Smoked Mississippi Pot Roast
Category
Dinner
Servings
4
Prep Time
10 minutes
Cook Time
360 minutes
A twist on the traditional comfort food, this Smoked Mississippi Pot Roast is full of delicious wood-fired flavors. Traditionally made in the slow cooker, this Southern-style pot roast is smoked then braised on the pellet grill in a flavorful broth filled with dried herbs. The beef is shredded and coated in a rich sauce made from the jus, then tossed with tangy pepperoncini.
Ingredients
-
1/2 tbsp Beef Bouillon
-
4 tbsp Butter
-
1 tsp Chives, dried
-
1/2 tbsp Cornstarch
-
3/4 tsp Garlic Powder
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1/2 tsp Onion Powder
-
1 tbsp Parsley, chopped
-
1/4 tsp Pepper
-
Polenta or Creamy Grits
-
1/4 tsp Sea Salt
-
1 cup Beef Stock
-
1/4 cup Buttermilk Powder
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2 lbs Chuck Roast
-
1/2 tsp Dill, dried
-
1 tsp Onion Flakes
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1 tbsp Parsley for garnish
-
1/4 tsp Parsley, dried
-
4 Pepperoncini, diced fine
-
TT Salt & Pepper
-
1 cup Water
Directions
- Start up your Louisiana Grill on SMOKE mode for 10 minutes. Keep the lid open.
- Turn the heat up on your grill to 225°F. If using a gas or charcoal grill, set it up for low, indirect heat.
- Lightly season chuck roast with salt and pepper. Place chuck roast directly on the grill grate. Close the lid and smoke for 2 hours, spraying with 1 cup of beef stock after the 60 and 90 minute markers.
- Time to make the ranch mix. Combine buttermilk powder, 1 tbsp of chopped parsley, dill, onion powder and flakes, chives, garlic powder, salt and pepper in a small mixing bowl. In a separate small bowl, combine beef bouillon, cornstarch, onion powder, and parsley, then add 1 tablespoon of the ranch mixture with the au jus mix. Set aside.
- Transfer the roast to a cast iron Dutch oven. Sprinkle seasoning blends over the top of the roast. Place butter on top of seasoning. Add water around roast, then increase the temperature to 250°F and cook an additional 1 ½ hours, or until internal temperature reaches 165°F.
- Once 165°F internal temperature is reached, cover the roast with the lid, and cook for an additional 2 ½ to 3 hours, or until internal temperature reaches 200°F, and meat is fork tender.
- Remove chuck roast from the grill. Allow the roast to rest for 10 minutes, then shred into large pieces with tongs or 2 forks.
- Serve warm over creamy polenta with braising jus, pepperoncini and fresh parsley.
Special Tools
- Cast Iron Dutch Oven
- Small Mixing Bowl
- Spray bottle
Tips:
Serve on top of creamy polenta or grits for an elevated, comforting meal.
Diet Info
Flexible Dieting