Smoked Mississippi Pot Roast

A classic pot roast cooked on the smoker for a smoky kick and extra flavor.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 347kcal

Author Breanna Stark

Ingredients

3 lb chuck or shoulder roast
½ tbsp olive oil
1 tbsp beef rub or steak seasoning
1 packet ranch seasoning
1 packet beef gravy mix
8 oz beef broth
16 oz jar pepperoncini plus juice

Instructions

Preheat your smoker to 250°F.
Coat your beef roast in olive oil, then season it on all sides with the beef rub.
Place the roast on the grates of the smoker for three hours, or until it reaches an internal temperature of around 170°F.
Transfer the roast to a large pan and pour the ranch seasoning and beef gravy mix on top.
Pour the beef broth into the bottom of the pan, then pour the entire jar of pepperoncini peppers (juice included) over the top.
Wrap the pan in foil and place it back on the smoker for one more hour, or until it reaches 205°F and is fully probe tender.
Let rest for 15 minutes, then shred and serve.

Notes

Seasoning - When choosing a beef rub or steak seasoning opt for something a little more pepper-heavy with a lower salt content. The rest of the ingredients that you will use to braise the beef all contain salt, so this recipe can get salty if you’re not careful.

Nutrition