Smoked Mississippi Pot Roast
The viral pot roast recipe adapted for the smoker with incredible depth.
Jump to RecipeThe Mississippi pot roast went viral for good reason - it's incredibly delicious with minimal effort. My smoked version takes this internet sensation and adds a layer of smoky complexity that makes it even more irresistible. The ranch, pepperoncini, and butter combination creates an absolutely addictive flavor profile enhanced by wood smoke.
This is weeknight cooking elevated - perfect for busy families who still want something special for dinner. It's also great for Sunday suppers, potlucks, or any casual gathering where you want maximum flavor with minimum fuss. Set it and forget it while the smoker does the work.
Serve this pot roast over creamy mashed potatoes, egg noodles, or fluffy rice to soak up all that incredible gravy. The meat shreds beautifully for sandwiches too - pile it on hoagie rolls with provolone cheese. Don't forget to serve those pepperoncinis alongside - they're the best part.
Feel free to customize the seasonings - some prefer Italian seasoning instead of ranch mix, while others add a packet of brown gravy mix for extra richness. Try different types of peppers - banana peppers work great if you want less heat, while adding a few jalapeños kicks it up a notch.
The low and slow smoking method allows the chuck roast to become incredibly tender while developing a subtle smoke ring. Use the drippings to make gravy - they're liquid gold with all those butter, ranch, and pepperoncini flavors combined with smoky beef goodness.
Ingredients
Instructions
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1
Season chuck roast with salt and pepper. Try Meat Church Holy Cow Rub for extra flavor.
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2
Smoke at 275°F for 3 hours until bark forms.
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3
Transfer to Dutch oven or foil pan.
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4
Sprinkle with ranch and au jus mix.
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5
Add pepperoncini and juice.
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6
Top with butter.
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7
Cover tightly and return to smoker.
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8
Cook until internal temp reaches 205°F and meat shreds easily. Use an instant-read thermometer for accuracy.
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9
Shred and mix with juices using meat shredding claws.
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10
Serve over mashed potatoes or on hoagie rolls.