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Smoked Mississippi Pot Roast

  • Total Time: 8 hours 30 minutes
  • Yield: 6 1x


  • 34 pound chuck roast
  • 2 medium yellow onions diced
  • 3 carrots diced
  • 6 medium potatoes cubed
  • 3 stalks of celery diced
  • 1/4 cup ranch seasoning mix or 1 packet of ranch seasoning
  • 3 cups of chicken stock
  • 1/2 stick unsalted butter
  • 2 tablespoons Worcestershire sauce
  • 6 whole pepperoncini (banana) peppers
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of garlic powder
  • 1 tablespoon of parsley (optional garnish)


  1. Season chuck roast with salt, pepper, and garlic powder. Then smoke at 250°F for 4 hours or until the internal temperature of the chuck roast reaches 165°F. (Can also sear in a pan instead of smoking until both sides are browned)
  2. Transfer chuck roast into a crock pot and add all other ingredients into it. Place the lid on and slow cook for 8 hours on low or 4-6 hours on high.
  3. Once the vegetables are soft and the meat is tender, shred the chuck roast and stir it in with the rest of the ingredients.
  4. Serve pot roast over rice or egg noodles.


  • Author: Jordan Hanger
  • Prep Time: 30 minutes
  • Cook Time: 8 hours
  • Category: Main
  • Method: Smoking, slow cooker
  • Cuisine: American