Smoked Mississippi Pot Roast

Cook Time

360 mins

Cooking Method






Prep Time

10 mins




1/2 tbsp Beef Bouillon

1 cup Beef Stock

4 tbsp Butter

1/4 cup Buttermilk Powder

1 tsp Chives, dried

2 lbs Chuck Roast

1/2 tbsp Cornstarch

1/2 tsp Dill, dried

3/4 tsp Garlic Powder

1 tsp Onion Flakes

1/2 tsp Onion Powder

1 tbsp Parsley for garnish

1 tbsp Parsley, chopped

1/4 tsp Parsley, dried

1/4 tsp Pepper

4 Pepperoncini, diced fine

Polenta or Creamy Grits

TT Salt & Pepper

1/4 tsp Sea Salt

1 cup Water

Cooking Instructions

A twist on the traditional comfort food, this Smoked Mississippi Pot Roast is full of delicious wood-fired flavors. Traditionally made in the slow cooker, this Southern-style pot roast is smoked then braised on the pellet grill in a flavorful broth filled with dried herbs. The beef is shredded and coated in a rich sauce made from the jus, then tossed with tangy pepperoncini.  

Wood Pellet Recommendation 

Rich and smoky, Pecan hardwood is a great choice for this recipes. Check out our Georgia Pecan Hardwood Pellets.  

  1. Start up your Louisiana Grill on SMOKE mode for 10 minutes. Keep the lid open.
  2. Turn the heat up on your grill to 225°F. If using a gas or charcoal grill, set it up for low, indirect heat.
  3. Lightly season chuck roast with salt and pepper. Place chuck roast directly on the grill grate. Close the lid and smoke for 2 hours, spraying with 1 cup of beef stock after the 60 and 90 minute markers.
  4. Time to make the ranch mix. Combine buttermilk powder, 1 tbsp of chopped parsley, dill, onion powder and flakes, chives, garlic powder, salt and pepper in a small mixing bowl. In a separate small bowl, combine beef bouillon, cornstarch, onion powder, and parsley, then add 1 tablespoon of the ranch mixture with the au jus mix. Set aside.
  5. Transfer the roast to a cast iron Dutch oven. Sprinkle seasoning blends over the top of the roast. Place butter on top of seasoning. Add water around roast, then increase the temperature to 250°F and cook an additional 1 ½ hours, or until internal temperature reaches 165°F.
  6. 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.
  7. Remove chuck roast from the grill. Allow the roast to rest for 10 minutes, then shred into large pieces with tongs or 2 forks.
  8. Serve warm over creamy polenta with braising jus, pepperoncini and fresh parsley.

Special Tools

  • Cast Iron Dutch Oven
  • Small Mixing Bowl
  • Spray bottle


Serve on top of creamy polenta or grits for an elevated, comforting meal.

Diet Info

  • Flexible Dieting