Pellet Grill Smoked Mississippi Pot Roast

Begin by preparing your pellet grill per the manual. This needs to be heated up to 225°F.

Place the roast on a cutting board and season it with salt and pepper.

Warm the stove to medium-high heat or you can also do this on the grill by warming it to 450°F.

Add oil to a cast iron skillet to coat, then sear the roast on both sides on either the stove or the grill until it's browned on both sides. Then, remove from heat.

Pour the Pepperoncini Juice over the roast. Then, carefully add the Ranch Seasonings and Gravy Mix over the roast.

Top with peppers and butter.

Place the roast in the cast iron dish directly onto the pellet grill heated at 225°F.

Let this smoke for 3+ hours until the internal temperature is at least 165°F, but for optimal tenderness get that temperature to about 195°F-200°F. If you want it to be fork-tender and easy to shred, go toward the 200°F-205°F temperature. This will range from 3-4 hours, the key is to keep checking the temperature during the cooking time.

Carefully remove, and let rest for 5 minutes.

Serve with gravy drippings left in the pan.