Juicy Traeger Mississippi Pot Roast Recipe for Tender Perfection

Nestled in culinary lore, this mouthwatering traeger mississippi pot roast emerges as a game-changing comfort meal.

Ranch seasoning and pepperoncini peppers dance together, creating a symphony of flavors that’ll make you weak in the knees.

Hearty beef melts into tender chunks, promising a dining experience that transcends ordinary pot roast preparations.

Cowboys and home cooks alike swear by this recipe’s magical simplicity.

Regional traditions blend seamlessly with modern smoking techniques, ensuring each bite delivers maximum satisfaction.

Smoky aromas will fill your kitchen, beckoning everyone to the table.

What Sides Work Best with Mississippi Pot Roast

• Choose a smooth, medium-bodied red like Merlot or Pinot Noir to complement the rich, smoky pot roast without overpowering its delicate flavors.
• Create a velvety side that absorbs the savory pot roast juices, balancing the meat's intense smoky and tangy pepperoncini notes with its buttery texture.
• Add a light, cool counterpoint to the heavy roast by mixing thinly sliced cucumbers, dill, and a light vinaigrette to cut through the richness and provide a zesty contrast.
• Slice a crusty baguette, brush with roasted garlic and olive oil, then toast until golden to provide a crunchy vehicle for soaking up the pot roast's flavorful drippings.

Roast Variations for a Spicy or Mellow Finish

• Keto-Friendly Version: Replace ranch seasoning with homemade low-carb ranch mix and swap au jus mix for sugar-free alternative. Use grass-fed chuck roast and add extra butter for increased fat content.
• Gluten-Free Adaptation: Select certified gluten-free ranch and au jus packets. Verify all seasoning ingredients are gluten-free and use tamari instead of traditional beef broth.
• Dairy-Free Option: Substitute butter with avocado oil or coconut oil. Use dairy-free ranch seasoning and select clean ingredient broth without milk derivatives.
• Instant Pot Alternative: Follow same seasoning method but cook roast in instant pot. Reduce liquid amounts by 25%, pressure cook for 60-75 minutes on high, ensuring internal temperature reaches 203-205F.

FAQs About Cooking Pot Roast on a Traeger

• What makes this Mississippi Pot Roast different from traditional pot roast?

This Traeger version adds wood-fired smoke flavor and uses a low and slow cooking method, creating deeper, more complex taste compared to oven-braised pot roasts.

• Can I use a different cut of beef for this recipe?

Chuck roast is best due to its high fat content and ability to become tender during long smoking, but you can substitute with bottom round or brisket with similar preparation techniques.

• Do I need special equipment to make this recipe?

While a Traeger grill is ideal, you can adapt this recipe using a regular smoker, pellet grill, or even a conventional oven with some modifications to cooking temperatures and times.

• How do pepperoncini peppers impact the final flavor?

Pepperoncini add a tangy, mild heat that cuts through the richness of the beef, creating a balanced and bright flavor profile without overwhelming spiciness.

Why Traeger Mississippi Pot Roast Is a Set-and-Forget Wonder

• Minimal prep steps transform a simple chuck roast into a mouthwatering meal with incredible depth of flavor using wood-fired Traeger technique.
• Low and slow method requires minimal intervention, letting busy home cooks enjoy tender, juicy results without constant monitoring or complex techniques.
• Pepperoncini, ranch seasoning, and rich beef broth create a tangy, savory profile that appeals to both adults and picky eaters, making it perfect for family gatherings or weekend meals.
• Shred for sandwiches, serve over mashed potatoes, or use in tacos, offering multiple delicious serving options that stretch your meal creativity and reduce food waste.

What Goes Into a Smoky Mississippi Pot Roast

• Chuck Roast: Tender and flavorful beef cut perfect for slow smoking, ideal for creating melt-in-your-mouth pot roast.

• Salt, Black Pepper, Garlic Powder, Onion Powder, Smoked Paprika: Classic spice combination that creates a deep, rich flavor profile for the meat.

• Olive Oil: Helps seasonings adhere to the meat and promotes even browning.
• Butter: Adds richness and helps create a luscious, tender texture.
• Beef Broth: Provides additional moisture and deepens the overall meat flavor.

• Ranch Seasoning Mix, Au Jus Seasoning Mix: Pre-blended spice mixes that add complexity and traditional pot roast flavor.

• Pepperoncini Peppers, Pepperoncini Juice: Adds a bright, slightly spicy, and tangy note to balance the rich meat.

• Hickory Wood, Oak Wood, Pecan Wood: Smoking woods that impart different smoky flavor profiles to the roast.

How to Make Tender Pot Roast with Pepperoncini Kick

Step 1: Prepare Traeger Grill

Set the Traeger grill to 225F using hickory, oak, or pecan wood for a deep, smoky flavor. Allow the grill to preheat for 15 minutes to ensure even cooking.

Step 2: Season Chuck Roast

• Olive oil
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Smoked paprika

Generously coat the chuck roast with olive oil, then thoroughly rub with the seasonings, ensuring complete coverage.

Step 3: Initial Smoking Session

Place the seasoned roast directly on the Traeger grates. Smoke uncovered for 3 hours until the internal temperature hits 160F, allowing the meat to absorb the rich wood flavors.

Step 4: Create Braising Mixture

• Ranch seasoning packet
• Au jus mix
• Butter
• Beef broth
• Pepperoncini peppers
• Pepperoncini juice

Transfer the roast to a large cast iron skillet or foil pan. Sprinkle ranch and au jus mixes over the meat, then add butter, beef broth, and pepperoncini with its juice.

Step 5: Final Cooking Stage

Increase the Traeger temperature to 275F. Cover the roast with foil and continue cooking for 3-4 hours. The roast is ready when it becomes fork-tender and reaches an internal temperature of 203-205F.

Tips for Deep Flavor and Perfect Shredding

• Choose the Right Wood: Select hickory, oak, or pecan for a rich, smoky flavor that enhances the beef's natural taste.
• Master the Temperature Progression: Start low at 225F for initial smoking, then bump up to 275F for braising to ensure tender, melt-in-your-mouth results.
• Customize Spice Levels: Adjust pepperoncini quantity to control heat – fewer peppers for mild, more for extra kick.
• Optimize Meat Selection: Choose a well-marbled chuck roast with good fat content for maximum juiciness and flavor development.
• Embrace Gluten-Free Option: Use gluten-free ranch and au jus mixes to make this recipe suitable for those with dietary restrictions.

Storing and Reheating Roast for Second-Day Dinners

• Store leftover pot roast in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Wrap tightly in plastic wrap, then aluminum foil. Freeze for 2-3 months. Label with the date to track freshness.
• Place pot roast in a baking dish, cover with foil, and warm at 325F for 20-25 minutes. Add a splash of beef broth to prevent drying out.
• For single servings, heat on medium power in 30-second intervals, stirring between each to distribute heat evenly. Stop when meat is steaming hot.

Traeger Mississippi Pot Roast Recipe

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4.6 from 35 reviews

• Total Time: 7 hours 15 minutes
• Yield: 6 1x

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Description

Sizzling Mississippi pot roast on Traeger grills brings ranch-infused southern comfort right to dinner tables. Hearty beef melts with pepperoncini and butter, creating mouthwatering flavors that pull you into a delicious weekend feast.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 3.4 lb (1.54 kg) beef chuck roast

Seasoning Blend:

• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 packet (1 oz/28 g) ranch seasoning mix
• 1 packet (1 oz/28 g) au jus gravy mix

Additional Ingredients:

• 2 tablespoons olive oil
• 1 stick (½ cup/113 g) unsalted butter
• ½ cup (120 ml) beef broth
• 6–8 whole pepperoncini peppers (plus ¼ cup/60 ml juice)

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Instructions

1. Prepare the Traeger grill by setting the temperature to 225F, selecting hickory, oak, or pecan wood for an enhanced smoky essence, and allowing it to preheat for approximately 15 minutes.
2. Massage the chuck roast with olive oil, creating a comprehensive coating, then generously apply a blend of salt, pepper, garlic powder, onion powder, and smoked paprika across its entire surface.
3. Position the seasoned roast directly onto the grill grates, allowing it to smoke uncovered until the internal temperature climbs to 160F, which typically requires around 3 hours.
4. Carefully transfer the partially smoked roast to a spacious cast iron skillet or aluminum pan, liberally sprinkling ranch seasoning and au jus mix over the meat.
5. Strategically place butter cubes around the roast, then introduce beef broth and pepperoncini peppers with their accompanying juice, ensuring even distribution.
6. Securely cover the skillet with aluminum foil to trap moisture and prevent excessive evaporation during the cooking process.
7. Elevate the Traeger’s temperature to 275F, continuing the cooking journey for an additional 3-4 hours until the roast achieves a melt-in-your-mouth tenderness and reaches an internal temperature between 203-205F.
8. Once completed, remove from heat and allow the roast to rest briefly before serving, which helps redistribute internal juices and enhance overall flavor profile.

Notes

• Enhance smoky flavors by experimenting with different wood pellets like apple or mesquite for unique taste profiles.
• Opt for grass-fed chuck roast to boost nutritional value and create a leaner dish with deeper meat quality.
• Adjust pepperoncini quantity based on spice tolerance, allowing customization for mild or zesty preferences.
• Accommodate gluten-sensitive diets by selecting ranch and au jus mixes specifically labeled gluten-free to maintain recipe integrity.

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

Nutrition

• Serving Size: 6
• Calories: 350 kcal
• Sugar: 0 g
• Sodium: 800 mg
• Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0 g
• Protein: 28 g
• Cholesterol: 90 mg