Smoked Mississippi Pot Roast

Ingredients

• 1.59 kg (3 ½ pounds)chuck roast
• 2 teaspoonssalt
• 1 ½ teaspoonsgarlic powder
• 1 ½ teaspoonsonion powder
• 1 ½ teaspoonspaprika
• 1 teaspoonground black pepper
• ½ teaspoonchilli powder
• ½ teaspoonground cumin
• 28 g (1 ounce) envelopeAu Jus gravy mix
• 28 g (1 ounce) enveloperanch dressing mix
• 113 g (½ cup; 8 tablespoons), cut into 8 piecesunsalted butter
• 8 to 10pepperoncini peppers
• 80 ml (⅓ cup)water

Instructions

1. 1

   Set out the roast

   Place the chuck roast on a large plate.

2. 2

   Mix the rub

   In a small bowl, combine the salt, garlic powder, onion powder, paprika, black pepper, chilli powder and cumin. Rub the mixture evenly over the roast.

3. 3

   Chill the roast

   Cover the seasoned roast loosely and refrigerate it until you are ready to smoke it.

4. 4

   Preheat the smoker

   Heat the smoker to 107°C (225°F).

5. 5

   Smoke the beef

   Set the roast on the smoker grate and smoke it for 2 hours.

6. 6

   Move to a pan

   Transfer the roast to a heatproof pan.

7. 7

   Add the mixes

   Sprinkle the Au Jus gravy mix and ranch dressing mix over the meat.

8. 8

   Add butter and peppers

   Arrange the butter pieces and pepperoncini around the roast and on top.

9. 9

   Pour in water

   Add the water to the pan.

10. 10

    Smoke until tender

    Cover the pan and continue smoking until the roast reaches an internal temperature of 96°C (205°F), about 2 to 2 ½ hours.

11. 11

    Shred and serve

    Pull the beef apart with two forks and stir it into the juices in the pan. Serve straight away.

What is smoked Mississippi pot roast?

Mississippi pot roast is an American-style beef roast known for its rich, savoury seasoning and tangy pepperoncini. This version starts in a smoker, then cooks covered in a pan until the chuck is tender enough to shred.

The spice rub gives the meat flavour before it goes into the smoker, while the butter, seasoning mixes and peppers make a full-bodied cooking liquid. Serve the beef with its juices so none of that flavour is left in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 477 calories, 39g protein, 4g carbs, 34g fat.

The beef supplies most of the protein, while the butter contributes much of the fat; the small amount of carbohydrate comes mainly from the seasoning mixes. Pair a serving with vegetables and a moderate portion of mashed potatoes, or use a smaller amount of beef in a sandwich with a fresh side.

Why chuck roast works

Chuck roast: this cut benefits from a long, slow cook, which gives it time to become tender enough to pull apart. Keep it whole while smoking so it can be handled easily before it moves to the pan.

Pepperoncini: their tangy, mildly peppery flavour offsets the richness of the beef and butter. Arrange them around the roast as directed so their flavour joins the pan juices.

Seasoning the beef

Dry rub: mix the salt and spices thoroughly before applying them, so the seasoning is distributed evenly over the surface. Refrigerating the rubbed roast until cooking time gives the seasoning time to sit on the meat.

Packet mixes: the Au Jus and ranch mixes are added after the first two hours of smoking. Sprinkle them over the roast rather than mixing them into the water first, following the recipe's layering method.

The covered pan stage

First smoke: the roast spends 2 hours directly on the smoker grate before it is moved to a pan. This gives it an initial stretch of uncovered smoking before the other ingredients are added.

Covered finish: once the roast is covered, cook it until its centre reaches 96°C (205°F), about 2 to 2 ½ hours. The internal temperature is the recipe's doneness cue; use a thermometer rather than relying on time alone.

Shredding and serving

Tenderness: at the stated temperature, the roast should be ready to pull apart with two forks. Shred it in the pan or on a board, then return it to the pan juices as the method directs.

Serving ideas: spoon the beef and juices over mashed potatoes or tuck them into sandwiches. A simple green vegetable or salad can add freshness alongside the rich, savoury meat.

Planning the cooking time

The smoking stages take about 4 to 4 ½ hours in total: 2 hours uncovered, then about 2 to 2 ½ hours covered. The recipe gives 255 minutes overall, but allow extra time if your smoker or roast takes longer to reach the temperature and tenderness cues.

Chill the seasoned roast until you are ready to cook it, and have the heatproof pan ready for the halfway transfer. Keeping that transition organised makes it easier to add the mixes, butter, peppers and water promptly.

Recipe notes & tips

• Use a heatproof pan that is large enough to hold the roast and its juices.
• Check the temperature in the thickest part of the roast, avoiding the pan.
• Keep the pan covered during the second smoking stage.
• Let the beef reach the stated temperature before trying to shred it.
• Stir the shredded meat through the pan juices before serving.

Variations

• More pepperoncini: add extra peppers for a tangier, more peppery finish.
• Milder flavour: use fewer pepperoncini while keeping the rest of the method unchanged.
• Sandwich filling: pile the shredded beef into rolls and spoon over a little of the pan juice.
• Potato topping: serve the beef and juices over mashed potatoes for a hearty plate.
• Vegetable side: add a crisp salad or cooked green vegetables alongside the roast.

Common mistakes to avoid

• Uneven seasoning: rub the spice mixture over the whole surface of the roast.
• Skipping the covered stage: cover the pan for the second stretch of smoking as directed.
• Guessing doneness: check for an internal temperature of 96°C (205°F).
• Shredding too early: wait until the roast reaches the stated temperature and pulls apart easily.
• Leaving the juices behind: stir the shredded beef into the pan juices before serving.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 to 4 days. Reheat the beef with some of its juices until steaming hot; it can also be frozen in an airtight container for up to 3 months.

Frequently asked questions