Description
Smoky, savory, and irresistibly tender—this Traeger Mississippi Pot Roast combines classic comfort food with wood-fired flavor. It’s the perfect set-it-and-forget-it meal that delivers bold taste with minimal effort.
Ingredients
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3–4 lb chuck roast
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1 tablespoon salt
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1 tablespoon ground black pepper
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1 tablespoon garlic powder
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1 packet dry ranch seasoning
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1 packet au jus gravy mix
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16 oz jar pepperoncini peppers
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½ cup salted butter, cubed
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½ cup beef stock (optional)
Instructions
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Preheat Traeger grill to 225°F.
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Season chuck roast with salt, pepper, and garlic powder.
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Place roast directly on grill grates and smoke for 3 hours.
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Transfer roast to a foil pan. Sprinkle with ranch seasoning and au jus mix.
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Add pepperoncini peppers and their juice. Top with cubed butter.
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Add beef stock to the pan if desired. Cover with foil.
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Increase grill temp to 300°F and cook for 2–3 hours, or until internal temperature reaches 200°F and meat is fork-tender.
- Let rest for 15 minutes, then shred and serve with juices.
Notes
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For added spice, use extra pepperoncini or their juice.
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A good sear before smoking is optional but adds flavor.
- Serve with mashed potatoes, rice, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Smoked
- Cuisine: Southern