Few meals hit the mark for flavor, ease, and comfort like a Traeger Mississippi Pot Roast. This dish brings together bold, savory ingredients and infuses them with that irresistible smoky depth only a Traeger grill can provide. The chuck roast, slow-cooked and perfectly seasoned, becomes tender and juicy after hours of low-and-slow smoking. With a flavor profile built on ranch seasoning, au jus gravy mix, and the tangy kick of pepperoncini, this roast stands out as more than your average Sunday dinner. The addition of salted butter ensures richness, while optional beef stock offers extra moisture if needed.

This is the kind of recipe that transforms a simple cut of meat into something extraordinary. Whether you’re meal-prepping for the week or serving guests on a relaxed weekend, this pot roast fits the bill. The Traeger adds smoky complexity, turning an already comforting dish into a standout experience. Served with mashed potatoes, over rice, or on sandwich buns, this roast adapts to your needs. It’s straightforward, mostly hands-off, and produces mouthwatering results every time—making it a go-to for both experienced grillmasters and beginner cooks.

Why You’ll Love This Recipe

Smoky and Savory Flavor: The Traeger’s wood pellet smoke gives the roast a deep, rich flavor profile.
Set-It-and-Forget-It: Once it’s on the grill, minimal hands-on time is required.
Versatile Serving Options: Great over potatoes, rice, noodles, or in sandwiches.
Family-Friendly: The mild heat from pepperoncini is balanced and crowd-pleasing.
Perfect for Meal Prep: Makes large portions that store and reheat well.

Ingredients

Chuck roast
Salt
Ground black pepper
Garlic powder
Dry ranch seasoning mix
Au jus gravy mix
Pepperoncini (with juice)
Salted butter
Beef stock (optional)

Variations

Slow Cooker Version: Skip the Traeger and cook it in a slow cooker for a more traditional prep.
Add Veggies: Add potatoes, carrots, or onions to the pan for a complete one-pot meal.
Spicier Kick: Use hot pepperoncini or add red pepper flakes for more heat.
Lighter Option: Trim visible fat from the chuck roast before cooking.
Sandwich Style: Shred and pile onto hoagie rolls with melted provolone for roast beef sandwiches.

How to Make the Recipe

Step 1

Preheat your Traeger to 225°F with your preferred wood pellets—hickory or mesquite work well.

Step 2

Pat the chuck roast dry. Season generously on all sides with salt, black pepper, and garlic powder.

Step 3

Place the seasoned roast directly on the grill grates. Smoke for 2 hours to develop flavor.

Step 4

Transfer the roast to a cast iron skillet or disposable aluminum pan. Sprinkle the dry ranch seasoning and au jus mix over the top.

Step 5

Add the pepperoncini (with some of the juice) around the roast. Dot the top with cubed salted butter.

Step 6

Pour in the beef stock if using, then cover the pan tightly with foil.

Step 7

Increase the Traeger temperature to 275°F and continue cooking for 3–4 more hours, or until the roast is fork-tender.

Step 8

Shred the meat in the juices and serve warm.

Tips for Making the Recipe

Let the roast come to room temperature before seasoning to ensure even cooking.
Use a meat thermometer; the roast is done when it reaches about 200–205°F and shreds easily.
Don’t skip the pepperoncini—they add essential tang and depth.
For extra flavor, sear the roast in a hot skillet before placing it on the smoker.
Keep the roast covered during the final cook phase to retain moisture.

How to Serve

Serve shredded Mississippi Pot Roast over creamy mashed potatoes, buttered egg noodles, or white rice. It’s also fantastic in crusty sandwich rolls with melted cheese. For a lighter meal, serve it alongside roasted vegetables or in lettuce wraps.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool completely and store in an airtight container in the fridge for up to 4 days.

Freezing

Freeze in portioned, airtight containers for up to 3 months. Include some of the juices to keep the meat moist.

Reheating

Reheat gently in a covered skillet over low heat or in the microwave with added broth or juices to keep the meat tender.

FAQs

1. Can I make this without a Traeger grill?

Yes, it can be made in a slow cooker or oven—just follow the same seasoning and cook time guidelines.

2. Do I have to use beef stock?

No, it’s optional. The roast will release juices as it cooks, but the stock adds extra moisture and depth.

3. Are pepperoncini too spicy?

Not typically. They add tang more than heat and mellow out during cooking.

4. Can I use a different cut of beef?

Yes, brisket or bottom round roast can work, but chuck is best for tenderness and flavor.

5. What wood pellets should I use?

Hickory and mesquite add strong smoky flavor, while apple or cherry give a milder finish.

6. Can I prep this ahead of time?

Yes, you can season the roast and prep all ingredients a day ahead, then refrigerate until ready to smoke.

7. Can I use margarine instead of butter?

Real butter is preferred for flavor, but margarine can be used in a pinch.

8. Is this recipe low carb?

Yes, the main ingredients are low in carbs, especially if served without bread or potatoes.

9. How do I know when the roast is done?

It should reach an internal temp of 200–205°F and pull apart easily with a fork.

10. Can I make sandwiches with the leftovers?

Absolutely. Pile onto toasted rolls with cheese for delicious roast beef sandwiches.

Conclusion

This Traeger Mississippi Pot Roast is the perfect blend of savory, smoky, and tangy flavors that create a hearty and unforgettable meal. It’s easy to prepare, versatile in serving, and yields tender, juicy meat every time. Whether you’re cooking for a crowd or prepping for the week ahead, this pot roast is a reliable, delicious choice that brings comfort and bold flavor to the table.