KPC ORIGINALKING'S PLATE
Smoked Spicier Mississippi Pot Roast
This recipe takes the classic Mississippi pot roast to the next level by smoking the chuck roast first and swapping pepperoncini for sliced jalapeños. Braised low and slow with ranch, au jus, and butter, it delivers a tender, smoky, and spicy main dish.
COOK TEMP
275°F
COOK TIME
~5-6 hours total
Ingredients — Smoked Spicier Mississippi Pot Roast
1 (approx. 3 to 4 lbs)
chuck roast
Salt and black pepper (light seasoning for the exterior)
1 packet
ranch seasoning mix
1 packet
au jus gravy mix
1 stick (1/2 cup)
unsalted butter
1 jar
sliced jalapeños (including the juice, swapped in place of traditional banana peppers/pepperoncini)
Method — Smoked Spicier Mississippi Pot Roast
1
Lightly season all sides of the chuck roast with salt and black pepper, making sure to get all the edges.
2
Place the seasoned chuck roast directly on your smoker (set to around 275°F) for about 2 hours to build a nice color and infuse that heavy smoke flavor.
3
Move the smoked chuck roast into a large Dutch oven, making sure to capture and pour in any resting juices so you don't lose any moisture.
4
Sprinkle the full packet of ranch seasoning and the full packet of au jus gravy mix evenly over the roast. Place the whole stick of butter right on top, and pour in the sliced jalapeños along with all of the juice from the jar.
5
Cover the Dutch oven and place it back into the smoker (or oven), letting it cook until it reaches an internal temperature of about 210°F and is fork-tender.
6
Take the roast out of the Dutch oven, shred it easily using two forks or meat claws right into its rich, spicy pan juices, mix thoroughly, and serve hot.