My Favorite Traeger Mississippi Pot Roast Recipe

There’s something special about a slow-cooked beef dish that just warms the heart and fills the home with comforting aromas. For me, that dish is the Mississippi Pot Roast, a savory, succulent recipe that’s become a staple in my household.

I’m excited to share my twist on this classic recipe, using my Traeger pellet grill to infuse the roast with a rich, wood-fired flavor. The combination of tender beef, tangy pepperoncini peppers, and savory Ranch seasoning creates a truly unforgettable meal.

Cooking this dish on my Traeger is a game-changer, as the low-and-slow method breaks down the tough muscle fibers, resulting in a melt-in-your-mouth texture that’s hard to resist.

Key Takeaways

• Transform an affordable cut of beef into a flavor-packed meal.
• Experience the unique tangy, savory profile of Mississippi Pot Roast.
• Discover how the Traeger pellet grill infuses the roast with delicious smoke flavor.
• Learn how to create a hearty, comforting dish perfect for family dinners.
• Understand the benefits of low-and-slow cooking for tender, fall-apart beef.

What Makes This Traeger Mississippi Pot Roast Recipe Special

My Traeger Mississippi Pot Roast recipe is a game-changer, offering a depth of flavor that’s hard to achieve with traditional cooking methods. The key to this recipe’s success lies in its unique cooking process and the quality of the ingredients used.

The Origin of Mississippi Pot Roast

Mississippi Pot Roast is a beloved dish that originated in the Southern United States. It’s known for its tender beef and rich, tangy flavor profile, typically achieved through slow cooking in a Dutch oven or slow cooker. The traditional recipe includes a pot roast, pepperoncini, and a packet of ranch seasoning, among other ingredients.

Why Cooking It on a Traeger Makes a Difference

Cooking this pot roast on a Traeger grill adds an incredible dimension of flavor that you simply can’t achieve in a slow cooker or oven. The live wood fire of the Traeger infuses the beef with a subtle smokiness that complements the savory-tangy profile of the Mississippi pot roast perfectly.

The consistent, indirect heat of the smoker ensures even cooking throughout the large cut of meat, resulting in perfect tenderness. I’ve found that the temperature control on the Traeger allows for the ideal low-and-slow cooking environment that transforms tough chuck roast into fork-tender meat. The combination of smoke flavor and the unique Mississippi pot ingredients creates a depth of flavor that makes this version superior to conventional cooking methods.

Ingredients You’ll Need

To make my favorite Traeger Mississippi Pot Roast, you’ll need a few key ingredients that come together to create a truly unforgettable dish. The right ingredients are crucial for achieving the perfect balance of flavors.

The Perfect Cut of Beef for Pot Roast

For this recipe, I highly recommend using a beef chuck roast or simply chuck roast. This cut is ideal because it’s tender, flavorful, and becomes even more delicious when slow-cooked on a Traeger grill. When selecting a beef chuck, look for one that’s well-marbled, as this will enhance the tenderness and flavor of the roast.

The Secret Flavor Boosters

The unique flavor profile of Mississippi Pot Roast can be attributed to a few “secret” ingredients. One of these is the pepperoncini peppers, which add a mild tanginess and subtle heat. The combination of ranch seasoning, au jus mix, and pepperoncini creates a distinctive flavor that’s both rich and savory. A packet of dry ranch seasoning contributes a blend of herbs and spices that infuse the meat during the long cooking process. Additionally, a stick of butter adds richness and helps create a silky, flavorful sauce. Don’t forget to season with salt and pepper to taste.

I’ll share my preferred brands and variations for these ingredients, including tips on adjusting the salt and pepper levels to suit your taste preferences. The synergy among these ingredients is what makes this dish truly special.

Step-by-Step Smoking Instructions

The key to a tender and flavorful pot roast lies in the smoking process, which I’ll guide you through. Smoking a Mississippi Pot Roast on a Traeger grill requires attention to detail, but the result is well worth the effort.

Preparing Your Chuck Roast

To start, you’ll need to season your roast with a blend of spices that will enhance its natural flavor. Make sure to coat the roast evenly, as this will help create a delicious crust during the smoking process.

Setting Up Your Traeger Grill

Next, preheat your Traeger smoker to the optimal temperature for smoking. Ensure that your grill is clean and ready for the smoking process.

Smoking and Braising Process

Place the seared chuck roast into the bottom of a tinfoil high-sided pan. Pour in the pepperoncini, au jus, ranch mix, garlic, carrots, butter, and water. Put the whole shebang on the grill, close the lid, and let it ride. Check the roast every hour or so, and adjust the placement on the grill as needed to avoid hot spots.

The smoking and braising process combines the best of both worlds – smoke flavor from the Traeger and the moist cooking environment of braising. I start by smoking the seasoned roast for about 2-3 hours to develop a smoke ring and infuse flavor into the meat.

After the initial smoking period, I transfer the roast to a Dutch oven or aluminum pan with all the flavor-boosting ingredients. The braising liquid, which includes the pepperoncini juice and butter, helps break down the tough connective tissues in the chuck roast. Monitoring the internal temperature is crucial – cooking to 200-205°F rather than traditional meat temperatures is essential for a fork-tender result.

The total cooking time typically ranges from 6-8 hours, but I always emphasize cooking to temperature rather than time for the best results.

Tips for the Perfect Smoked Mississippi Pot Roast

With the right techniques and a bit of know-how, you can create a mouth-watering smoked Mississippi pot roast that will impress even the most discerning palates. The journey to a perfect pot roast involves understanding the intricacies of cooking this beloved dish.

How to Tell When Your Pot Roast is Done

Cooking pot roast to the right level of tenderness is crucial. For a five-pound chuck roast, expect around 3 to 4 hours in the Traeger. However, it’s vital to cook to temperature rather than time. The beef is done when it reaches your desired level of tenderness.

Adjusting Flavors to Your Preference

One of the joys of making Mississippi pot roast is adjusting the flavors. If you prefer a stronger smoke flavor, you can adjust the type or amount of wood chips used in your Traeger. Conversely, if you find the flavor too intense, you can reduce the smoking time or use milder woods.

Troubleshooting Common Issues

Even experienced cooks can encounter challenges. If your roast isn’t tender after the expected cooking time, check your Traeger’s temperature. Sometimes, the pot may need to be adjusted mid-cook to prevent too much or too little liquid. Being patient and flexible is key to achieving the perfect smoked Mississippi pot roast.

Serving Suggestions and Sides

Serving Traeger Mississippi Pot Roast can be as simple or as creative as you like. This dish is a great entree to take to potlucks or dinners away from home because it stays hot for an hour, giving you plenty of time to travel, shred, and serve.

Classic Pairings for Mississippi Pot Roast

This pot roast can be enjoyed in various ways. You can serve it over rice, mashed potatoes, or with a variety of cooked veggies like potatoes and carrots. It’s also delicious on a crispy broiled bun, dipped in extra au jus for a fantastic french dip sandwich.

Creative Ways to Use Leftovers

Mississippi pot roast makes incredible leftovers that can be transformed into new meals. You can use the shredded meat in hearty sandwiches on crusty rolls with melted provolone and extra jus for dipping. It’s also great in tacos, quesadillas, or enchiladas for a fusion twist.

• Create a pot roast hash with potatoes and a fried egg on top for a quick weeknight dinner.
• Incorporate the flavorful meat into soups, stews, or pasta dishes for completely new meals.

Conclusion

This Mississippi Pot Roast recipe on a Traeger grill is a must-try for any meat lover. The combination of smoke flavor and unique ingredients like ranch seasoning and pepperoncinis creates a truly mouth-watering pot roast that’s perfect for family dinners.

The Traeger Mississippi Pot Roast transforms an affordable cut of beef into an incredibly flavorful meal. With minimal active preparation, it’s ideal for busy weekends. The resulting roast is tender and full of flavor, making it a great recipe to try.

I encourage you to make this recipe your own by adjusting the flavors to suit your family’s preferences. This pot roast’s versatility extends beyond the initial dinner, providing multiple meal options. Whether you’re new to Traeger cooking or a seasoned pitmaster, this Mississippi Pot Roast is sure to become a regular in your cooking rotation.

My Favorite Traeger Mississippi Pot Roast Recipe

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• Author: mymamarecipes.com
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6–8 servings 1x

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Description

This Traeger Mississippi Pot Roast takes the classic comfort food to the next level with wood-fired flavor. Smoked low and slow, this chuck roast becomes irresistibly tender and juicy, infused with savory ranch seasoning, pepperoncini, and butter. A hands-off meal that’s perfect for hearty dinners or versatile leftovers.

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Ingredients

Scale 1x2x3x

• 1 (3–5 lb) beef chuck roast

• Salt and black pepper, to taste

• 1 packet dry Ranch seasoning mix

• 1 packet au jus gravy mix

• 1 stick (½ cup) unsalted butter

• 8–10 pepperoncini peppers

• ½ cup pepperoncini juice

• ½ cup water or beef broth

• Optional: garlic cloves, carrots, onions, or potatoes

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Instructions

• Preheat your Traeger grill to 225°F.

• Season the chuck roast generously with salt and pepper on all sides.

• Smoke the roast directly on the grill grates for 2–3 hours to develop a smoke ring.

• In a high-sided foil pan or Dutch oven, combine the smoked roast with pepperoncini peppers, pepperoncini juice, dry ranch mix, au jus mix, butter, and optional vegetables. Add water or broth.

• Increase the grill temperature to 300°F.

• Braise covered for 3–5 hours, or until the roast reaches an internal temperature of 200–205°F and is fork-tender.

• Let rest 10–15 minutes before shredding and serving.

Notes

Use a well-marbled chuck roast for best results.

Add garlic, carrots, or onions for extra flavor.

For milder smoke, use fruitwood pellets like apple or cherry.

Leftovers make great sandwiches, tacos, or hash.

Can be made in the oven at 300°F if you don’t have a smoker.

• Prep Time: 15 minutes
• Cook Time: 6–8 hours
• Category: Main Course
• Method: Smoking + Braising
• Cuisine: American

Keywords: Mississippi pot roast, Traeger beef recipe, smoked chuck roast, pellet grill pot roast, comfort food