smoked Pot Roast Questions and Answers
How can I make this on the smoker but without too much smoke flavor?
Avoid using strong wood (like hickory) without balancing it with milder fruit woods. Strong woods can lead to an ashy flavor. You can also smoke with only charcoal for a mild smoky flavor.
Can I overcook a chuck roast in the smoker?
It’s hard to overcook this cut of meat, so you do have a little bit of wiggle room when it comes to timing. I like to initially smoke just the meat for about 2 hours. Then cook it with the seasonings until it reaches 205°F (96°C). In total this should take 4 hours, maybe 5. Cooking for longer than this can lead to stringy, dry beef.
How can i thicken the gravy?
The easiest way to thicken the sauce in your Mississippi pot roast is to transfer the liquid to a pan over a burner and bring it to a boil. Whisk in a slurry of water and cornstarch. Start with about a tablespoon of cornstarch, and add more if needed to get the consistency that you like.
Carolyn Wright says
How do I get the recipes that I saved using my e-mail address
Diana says
Hi Carolyn, you should receive an email with links to the recipes you saved, sent to the email address you provided. Be sure to check your spam or promotions folder just in case it landed there!