Mississippi Pot Roast
3-4 Pound chuck roast
2 teaspoons Hey Grill Hey Beef Seasoning
1-ounce packet dry ranch seasoning
1-ounce packet au jus gravy mix
16-ounce jar sliced (or whole) pepperoncinis
1 small yellow onion - sliced
1/2 cup butter (unsalted)
Prepare your grill for an INDIRECT cook. Bring up to 225 degrees F.
Prep the Roast. Season the roast on all sides with equal parts salt, pepper, and garlic powder.
Place the roast on your smoker and smoke for 3 hours.
Transfer the roast to a large Dutch oven (with a lid) or a disposable aluminum pan. Place the roast on top of the onion, and pour the ranch seasoning, au jus mix, and the full jar of pepperoncinis in the pan. Top with the butter cut into tablespoon-sized pads.
Finish smoking in the Dutch oven. Cover the pan with the lid or foil and return to the smoker for an additional 6-8 hours, or until the internal temperature of the roast reads about 205 degrees F and the meat shreds easily with a fork.
Shred and serve. Shred the meat in the pan with all of the juices. Discard any gristle,
If you use sliced pepperoncinis in your roast, they will be mixed in with the meat once you shred them. If you choose to use whole pepperoncinis, you can pick them out prior to shredding. Decide whether you and your guests want to eat these pepperoncinis prior to cooking so you can decide what type to purchase
The seasoning, au jus, and ranch packet all have salt as an ingredient. Add in the jar of pepperoncinis and the brining liquid and it can get strong and salty. If you like a lower sodium alternative, use low sodium au jus mix and only a half jar of the pepperoncinis. Add in 1/2 cup of water to the pan before braising
This Mississippi pot roast can be eaten and enjoyed in a variety of ways. While it tastes amazing as-is, you can also serve it over rice, mashed potatoes, or with a variety of cooked veggies (like potatoes and carrots). You can also try it on a crispy broiled bun and dip it in extra au jus for a french dip sandwich