Mississippi Pot Roast has become a beloved comfort food classic, and when you make it on a Traeger or any pellet smoker, you take it to a whole new level. This Traeger Mississippi Pot Roast infuses the meat with a gentle, smoky flavor that perfectly complements the rich, savory, and tangy elements of the traditional recipe. With simple pantry staples like ranch mix, au jus seasoning, butter, and pepperoncini peppers, this dish transforms a humble chuck roast into something extraordinary.

What makes this version special is the low and slow smoking process, which allows the roast to absorb that delicious wood-fired flavor while staying melt-in-your-mouth tender. The combination of dry ranch, au jus, paprika, garlic, and pepperoncini adds a burst of tang and heat that cuts through the richness. Butter and carrots round out the roast with buttery, slightly sweet notes.

Whether you’re hosting Sunday dinner, prepping for game day, or filling your freezer with leftovers, this recipe is satisfying, foolproof, and incredibly flavorful. It’s a hearty dish that’s as easy to prepare as it is comforting to eat—especially when cooked low and slow on your Traeger.

Why You’ll Love This Recipe

1. Smoky Flavor Boost

The Traeger adds a layer of subtle, wood-fired smokiness that takes the classic Mississippi Pot Roast to the next level.

2. Minimal Prep, Maximum Flavor

With just a few seasonings and mix-ins, this roast delivers restaurant-level taste with minimal hands-on time.

3. Ultra-Tender, Fall-Apart Meat

The slow cooking process ensures the roast becomes incredibly tender and juicy.

4. Perfect for Meal Prep

Leftovers reheat beautifully and can be used in sandwiches, tacos, or bowls throughout the week.

5. One-Pot Convenience

Everything cooks in one foil pan or Dutch oven, making cleanup a breeze.

Ingredients

Beef chuck roast
Salt
Paprika
Onion powder
Black pepper
Pepperoncini peppers
Au jus mix
Dry ranch dressing mix
Granulated garlic
Chopped carrots
Salted butter
Water

Variations

Add Baby Potatoes: Toss in halved baby potatoes to cook alongside the roast for a complete one-pan meal.
Make It Spicy: Add extra pepperoncini or a splash of the brine for more heat.
Use a Dutch Oven: If you don’t have a Traeger, this can also be cooked low and slow in a Dutch oven or slow cooker.
Try Pork or Chicken: Swap the beef roast for pork shoulder or chicken thighs for a twist on the classic.
Thicken the Gravy: Mix in a slurry of cornstarch and water at the end to create a thicker sauce.

How to Make the Recipe

Step 1: Preheat the Traeger

Preheat your Traeger or pellet smoker to 225°F using your preferred wood pellets (hickory, mesquite, or oak work great).

Step 2: Season the Roast

In a small bowl, mix together salt, paprika, onion powder, black pepper, and granulated garlic. Rub the mixture evenly over the chuck roast.

Step 3: Smoke the Roast

Place the seasoned roast directly on the grill grates. Smoke uncovered for 2–3 hours to infuse the meat with that delicious wood-fired flavor.

Step 4: Transfer to Pan and Add Ingredients

After smoking, transfer the roast to a large foil pan or Dutch oven. Add pepperoncini peppers, carrots, au jus mix, ranch mix, butter, and water.

Step 5: Braise Until Tender

Cover the pan tightly with foil or a lid. Raise the Traeger temperature to 275°F and continue cooking for 3–4 more hours, or until the roast is fork-tender and easily shreds.

Step 6: Shred and Serve

Once tender, shred the roast in the juices and serve hot. Spoon some of the rich cooking liquid over each serving for maximum flavor.

Tips for Making the Recipe

Use a Meat Thermometer: For best texture, cook the roast until it reaches 200–205°F internal temperature.
Don’t Skip the Smoke Step: The initial smoke phase builds deep flavor, so don’t rush it.
Cut Larger Carrots: Chop carrots into larger pieces so they don’t turn mushy during the long cook.
Use a Foil Pan for Easy Cleanup: Disposable foil pans are perfect for Traeger cooking and make cleanup simple.
Let It Rest: Allow the roast to rest in its juices for 10–15 minutes before shredding for the best texture and flavor.

How to Serve

Serve this Mississippi Pot Roast over creamy mashed potatoes, buttered egg noodles, or white rice. It’s also fantastic on toasted sandwich rolls with melted provolone or Swiss cheese. Add a side of roasted vegetables or a crisp green salad for a well-rounded meal.

Make Ahead and Storage

Storing Leftovers

Cool completely and store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor only gets better with time.

Freezing

Shred the meat and freeze it (with some cooking liquid) in freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat in a covered skillet over medium-low heat or microwave in short intervals, adding a bit of water or broth to keep it moist.

FAQs

1. Do I have to use a Traeger or pellet smoker?

No, you can also cook this in a Dutch oven or slow cooker. You’ll miss the smoky flavor, but the result will still be delicious.

2. Can I skip the pepperoncini peppers?

You can, but they add a unique tangy flavor that balances the richness of the roast beautifully.

3. What cut of beef should I use?

Chuck roast is ideal because it becomes incredibly tender when cooked low and slow, but brisket or round roast can also work.

4. Can I add vegetables?

Yes! Carrots, potatoes, and celery all hold up well during the cook and soak up the flavorful juices.

5. What’s the purpose of the ranch and au jus mix?

They add salt, umami, and layers of savory seasoning without needing extra ingredients or stock.

6. Is it spicy?

It has a mild kick from the pepperoncini and spices, but it’s not overly spicy. Add more pepperoncini or red pepper flakes if desired.

7. How do I know the roast is done?

It should shred easily with a fork. Aim for an internal temperature of 200–205°F for perfect tenderness.

8. Can I make this ahead of time for a party?

Absolutely. It reheats well and can even be made a day ahead to allow the flavors to deepen.

9. Can I make gravy from the juices?

Yes! Strain the cooking liquid and thicken it with a cornstarch slurry for a flavorful gravy.

10. What’s the best way to shred the meat?

Use two forks or meat claws to shred the roast directly in the cooking pan while mixing it with the juices.

Conclusion

Traeger Mississippi Pot Roast is the ultimate comfort food—smoky, savory, tender, and full of bold flavor with almost no effort. Whether you’re cooking for a crowd or just want comforting leftovers, this recipe delivers every time. The combination of spice, richness, and tang makes it unforgettable. Fire up your smoker and treat yourself to this elevated twist on a Southern favorite—you won’t regret it!