After you make this incredible smoked Mississippi Pot Roast in your smoker, you will never go back to cooking beef roasts any other way! The flavors of the seasonings, coupled with the spiciness of the pepperoncini, make this a huge crowd-pleaser!

Looking for some other great ideas for your smoker? Why not check out this Italian Marinated Smoked Steak recipe? It is literally one of my all-time favorites! Or this Smoked Flank Steak. It is a great way to serve up a delicious smoked steak dinner!

Mississippi Pot Roast on top of mashed potatoes and garnished with parsley.

Why is it called Mississippi Pot Roast?

The story goes that Mississippi Pot Roast was the invention of Robin Chapman. She was a mom from Ripley, Mississippi, who stumbled upon the creation of this recipe some time in the ’90s when she was trying to make her aunt’s pot roast recipe less spicy for her kids. I would say she did an excellent job; it tastes delicious!

Shredded Smoked Mississippi Pot Roast with onions and pepperoncinis garnished with chopped parsley.

HELPFUL ITEMS FOR THIS RECIPE

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Cast Iron Dutch Oven with Lid

All-Purpose Aluminum Pans, 4 Pack

Masterbuilt Digital Electric Smoker

WHAT DO YOU NEED TO MAKE Mississippi Pot Roast?

Ingredients to make Mississippi Pot Roast laid out in bowls on a marble countertop.

Many Mississippi pot roast recipes are cooked in a slow cooker or the oven, but I love to cook mine in a smoker. It adds so much flavor and really takes about the same amount of time. Because this cut of beef is less expensive, the longer you cook it, the better it is!

Chuck or Sirloin beef roast
BBQing With The Nolands Montreal steak seasoning (or your favorite Montreal steak seasoning)
BBQing With The Nolands All-purpose BBQ rub (or your favorite BBQ rub)
Package of dry ranch dressing mix
Package dry au jus gravy mix
Jar of Pepperoncinis
Onion, sliced
Butter
Water

HOW TO MAKE SMOKED Mississippi pot roast

Beef roast on butcher paper seasoned with Montreal seasoning and BBQ rub.

Preheat your smoker to 225 degrees F. Season your roast with the Montreal steak seasoning and the BBQ rub, making sure that you cover the entire outside of the roast.

Place the seasoned roast directly on the grill rack of your smoker and smoke for 3 hours. I like to use a combination of applewood and hickory to smoke this Mississippi pot roast.

Just before the roast has finished smoking for 3 hours, slice the onion into the bottom of a Dutch oven or large aluminum foil pan. Remove the roast from the smoker and place it on top of the sliced onions.

Then sprinkle the dry ranch dressing mix and the au jus mix over and around the roast. Open the jar of pepperoncini and pour the contents evenly around the roast, including all the liquid from the jar.

Dab the pats of butter on and around the roast, and then add the water to the pot or pan. Place the lid on the Dutch oven or cover the aluminum pan tightly with aluminum foil and return it to the smoker. Continue to cook for an additional 5 – 7 hours (without smoke). You want the internal temperature of the roast to reach 205 degrees F.

I always use my trusty Thermapen ONE instant-read thermometer; it works perfectly every time!

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The meat should shred easily with a fork when it is done. Gently shred the meat by pulling the roast apart and mixing the contents of the Dutch oven or foil pan together.

Smoked Mississippi pot roast cooked and pulled apart in the dutch oven.

SERVING SMOKED Mississippi Pot roast

This slow-cooked Mississippi pot roast recipe is super versatile. You can serve it with any number of side dishes. It is even great to bring to a potluck dinner!

Fork full of smoked Mississippi pot roast with onions and pepperoncini.

Mashed potatoes are the obvious go-to side dish. The creamy texture of the potatoes is perfect for soaking up the wonderfully flavourful jus.

If you are looking to reduce the carbs in your diet, you could go with cauliflower rice which is much lower in carbs than traditional mashed potatoes.

To finish the side dishes, why not include some carrots or green beans for a healthy option? Plus, they add a great splash of color to the plate!

Smoked Mississippi pot roast, shredded, on a plate over a bed of mashed potatoes.

You can even use the shredded beef and serve this up on a bun like a pulled pork sandwich; it definitely would be one of the best sandwiches you will serve!

Why is my Mississippi pot roast not tender?

The key to making sure your Mississippi pot roast is pull apart tender is the cooking process. In this recipe, after you smoke the meat for 3 hours to impart all that delicious smoky flavor to the meat, you have to seal it up and continue to cook it.

Once you add the dry mixes, the jar of pepperoncini, and the liquid to the pot, you have to keep the lid on it or seal the foil pan with aluminum foil. If you lift the lid or remove the foil, you will lose all the moisture. It is this moisture that slowly tenderizes the meat as it cooks. Again this is why you need to make sure you cook it low and slow!

Smoked Mississippi pot roast shredded in a metal bowl.

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This Smoked Mississippi Pot Roast recipe is easy to make and will have everyone clamoring for seconds!

Pin it HERE!!