Smoky & Tender Mississippi Pot Roast: Crock Pot or Smoker Recipe

Smoky & Tender Mississippi Pot Roast: Crock Pot or Smoker Recipe

Looking for a meal that’s easy to make, packed with flavor, and perfect for the cooler months? This Mississippi Pot Roast is a must-try! Whether you're using your trusty crock pot for a no-fuss dinner or adding some smoky goodness with your smoker, this recipe guarantees a tender, melt-in-your-mouth roast every time. The combination of savory ranch dressing, au jus mix, and tangy pepperoncini peppers creates a unique flavor profile that’s become a favorite among BBQ enthusiasts and home cooks alike.

In this post, we’ll show you step-by-step how to make this incredible roast using either method, share tips to help you master the recipe, and give you ideas to level up the flavor. Perfect for busy weeknights or when you want to impress at your next BBQ gathering! Let’s dive in.

 

Mississippi Pot Roast (Crock Pot or Smoker)

Ingredients:

• 3-4 lb chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 6-8 pepperoncini peppers
• 1/2 cup pepperoncini juice (from the jar)
• 1 stick of unsalted butter
• Salt and pepper (to taste)
• Optional for smoker: 2 tbsp of your favorite BBQ rub (like Burn Pit BBQ's 'All Ration' or 'First Strike')

Instructions:

For Crock Pot:

1. Season the roast: Lightly season the roast with salt and pepper.

2. Layer the ingredients: Place the chuck roast in the crock pot, then sprinkle the ranch dressing mix and au jus mix over the top. Add the pepperoncini peppers, pour in the pepperoncini juice, and place the stick of butter on top of the roast.

3. Cook low and slow: Cover and cook on low for 8 hours, or on high for 4-5 hours, until the roast is tender and easily shredded with a fork.

4. Shred and serve: Once cooked, shred the roast using two forks and mix everything together. Serve with mashed potatoes, rice, or as a sandwich.

For Smoker:

1. Preheat the smoker: Preheat your smoker to 225°F, using a wood like hickory or oak for a subtle smoky flavor.

2. Season and smoke: Rub the roast with salt, pepper, and BBQ rub (optional), then place it directly on the smoker for 2-3 hours, until it develops a nice smoky bark.

3. Move to the crock pot: After the roast has absorbed the smoke, transfer it to the crock pot. Add the ranch dressing mix, au jus mix, pepperoncini peppers, pepperoncini juice, and butter. Cook on low for 6-8 hours or until tender and shreddable.

4. Shred and serve: Once done, shred the roast and serve it as desired.

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Grilling Tips:

• Use a cast-iron skillet if you’re transferring from the smoker to the crock pot to retain all the juices and seasoning.

• If you're short on time, you can skip the smoker step and make the whole recipe in the crock pot.

Extra Flavor & Pairing Ideas:

• Serve with sides like roasted veggies, mashed potatoes, or on toasted rolls for an epic sandwich.

• Add a splash of Worcestershire sauce or some garlic powder to elevate the flavor.

FAQ:

1. Can I cook this entirely on the smoker? Yes! After 2-3 hours on smoke, wrap the roast in foil with all the ingredients and continue cooking at 250°F for another 4-5 hours until tender. Look for an internal temperature of 203°F!

2. How do I make this spicier? Add more pepperoncini or mix in a little hot sauce with the juice.

3. What can I use instead of au jus mix? You can use a beef broth concentrate or substitute with a packet of onion soup mix.

Call to Action:

Give this Mississippi Pot Roast a try, and tag us @burnpitbbqguys in your photos!

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