Difficulty: Beginner
Beef
Mississippi Pot Roast
Prep Time: 10 min
Cook Time: 3 hrs, 30 min
Difficulty: Beginner
Slow smoked with a few of our favorite Rubs, this Mississippi Pot Roast brings delicious flavors and the perfect texture to your table.
Instructions
- Step 1: Preheat recteq to 225°F.
- Step 2: Season the chuck roast with Ben's Heffer Dust, Chef Greg's 4 Letter Rub, and Colden's Freakin' Greek Rub. Add to the recteq and smoke for 2 hours.
- Step 3: While the chuck roast is cooking, add the jar of pepperoncini peppers with the juice along with the beef stock to a deep baking dish or Dutch oven and place in the recteq.
- Step 4: Once the chuck roast is nicely smoked, add to the simmering beef liquid, wrap tightly in foil or cover with lid and increase temperature to 350°F.
- Step 5: Allow the chuck roast to braise for 1-2 hours until fork tender.
- Step 6: Allow to cool for 20 minutes before shredding.
Ingredients
Serving Sizes
Ingredients
- 1 each (2.5 pound) Chuck Roast
- 16 ounce(s) Pepperoncini Peppers
- 32 ounce(s) Beef Stock
- 2 tablespoon(s) Ben's Heffer Dust
- 2 tablespoon(s) Chef Greg's 4 Letter Rub
- 2 tablespoon(s) Colden's Freakin' Greek
Tools Needed
- Step 1: Preheat recteq to 225°F.
- Step 2: Season the chuck roast with Ben's Heffer Dust, Chef Greg's 4 Letter Rub, and Colden's Freakin' Greek Rub. Add to the recteq and smoke for 2 hours.
- Step 3: While the chuck roast is cooking, add the jar of pepperoncini peppers with the juice along with the beef stock to a deep baking dish or Dutch oven and place in the recteq.
- Step 4: Once the chuck roast is nicely smoked, add to the simmering beef liquid, wrap tightly in foil or cover with lid and increase temperature to 350°F.
- Step 5: Allow the chuck roast to braise for 1-2 hours until fork tender.
- Step 6: Allow to cool for 20 minutes before shredding.
Chef Pairings
Mississippi Pot Roast is a hit but pair it up with Green Jacket Salad and Smoked Garlic Bread for a show-stopping combo everyone will rave over.