Description
This Traeger smoked Mississippi pot roast takes the classic slow-cooked favorite to the next level with deep, smoky flavors. Tender chuck roast is seasoned, smoked, and then braised with ranch, au jus, butter, and pepperoncini for an unbelievably rich and tangy dish. Perfect for sandwiches, mashed potatoes, or a hearty meal!
Ingredients
- 3–4 lb beef chuck roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup beef broth
- 6–8 whole pepperoncini peppers (plus 1/4 cup juice)
Instructions
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Preheat the Traeger: Set your Traeger grill to 225°F and use hickory, oak, or pecan wood for rich smoke flavor. Let it preheat for about 15 minutes.
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Season the roast: Rub the chuck roast with olive oil, then season all over with salt, pepper, garlic powder, onion powder, and smoked paprika.
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Smoke the roast: Place the roast directly on the Traeger grates. Smoke uncovered for 3 hours, or until the internal temperature reaches 160°F.
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Braise the roast: Transfer the roast to a large cast iron skillet or foil pan. Sprinkle the ranch seasoning and au jus mix over the roast, then add the butter, beef broth, and pepperoncini (plus juice). Cover with foil.
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Continue cooking: Increase the Traeger temperature to 275°F and cook for another 3-4 hours, or until the roast is fork-tender and reaches an internal temperature of 203-205°F.
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Shred & serve: Let the roast rest for 15 minutes, then shred with forks. Mix the meat with the juices and serve hot!
Notes
- For extra smoky flavor, let the roast smoke for 4 hours before braising.
- Want more heat? Add a few dashes of hot sauce or red pepper flakes.
- Great for sandwiches, tacos, or served over mashed potatoes or rice!