My Traeger Mississippi Pot Roast recipe makes a Southern-style pot roast that is full of big beefy flavors, a bit of spice, and plenty of smoke. This recipe started with a home cook in Mississippi, and it as simple as it is delicious.
Traeger Mississippi Pot Roast Recipe
I know most people associate cajun cooking with Louisiana, but plenty of Acadian french, aka “Cajuns”, settled in Mississippi too. So this slow-roasted smoked pot roast recipe does have a slight resemblance to a French-style pot roast.
Simple ingredients working together plus a little spice from the peppers and you have yourself a unique pot roast that has been loved all over the country.
The best cut of beef for Mississippi pot roast
When you are in the mood for beef, most people think of steak like a ribeye or filet mignon. Me? I dream of pot roast. Roast beef and gravy is one of my favorites, and this one is no exception.
The best cut of beef for pot roasts, in my opinion, happens to be the chuck roast. A chuck roast is the top of the rear legs of the cow. It is a dense cut, and can be fairly lean – so make sure to look for a roast with lots of marbling.
Chuck roast is often cut into cubes and used in slow-cooked stews. It is also ideal for pot roast. It is a tough cut of meat, which is why it is perfect for the low-and-slow cooking that Traegers are so good at. Suddenly, that big tough chunk of meat becomes fork-tender and melt-in-your-mouth amazing.
More Easy Traeger Recipes here!
Using pepperoncini peppers
The pepperoncini is one of the “secret” ingredients that make the Mississippi Pot Roast unique. Pepperoncini are the bright yellow-green peppers you typically see offered in salad bars, and sometimes they are offered as a topping on pizzas.
They are not too hot, and much less spicy than their cousin the banana pepper, which look fairly similar. Some people do still find them too hot, so if you are concerned about them adding too much heat, then feel free to cut back on a few. Or, skip this recipe completely and head over to my Traeger Pot Roast recipe which makes a traditional roast and gravy without any peppers or heat.
I would still recommend using just a bit of the juice from the jar, even if you use fewer peppers than the recipe calls for. The vinegar will have a touch of heat, but it will also help break down the meat to be more tender and it is really what gives this dish its signature flavor.
More Traeger Beef Recipes here!
How do I know when my pot roast is done cooking?
Some people worry about overcooking pot roasts. I get the concern, but it isn’t like overcooking a big prime rib. You have way more wiggle room cooking chuck roast, and as long as you keep the heat low it is really hard to overcook them.
With a pot roast, you can easily tell if it is ready with just a fork. If you can stick a fork in easily and twist it and pull out shreds of beef on it, then you know it is ready to eat.
As long as you have plenty of braising liquid in the pot, then the chuck will not dry out.
With the five-pound chuck I recommend in this recipe, you will be looking at about 3 to 4 hours in the Traeger, but it also depends heavily on the specific cut of meat you purchase too so always cook to temp and not to time.
For all of your wireless grilling needs, the Smoke is the most reliable wireless thermometer I’ve ever used.
If you want to minimize the opening and shutting of your grill, I highly recommend getting a wireless thermometer, like the Thermoworks Smoke. It is my favorite thermometer, and I swear by it for almost every cook.
Your beef should be shreddable when it gets up to 204°, but I’d start checking it around 195°.
Some southern-inspired sides for your Mississippi pot roast
Pot roasts always work well with mashed potatoes, especially if you plan on using the jus to make a nice gravy.
If you are going to smoke the roast, then why not also have smoked mashed potatoes too? You can skip the “loaded” part, in this case. Or not. You do you.
Want to keep it Southern? Then try this collard greens recipe too. Also, cornbread should have a place on the plate as well, so check out this cornbread muffin or my griddle corn cakes so you have something to mop up that sauce.
More recipes featuring chuck roast
Chuck roast is one of my favorite cuts of meat! Here are a few more fun things you can do with it, that I love:
- French Onion French Dip
- Traeger Smoked and Pulled BBQ Beef
- Chuck Roast Stroganoff
- Poor Man’s Burnt Ends
- Instant Pot Shredded Beef Burritos
- Beef Stroganoff Soup
- Tequila Lime Shredded Beef Tacos
- Shredded Beef Tamales
- Shredded Steak and Gravy on Toast
- Instant Pot Roast Beef and Gravy
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- 5-pound beef chuck roast
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 8 whole pepperoncini peppers
- 1 packet au jus mix
- 1 packet dry ranch dressing mix
- 1/2 teaspoon granulated garlic
- 1/4 cup chopped carrots
- 1 stick salted butter
- 1/2 cup water
- Season the meat with the salt, paprika, onion powder, and black pepper. Preheat a cast-iron skillet or fire up your Blackstone (or another flat top griddle) and give both sides of the meat a good sear.
- Preheat your pellet grill to 275°.
- Place the seared chuck roast into the bottom of a tinfoil high-sided pan. Pour in the pepperoncini, au jus, ranch mix, garlic, carrots, butter, and water.
- Put the whole shebang on the grill, close the lid, and let it ride.
- Check the roast every hour or so, and adjust the placement on the grill as needed. You want to avoid hot spots so nothing burns. It shouldn't, but with live fire, you have to pay attention.
- Continue cooking until the meat reaches 200-205°, and is fork-tender.
- Serve with mashed potatoes, buttered rice, and/or fresh bread.
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Amount Per Serving: Calories: 812Total Fat: 56gSaturated Fat: 26gTrans Fat: 3gUnsaturated Fat: 26gCholesterol: 267mgSodium: 1767mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 72g
Nutrition data provided here is only an estimate.