Pellet Grill Smoked Mississippi Pot Roast
Pellet Grill Smoked Mississippi Pot Roast is slow-cooked on the pellet grill or smoker with flavors of gravy, ranch, and peppers!
Author: Mommy Hates Cooking
Meal Type: Dinner
Cuisine: American
Difficulty: MEDIUM
Prep. Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6 serving
Calories: 675 kcal per serving
Ingredients
- 1 Tbsp - Olive Oil
- 3 Pounds - Beef Chuck Roast
- ½ Cups - Pepperoncini Juice
- 1 - Ranch Seasoning Packet
- 1 - Brown Gravy Packet or Gluten-Free Brown Gravy Packet
- 4 Tbsps - Unsalted Butter
- 4–5 - Pepperoncini Peppers
- Salt
- Black Pepper
Instructions
- 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.
Nutrition
Energy: 675 kcal | Total Fat: 55 g | Saturated: 24 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 188 mg | Total Carbs: 3 g | Fiber: 0 g | Sugars: 0 g | Proteins: 42 g | Sodium: 910 mg | Polyunsaturated: 2 g | Monounsaturated: 22 g
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