Make this easy, slow-cooked Pellet Grill Smoked Mississippi Pot Roast, all the great flavors made right on your smoker or Pellet Grill!
If you enjoy a good Smoked Roast Beef, then this is the perfect twist to your meal with Smoked Mississippi Pot Roast made right on your pellet grill or smoker. This is cooked low and slow for a perfect tender roast beef.
This recipe pairs well with Smoked Mashed Potatoes.
How do you make Gluten-Free Smoked Mississippi Pot Roast?
If you need to make this recipe gluten-free, use a gluten-free brown gravy packet. These are commonly found at Walmart or Target. All remaining ingredients will be naturally gluten-free, but always check all ingredients before using.
What pellets should you use for Smoked Mississippi Pot Roast?
Hickory Pellets work well for this recipe; however, you can also use a blend of pellets. We like to use a blend and use it for almost all of our Pellet Grill Recipes.
Tips for Making this Mississippi Pot Roast Recipe in the Pellet Grill:
If you are looking for another version check out this Slow Cooker Mississippi Pot Roast.
If you do want it to be more fork tender, fall apart meat then the internal temperature needs to get closer to 200-205 degrees F. The roast is considered done at 165 degrees F; however, the optimal temperature is close to 200 degrees F, it’s going to be tender but sliceable similar to steak.
If you want the meat to fall apart more, continue to cook until it’s near 200 degrees F or higher. This can be checked with a meat thermometer or the probe that comes with the grill. Remember to check the internal temperature of the roast and keep a close eye on it.
This recipe can be made in a cast iron skillet that can handle high heat or an aluminum foil pan. We used a 3-pound beef chuck roast, this recipe will work for about a 3-pound to 5-pound beef roast.
Before cooking, season the roast with salt and pepper or you can use steak seasoning. Then, warm up the oil in the cast iron pan on the stove. This can also be done on the grill at a temperature of 450 degrees F.
Sear the roast on both sides, then remove from heat. The roast will be topped with pepperoncini juice as well as gravy mix or an au jus packet, dry ranch seasoning, and unsalted butter. Then, it will be topped with pepperoncini, these will give it flavor.
In regards to the au jus packet, we use a gluten-free gravy packet, if you do not need it gluten-free, the au jus gravy packet would work too.
The juice plus the juices that come from the roast will give it enough liquid to stay moist throughout cooking time but if for some reason yours appears to dry out, you can add additional water or beef broth if needed.
The cast iron pan can be placed directly on the grill grates and smoked for 3-4 hours at 225 degrees F. The key is to continue to check the temperature as well as poke it with a fork to see if it’s tender enough for your liking that can be either sliceable or falling apart.
The extra liquid in the pan after cooking is great to use as gravy.
Remember the key is keeping an eye on the internal temperature throughout cooking time.
This is a super easy recipe that tastes wonderful and makes for a great family dinner!
Pellet Grill Smoked Mississippi Pot Roast
Ingredients
- 1 Tbsp Olive Oil
- 3 Pound Beef Chuck Roast
- 1/2 Cup Pepperoncini Juice
- 1 Ranch Seasoning Packet
- 1 Brown Gravy Packet or Gluten-Free Brown Gravy Packet
- 4 Tbsp Unsalted Butter
- 4-5 Pepperoncini Peppers
- Salt to Taste
- Black Pepper to Taste
Instructions
- Begin by preparing your pellet grill per the manual. This needs to be heated up to 225°F.
- Place the roast on a cutting board and season it with salt and pepper.
- Warm the stove to medium-high heat or you can also do this on the grill by warming it to 450°F.
- Add oil to a cast iron skillet to coat, then sear the roast on both sides on either the stove or the grill until it's browned on both sides. Then, remove from heat.
- Pour the Pepperoncini Juice over the roast. Then, carefully add the Ranch Seasonings and Gravy Mix over the roast.
- Top with peppers and butter.
- Place the roast in the cast iron dish directly onto the pellet grill heated at 225°F.
- Let this smoke for 3+ hours until the internal temperature is at least 165°F, but for optimal tenderness get that temperature to about 195°F-200°F. If you want it to be fork-tender and easy to shred, go toward the 200°F-205°F temperature. This will range from 3-4 hours, the key is to keep checking the temperature during the cooking time.
- Carefully remove, and let rest for 5 minutes.
- Serve with gravy drippings left in the pan.
Notes
Nutrition
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