A few weeks back we discussed Mississippi Pot Roast in a crockpot. This time around we’re going to add a bit of smoke to it.
INGREDIENTS FOR SMOKED MISSISSIPPI POT ROAST:
1 (2 pounds) chuck roast1
packet ranch dressing mix1
packet gravy mix
1/4 cup butter
1 cup of beef broth
6-8 pepperoncini peppers, diced
Salt and Pepper
DIRECTIONS FOR SMOKED MISSISSIPPI POT ROAST:
-Get the smoker cranked up to 225°F.
-Season chuck roast with salt and pepper. Place chuck roast directly on the grill grate. Close the lid and smoke for 2 hours.
-After 2hrs up. Transfer the roast to a cast iron Dutch oven. Sprinkle ranch & gravy mix on top. Place butter on top of seasoning and pepperoncini peppers. Add beef broth around roast, then increase the temperature to 250°F and cook an additional 1 ½ hours, or until internal temperature reaches 165°F.
-Once 165°F internal temperature is reached, cover the roast with the lid, and cook for an additional 2 ½ to 3 hours, or until internal temperature reaches 200°F, and meat is fork tender.
-Remove chuck roast from the grill. Allow the roast to rest for 10 minutes, then shred into large pieces with tongs or 2 forks.
-Serve over rice, grits, mashed potatoes, or as a sandwich.
Guess what?! It’s eatin time!!