Smoked Mississippi Pot Roast
8 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 ½ pounds chuck roast
- 2 teaspoons salt
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons paprika
- 1 teaspoon ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 ounce envelope Au Jus gravy mix
- 1 ounce envelope ranch dressing mix
- ½ cup unsalted butter ( cut into 8 tablespoons)
- 8 to 10 pepperoncini peppers
- ⅓ cup water
Method
- Place the chuck roast on a large plate.
- Combine salt, garlic powder, onion powder, paprika, ground black pepper, chili powder, and cumin in a small bowl. Rub the spice mixture evenly over the roast.
- Loosely cover, and chill the seasoned roast in the fridge until ready to smoke.
- Preheat the smoker to 225 °F (107 °C).
- Transfer the roast to the smoker grate, and smoke for 2 hours.
- Move the roast into a heatproof pan.
- Sprinkle the Au Jus gravy mix and ranch dressing mix over the meat.
- Arrange the butter slices and pepperoncini around and on top of the roast.
- Pour the water into the pan.
- Cover and continue smoking until the internal temperature reaches 205°F (96°C), about 2 to 2 ½ hours.
- Shred the beef with two forks and stir it into the pan juices. Serve immediately.