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.

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.

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.

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.