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.
Ingredients
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
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