Traeger Mississippi Pot Roast

This Traeger Mississippi Pot Roast takes the classic comfort dish to the next level by slow-smoking it before braising. The combination of smoky, savory, tangy, and buttery flavors creates an incredibly tender roast with melt-in-your-mouth goodness. Whether you’re making it for a family dinner or meal prepping for the week, this smoked pot roast will quickly become a favorite!

Why You’ll Love This Recipe

• Smoky & Tender – The Traeger adds an irresistible depth of flavor.
• Simple Ingredients – Requires just a few pantry staples.
• Set-It-and-Forget-It – Minimal hands-on time makes this a foolproof dish.
• Perfect for Any Occasion – Great for Sunday dinner, meal prep, or game day.
• Juicy & Flavorful – A combination of ranch, au jus, and pepperoncini gives it a tangy, buttery richness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3-4 lb chuck roast
• 1 packet ranch seasoning mix
• 1 packet au jus mix
• ½ cup pepperoncini peppers (plus ¼ cup juice)
• 1 stick (½ cup) unsalted butter
• 2 tbsp olive oil
• ½ cup beef broth
• Black pepper (to taste)
• Garlic powder (optional)

Directions

1. Preheat the Traeger

• Set your Traeger to 225°F using hickory or oak pellets for the best smoky flavor.
• Allow the grill to preheat for about 15 minutes.

2. Season & Smoke the Roast

• Pat the chuck roast dry and season lightly with black pepper and garlic powder.
• Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned.
• Place the roast directly on the Traeger grates and smoke for 2-3 hours until it reaches an internal temp of 165°F.

3. Braise for Tenderness

• Transfer the roast to a cast-iron Dutch oven or aluminum pan.
• Sprinkle the ranch seasoning and au jus mix over the meat.
• Add the pepperoncini, juice, beef broth, and butter.
• Cover tightly with foil or a lid.

4. Continue Cooking

• Increase the Traeger temp to 275°F and cook for 3-4 more hours, or until the roast reaches an internal temp of 200-205°F and is fork-tender.

5. Shred & Serve

• Remove the roast from the Traeger and let it rest for 15 minutes.
• Shred with two forks and mix with the juices.
• Serve over mashed potatoes, rice, or on sandwiches.

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Smoke Time: 2-3 hours
• Braise Time: 3-4 hours
• Total Time: 6-7 hours

Variations

• Spicy Version – Add extra pepperoncini or a few dashes of hot sauce.
• Garlic Butter Roast – Mix minced garlic into the butter before braising.
• Beer-Braised Roast – Substitute beef broth with a dark beer for extra depth.
• Low-Sodium Version – Use homemade ranch and au jus mix to control salt levels.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Store shredded roast in freezer bags for up to 3 months.
• Reheating: Warm in a skillet over low heat or microwave in 30-second intervals with some juices to keep it moist.

FAQs

What wood pellets are best for smoking a pot roast?

Hickory, oak, or mesquite provide a rich, smoky flavor that complements the beef.

Do I have to sear the roast before smoking?

Searing enhances the flavor and adds a deep crust, but you can skip it if you prefer.

Can I make this without a Traeger?

Yes! You can cook it in an oven at 275°F for 4-5 hours or in a slow cooker for 8-10 hours on low.

How do I know when the roast is done?

It’s ready when it reaches 200-205°F and easily shreds with a fork.

Can I use a different cut of beef?

Yes! A brisket flat or bottom round can also work, but chuck roast is best for tenderness.

Why is my roast tough?

If it’s not shredding easily, it needs more time to break down. Keep cooking until fork-tender.

Can I add vegetables?

Absolutely! Carrots, onions, and potatoes can be added to the Dutch oven for extra flavor.

What’s the best way to serve Mississippi Pot Roast?

Serve it over mashed potatoes, rice, egg noodles, or in sandwich buns.

Can I use fresh peppers instead of jarred pepperoncini?

Jarred works best since the juice adds flavor, but fresh banana peppers can be a substitute.

Does this work for meal prep?

Yes! It reheats well and can be used in multiple dishes throughout the week.

Conclusion

This Traeger Mississippi Pot Roast combines the best of smoking and braising for an ultra-tender, flavor-packed meal. With smoky beef, buttery richness, and a tangy kick from the pepperoncini, it’s a recipe you’ll want to make again and again. Whether served over potatoes, in a sandwich, or on its own, this dish is pure comfort food perfection!

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