This Traeger Mississippi Pot Roast is a yummy dish that’s easy to love. It features a tender roast cooked with flavorful seasonings and pepperoncini for a little kick!
Honestly, it’s so tender that it practically falls apart! I love serving it with mashed potatoes to soak up all that tasty sauce—pure comfort food heaven! 😋
Key Ingredients & Substitutions
Beef Chuck Roast: This is the star of the dish, known for its marbled fat that keeps it juicy. If you need a substitute, consider a brisket or round roast. Just remember, the cooking time may vary based on the cut you choose.
Ranch Dressing Mix: This brings a unique flavor to the pot roast. If you don’t have it, try using homemade ranch seasoning by mixing dried herbs like dill, parsley, and garlic powder. This will bring the herby goodness without needing a packet.
Au Jus Gravy Mix: A must for savoriness! If you’re looking for a gluten-free option, look for a gluten-free gravy mix or use cornstarch with seasonings as an alternative to thicken your pot roast juices.
Pepperoncini Peppers: These add a zesty flavor that’s key to the dish. If you can’t find them, banana peppers or jalapeños can work too, just be mindful of the heat level.
Unsalted Butter: This adds richness. If you prefer a lighter option, substitute with olive oil or ghee. Both will keep the dish flavorful without using as much fat.
How Do You Achieve the Perfectly Searing on a Roast?
Searing the roast is essential for flavor and texture. This technique creates a delightful crust that locks in moisture. Here’s how to do it perfectly:
- Start with a preheated grill at 250°F (120°C) for indirect heating.
- Pat the roast dry with paper towels to help it sear better. Season generously with black pepper, garlic powder, and onion powder.
- Place the roast directly on the grill and leave it undisturbed for about 30 minutes before flipping to develop that nice crust.
It’s okay to check occasionally, but letting it rest undisturbed really helps with the sear. After one hour, pull it off and follow the recipe—you’ll notice the difference when it’s time to shred!
How to Make Traeger Mississippi Pot Roast
Ingredients You’ll Need:
For the Pot Roast:
- 3-4 lbs beef chuck roast
- 1 packet Ranch dressing mix
- 1 packet Au Jus gravy mix
- 1 cup beef broth
- 6-8 whole pepperoncini peppers
- 1/2 cup unsalted butter (1 stick)
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Optional: chopped carrots and potatoes for added flavor and texture
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and then 6-8 hours to cook on your Traeger grill. The long cooking time makes the roast super tender and full of flavor. You will also need an additional 20-30 minutes for resting time before serving.
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your Traeger grill to 250°F (120°C). This low and slow method is key to achieving a perfectly tender pot roast.
2. Prepare the Roast:
Take your beef chuck roast and pat it dry with paper towels. This helps with seasoning. Generously sprinkle black pepper, garlic powder, and onion powder all over the roast. This will add great flavors!
3. Sear the Roast:
Place the roast directly on the grill and sear it for about 1 hour. Make sure to flip it halfway through to ensure both sides get a nice crust. This will lock in the juices and enhance the flavor.
4. Mix the Gravy Ingredients:
While the roast is searing, grab a separate bowl. Combine the Ranch dressing mix, Au Jus mix, and beef broth. Mix everything together well so the flavors blend nicely.
5. Assemble the Roast:
Once the roast is done searing, place it into a large aluminum foil pan (or a grill-safe baking dish if you prefer). Pour the mixed ranch and Au Jus mixture evenly over the roast to keep it moist and flavorful.
6. Add Toppings:
Top the roast with the pepperoncini peppers for that unique tangy flavor. Then, place the stick of butter right on top for richness. If you’d like to add vegetables, scatter chopped carrots and potatoes around the roast.
7. Cover and Cook:
Tightly cover the pan with aluminum foil to keep all the juicy goodness inside. Continue cooking the roast on the Traeger at 250°F until it is fork-tender. This usually takes about 6-8 hours.
8. Rest and Shred:
When the roast is done cooking, carefully remove it from the grill and let it rest for 20-30 minutes. This resting time allows the juices to settle. Afterward, shred the roast using two forks.
9. Serve and Enjoy:
Serve the tender, flavorful meat with the delicious gravy that forms from the cooking juices. If you used vegetables, they will be ready to enjoy as well. Dive in and savor every bite of your Traeger Mississippi Pot Roast!
## FAQ Section for Traeger Mississippi Pot Roast
Can I Use a Different Cut of Meat?
Absolutely! While chuck roast is ideal for its marbling and tenderness, you can also use brisket or a round roast. Just keep in mind that cooking times may vary slightly; aim for the same fork-tender consistency.
How Can I Adjust the Spice Level?
If you prefer a milder flavor, you can reduce the number of pepperoncini peppers or eliminate them altogether. Alternatively, add a splash of vinegar or a pinch of sugar to balance the heat if you find it too spicy.
Can I Make This Recipe in a Slow Cooker?
Yes, you can! After searing the roast, transfer it to a slow cooker. Pour the Ranch and Au Jus mixture over the roast, add the butter and pepperoncini, and cook on low for 8 hours or on high for about 4-5 hours, until tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat in the microwave or on the stovetop. For longer storage, consider freezing the shredded meat in portions for up to 3 months; just thaw it overnight in the fridge before reheating!
