Savory Traeger Mississippi Pot Roast Recipe: Homestyle Goodness

Tender, mouthwatering pot roast infused with zesty ranch seasoning and tangy pepperoncini peppers creates the ultimate Mississippi pot roast on your Traeger grill.

This slow-cooked marvel melts effortlessly with rich, savory flavors that dance across your palate.

Chuck roast becomes a culinary masterpiece when seasoned simply and grilled to perfection.

Juicy meat falls apart at the gentlest touch, promising a meal that satisfies even the most discerning carnivores.

Prepare for a flavor explosion that transforms an ordinary dinner into an extraordinary experience.

Weeknight meals or weekend gatherings will never be the same once you master this sensational Traeger technique.

Hungry diners won’t be able to resist this irresistible pot roast that brings comfort and excitement to the table.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 6-7 hours

Total Time: 7 hours 15 minutes

Calories: 350 kcal

Servings: 6

How to Cook Mississippi Roast Low and Slow

Slow-Roast Mississippi Magic on Your Traeger

• Fire Up the Grill

Crank your Traeger to a cozy 225F, choosing hickory or oak wood chips for that mouthwatering smoky essence. Let the grill warm up and get ready for flavor magic.

• Massage the Meat

Lovingly coat your chuck roast with olive oil, then sprinkle a generous blend of salt, pepper, garlic powder, onion powder, and smoked paprika all over the meat.

• Smoke and Infuse

Place the roast directly on the grill grates and let it soak up smoky goodness for about 3 hours until it hits 160F internally.

• Create the Flavor Bath

Transfer the roast to a cast iron skillet, shower it with ranch seasoning and au jus mix. Drop in butter, pour beef broth, and nestle pepperoncini peppers around the meat.

• Final Tender Transform

Boost the Traeger temperature to 275F and let the roast cook another 3-4 hours until it’s falling-apart tender and reaches 203-205F internally. The result? Melt-in-your-mouth perfection that’ll have everyone asking for seconds.

Ideas to Elevate Flavor Using Simple Add-Ins

• Choose a well-marbled chuck roast for maximum tenderness and flavor. Opt for a 3-4 pound cut that has good fat content to ensure a juicy final result.
• Adjust the number of pepperoncini peppers based on your spice tolerance. For a milder version, use fewer peppers, or for extra kick, include more of the pepper juice.
• Patience is key with this recipe. Resist the urge to rush the cooking process, as slow smoking allows the meat to become incredibly tender and absorb maximum flavor.
• Swap out traditional ranch and au jus mixes for gluten-free alternatives to make this recipe suitable for those with gluten sensitivities.
• Transform extra pot roast into delicious shredded beef sandwiches, tacos, or add to salads for multiple meal options throughout the week.

Serve Roast With Mashed Potatoes or Cornbread

• Flavor-Packed Companion Plates: Creamy mashed potatoes or buttery egg noodles make perfect partners, soaking up the rich, savory pot roast juices and complementing the tender meat's texture.
• Veggie Power Boost: Roasted carrots, green beans, or glazed Brussels sprouts add vibrant color and nutritional balance, cutting through the roast's richness with fresh, crisp sides.
• Bread Basket Delight: Warm, crusty sourdough bread or soft dinner rolls are ideal for mopping up the delicious gravy, ensuring not a single drop of flavor goes to waste.
• Family-Style Feast: Serve family-style on a large platter, allowing everyone to grab their favorite pieces and customize their plates with sides and extra pepperoncini for a fun, interactive meal.

Store This Roast With All the Juices Locked In

• Transfer leftover pot roast to airtight glass containers, keeping meat moist and fresh for 3-4 days in the refrigerator.
• Slice meat into portions, wrap tightly in freezer-safe packaging to maintain quality, storing up to 3 months without flavor loss.
• Warm refrigerated roast gently in microwave or oven with splash of beef broth, preventing dryness and maintaining tender texture.
• Create versatile leftover options like shredded beef sandwiches, tacos, or hearty salad toppers for effortless next-day meals.

Traeger Pot Roast Ingredient Breakdown

• Chuck Roast: Tender, marbled cut perfect for slow cooking, choose well-marbled meat for maximum flavor and juiciness.
• Olive Oil: Helps seasonings adhere and creates beautiful exterior crust on the meat.

• Salt, Black Pepper: Essential flavor enhancers, use freshly ground for robust taste.
• Garlic Powder: Adds deep, aromatic background notes without raw garlic bite.
• Onion Powder: Provides sweet, mellow depth to overall seasoning profile.
• Smoked Paprika: Introduces subtle smoky undertone, enhances barbecue complexity.

• Ranch Seasoning Mix: Delivers tangy, herbaceous punch that tenderizes and elevates meat flavor.
• Au Jus Seasoning Mix: Creates rich, savory liquid base for exceptional moisture.
• Unsalted Butter: Adds luxurious richness and helps create silky braising sauce.
• Beef Broth: Provides additional moisture and deepens meaty flavor profile.
• Pepperoncini Peppers: Introduces bright, vinegary kick and subtle heat.
• Pepperoncini Juice: Contributes zesty acidity that cuts through meat's richness.

Tools to Make Pot Roast on a Pellet Grill

• Traeger Grill: Essential for smoking and cooking the roast with wood-fired flavor.
• Large Cast Iron Skillet or Foil Pan: Perfect for braising the roast with seasonings and broth.
• Meat Thermometer: Crucial for checking internal temperature of the roast.
• Tongs: Needed for handling and moving the roast during cooking.
• Cutting Board: Used for preparing and resting the roast.
• Sharp Knife: Required for slicing the cooked roast.

Hearty Traeger Mississippi Pot Roast Recipe

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4.8 from 32 reviews

• Total Time: 7 hours 15 minutes
• Yield: 7 1x

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Description

Savory Mississippi pot roast sizzles with zesty ranch and pepperoncini peppers, creating a mouthwatering Traeger-smoked masterpiece. Melt-in-your-mouth tender beef promises a hearty meal that pulls you into comfort and flavor with each delicious bite.

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Ingredients

Scale 1x2x3x

• 3.4 kg/7.5 lb beef chuck roast
• 30 ml/2 tbsps olive oil
• 10 g/2 tsps salt
• 5 g/1 tsp black pepper
• 5 g/1 tsp garlic powder
• 5 g/1 tsp onion powder
• 5 g/1 tsp smoked paprika
• 1 packet (28 g/1 oz) ranch seasoning mix
• 1 packet (28 g/1 oz) au jus gravy mix
• 1 stick (113 g/½ cup) unsalted butter
• 120 ml/½ cup beef broth
• 68 whole pepperoncini peppers
• 60 ml/¼ cup pepperoncini juice

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Instructions

1. Grill Preparation: Ignite the Traeger to 225F, selecting hickory, oak, or pecan wood chips to infuse a robust smoky essence. Allow the grill to stabilize for approximately 15 minutes.
2. Roast Seasoning: Massage the chuck roast with olive oil, then generously coat with salt, pepper, garlic powder, onion powder, and smoked paprika, ensuring complete coverage.
3. Smoking Phase: Position the seasoned roast directly on the grill grates, allowing it to smoke uncovered until the internal temperature climbs to 160F, which typically requires around 3 hours.
4. Braising Transformation: Relocate the roast to a cast iron skillet or foil pan. Sprinkle ranch seasoning and au jus mix over the meat, then strategically place butter, introduce beef broth, and nestle pepperoncini with its accompanying juice. Securely shield the pan with aluminum foil.
5. Final Cooking Stage: Elevate the Traeger’s temperature to 275F and continue cooking until the roast becomes luxuriously tender, reaching an internal temperature between 203-205F, which generally takes an additional 3-4 hours. The meat should effortlessly yield to a fork’s gentle pressure, signaling its perfect doneness.

Notes

• Choose a well-marbled chuck roast with good fat content for maximum tenderness and flavor, ensuring a juicy result.
• Experiment with different wood chips like hickory or oak to customize the smoky flavor profile without overwhelming the meat.
• Use a reliable meat thermometer to track internal temperature accurately, preventing overcooking and maintaining optimal moisture.
• Don’t skip the pepperoncini peppers; they add a tangy brightness that cuts through the rich meat and enhances overall taste complexity.

• Prep Time: 15 minutes
• Cook Time: 6-7 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 7
• Calories: 350
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 32 g
• Cholesterol: 90 mg