There’s something irresistible about a roast that falls apart with just a fork. When you add the magic of a Traeger grill and the bold flavors of a Mississippi pot roast, you get a comforting and unforgettable recipe.
This article walks you through everything you need to master this savory delight, from understanding the origin of the dish to preparing and smoking it to perfection. Whether you’re new to using a smoker or you’re just looking for a new twist on a classic recipe, you’ll find all the tools and tips you need to make this roast shine.
Let’s begin with the basics and discover why this dish is more than just a trend.
Introduction to Mississippi Pot Roast and the Traeger Twist
What is Mississippi Pot Roast?
Mississippi Pot Roast isn’t your everyday beef dinner. It’s a Southern-born classic known for its rich flavor and melt-in-your-mouth texture. Originally, it came together with just a few pantry staples—beef chuck roast, ranch seasoning mix, au jus gravy mix, butter, and pepperoncini peppers.
It’s not complicated, and that’s part of the charm. It’s all about slow cooking and letting the flavors build over time. The result? A juicy, tender roast with just the right kick of tang and richness.
Why the Traeger Makes It Better
So, what happens when you take a traditional Mississippi Pot Roast and throw it on a Traeger grill? You unlock a whole new layer of flavor.
The Traeger pellet grill doesn’t just cook—it smokes. That slow, wood-fired smoke adds depth you can’t get from a crockpot or oven. The result is a dish that’s still comforting, but now also slightly smoky, with a subtle char that enhances every bite.
Smoked vs. Traditional: What’s the Difference?
Sure, you can make a Mississippi pot roast in the oven or a slow cooker. But here’s the deal: when you smoke it, the texture becomes something special. It’s soft and juicy, but with just a hint of bark on the outside—smoky, caramelized edges that are packed with flavor.
That’s the kind of thing you can only get from a pellet grill like a Traeger. And honestly, once you try it this way, you might not go back.
What You’ll Learn in This Guide
Here’s what’s on the menu:
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A closer look at the history of this iconic dish
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The reasons why Traeger smokers take it to the next level
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All the tools and ingredients you’ll need
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Step-by-step guidance to nail it every time
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Expert tips, serving ideas, and tasty variations
So if you’re ready to impress your guests—or just treat yourself—a dish that tastes like hours of effort (but feels easy), keep going. You’re just a few steps away from a crowd-pleasing, smoke-kissed masterpiece that belongs in your regular recipe rotation.
What Makes Mississippi Pot Roast So Special?
A Simple Recipe with Big Flavor
At its heart, Mississippi Pot Roast is all about comfort. It doesn’t need fancy ingredients or complex techniques. That’s why it became so popular—anyone can make it. Just toss a few ingredients into a pot and let time do the rest.
What makes it stand out? The combination of savory and tangy flavors. You get richness from butter, a salty punch from the au jus mix, and a little heat from the pepperoncini peppers. It’s bold but still feels like home cooking.
Where Did It Come From?
This roast has a simple beginning. A home cook in Mississippi created it with what she had on hand. That’s why it feels so practical—and why it tastes so good. It wasn’t made for fancy dinners. It was made to feed a family, to be easy, and to taste amazing.
Now, it’s one of the most shared recipes on the internet. It’s been made in homes all over the country and changed in small ways to fit different tastes.
The Original Ingredients
Here’s what you’ll usually find in a classic Mississippi pot roast:
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Beef chuck roast – fatty and flavorful, perfect for slow cooking
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Dry ranch seasoning mix – for that creamy, tangy base
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Au jus gravy mix – adds depth and saltiness
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Butter makes the sauce rich and smooth
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Pepperoncini peppers – give the dish a little bite and brightness
Just five things. That’s it. Yet when you put them together and cook them slowly, the result is tender, juicy, and packed with flavor.
Why We’re Using a Traeger Grill
Normally, this dish is made in a slow cooker. But smoking it on a Traeger gives it something extra.
Pellet grills work by burning small wood pellets. This gives your food a slow, steady heat with a nice, smoky flavor. And since the heat is even, the roast cooks all the way through without drying out.
Plus, Traegers are easy to use. Set the temp, add your wood pellets, and you’re ready to go. You don’t have to babysit the roast. Just let it do its thing.
The Benefits of Smoking
Smoking adds more than just flavor. It changes the texture, too.
The outside gets a dark, smoky crust. The inside stays soft and juicy. The peppers and butter soak into the meat, and the juices mix into a rich, tangy sauce.
It’s everything you want in a roast—warm, hearty, and full of flavor. And it’s easy, too. No tricks, no stress. Just simple, tasty food.
Coming up, we’ll go over every ingredient you need and the best tools for the job. You’ll be ready to fire up the Traeger in no time.
Ingredients and Tools You’ll Need
The Core Ingredients
You don’t need much to make this roast. Just a few things from your pantry and fridge. Here’s what to gather:
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Beef chuck roast – About 3 to 4 pounds. Choose one with fat marbling. That helps it stay juicy.
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Dry ranch dressing mix – One packet. Adds a creamy and tangy flavor.
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Au jus gravy mix – One packet. Brings a deep, beefy taste.
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Pepperoncini peppers – 5 to 8 peppers. Use more if you like a stronger kick.
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Unsalted butter – Half a stick (4 tablespoons). Adds richness to the sauce.
These five items work perfectly together. You can swap a few things if needed. But sticking with this base gives you the real Mississippi flavor.
Optional Add-Ins
Want to change things up a bit? Try these ideas:
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Onion slices – Add them under the roast for more sweetness.
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Garlic cloves – Toss in 2 to 3 for a bold flavor.
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Carrots or baby potatoes – Makes it a full meal.
These don’t change the base flavor much. But they add variety and extra comfort.
The Best Tools for the Job
You don’t need a full kitchen setup. Just these main tools:
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Traeger Grill – Any model will do. It should hold a 4-pound roast.
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Cast iron skillet or Dutch oven – For searing and braising.
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Tongs – To flip and handle the roast safely.
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Meat thermometer – Helps you track when the meat is done.
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Aluminum foil or a lid – To trap heat and moisture while it cooks.
If you have all these, you’re good to go. The tools help you cook the roast right, without too much fuss.
Why These Ingredients Work So Well
Each part of this recipe has a job.
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The beef brings flavor and fat.
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The ranch adds a creamy, herby taste.
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The gravy mix boosts the beefy depth.
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The peppers give it that punch of acid.
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The butter ties it all together with richness.
It’s a smart combo. Nothing fancy, but everything works together. When it cooks slowly on the smoker, all the flavors melt into the meat.
This is the kind of recipe that feels like magic, even though it’s easy. Up next, we’ll walk through the cooking steps, one by one.
How to Make Traeger Mississippi Pot Roast Step by Step
Get the Roast Ready
First, take the chuck roast out of the fridge. Let it sit at room temperature for about 30 minutes. This helps it cook more evenly.
Next, pat the roast dry with paper towels. This step is key for getting a nice crust later. Sprinkle both sides with a little black pepper. You don’t need salt—the seasoning mixes have plenty.
If you want, rub a bit of oil on the roast. It helps the smoke stick better during cooking.
Fire Up the Traeger
Turn on your Traeger grill. Set it to 225°F. Let it preheat for 15 minutes.
Add your wood pellets. Hickory or mesquite works well here. They give a deep, smoky flavor that pairs great with beef.
Once the grill is hot, place the roast directly on the grate. Close the lid. Let it smoke for 2 to 3 hours.
This step builds flavor. You’ll notice the roast turning dark on the outside—that’s a good sign. It means the smoke is working.
Sear the Roast
After smoking, it’s time to sear.
Heat a cast-iron skillet over medium-high heat. Add a bit of oil. When the oil shimmers, place the roast in the pan. Sear both sides until browned—about 2 to 3 minutes per side.
This step locks in juices. It also adds a crispy crust that tastes amazing later.
Build the Flavor Pack
Place the roast in a Dutch oven or foil pan. Sprinkle the ranch mix and au jus mix evenly over the top.
Next, place the butter on top of the roast. Add your pepperoncini peppers. Pour in about ¼ cup of the juice from the pepper jar for extra flavor.
Cover the pan with foil or a lid.
Back on the Grill
Now turn the grill up to 275°F. Place the covered pan back on the grill.
Let the roast cook for 3 to 4 hours. Check it after 3 hours. You want the internal temp to hit around 200°F to 205°F.
When it’s done, the roast will pull apart easily with a fork.
Time to Shred
Take the roast out and let it rest for 10 minutes.
Use two forks to shred the meat. Mix it with the juices in the pan. It should be tender and juicy.
If the sauce seems too thin, simmer it for a few minutes. It will thicken up.
Serve and Enjoy
Spoon the roast onto mashed potatoes, rice, or crusty bread. You can also use it for sandwiches or sliders.
It’s a warm, rich, and comforting meal that’s packed with flavor. And thanks to the Traeger, it has a smoky twist you’ll want to make again.
Easy Tips and Flavor Boosts
Make It Even Better
Small changes can help a lot. These tips make your roast juicier, smokier, and more flavorful.
Watch the Temperature
Use a meat thermometer. This helps you know when the roast is done. You’re aiming for 200°F to 205°F inside.
Too low? The meat won’t shred. Too high? It might dry out. Checking often keeps it just right.
Keep It Moist
Don’t skip the butter. It keeps the roast tender. Also, make sure to cover your pan. This traps the steam and holds in flavor.
You can even add a bit of beef broth if the roast starts to dry. A quarter cup is enough.
Sear Before Braising
Searing adds a crispy crust. It also locks in the juices. It takes just a few minutes and adds big flavor.
Try not to skip it, even if you’re in a hurry. That crust? Worth it.
Adjust the Heat
Pepperoncini peppers are mild. But if you want more heat, add a few extra.
If you like it even hotter, try a sliced jalapeño. Just don’t add too many. You want a little heat, not a fire.
Skip the Store Mixes (If You Want)
Making your seasoning is easy. Try mixing these:
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon dried dill
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½ teaspoon dried parsley
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A pinch of salt and pepper
This way, you control the salt. Plus, it’s great if you want a low-sodium option.
Fun Ways to Switch It Up
Make It a One-Pot Meal
Toss in baby carrots or potatoes. They soak up the juices and taste amazing.
Put them around the roast before covering the pan. They’ll be soft by the time the roast is done.
Use Leftovers Creatively
Got extra meat? No problem.
Use it in:
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Grilled cheese sandwiches
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Tacos or wraps
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Baked potatoes
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Rice bowls
It’s just as tasty the next day. Maybe even better.
Try a Different Cut
Chuck roast is best. But brisket can work too. Just know it takes longer to cook. And it may not shred the same way.
Always look for meat with fat. Fat = flavor. Fat = juicy.
These tricks keep your roast tender, smoky, and full of taste. Coming up, let’s clear up some common questions so you can cook with full confidence.
Frequently Asked Questions (FAQ)
What’s the best cut of beef for Mississippi pot roast?
The top choice is chuck roast. It has lots of fat and breaks down well. That makes it soft, juicy, and easy to shred. Cuts like brisket or shoulder roast can also work, but chuck roast is still the most reliable.
Can I make it without a Traeger grill?
Yes, you can. You can cook it in an oven, a slow cooker, or even on a stovetop. But the Traeger adds that extra smoky flavor. That’s what sets it apart. Still, the roast will be tasty no matter what.
Do I need to sear the roast?
Searing isn’t required, but it helps. It gives the roast a nice crust. That means more flavor and better texture. Just a few minutes in a hot skillet makes a big difference.
How do I keep the roast from getting dry?
Always cover the roast while it cooks. Use foil or a lid. This traps the steam and keeps things moist. Also, don’t overcook it. Use a thermometer to check for doneness around 200°F to 205°F.
Adding butter and pepper juice also keeps it juicy.
Are pepperoncini peppers spicy?
Not really. They’re mild and slightly tangy. They bring flavor but not heat. If you like more spice, add a few extra peppers or a dash of crushed red pepper.
Can I freeze leftovers?
Yes, absolutely. Let the roast cool first. Then place it in freezer-safe containers. You can freeze it for up to 3 months. When ready, thaw in the fridge and warm it gently on the stove or in the oven.
What should I serve with it?
Here are some easy ideas:
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Mashed potatoes
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Rice or egg noodles
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Crusty rolls
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Roasted veggies
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Green beans or corn on the cob
These sides soak up the sauce and make the meal complete.
Can I make this ahead of time?
Yes, and it gets better with time. Cook it fully, then let it cool. Store in the fridge for up to 4 days. Reheat in a covered dish at 300°F until warm. The flavors deepen overnight.
These answers should help you feel ready and relaxed. Whether it’s your first roast or your fifth, this meal is always a winner. Now let’s wrap it up with a few final thoughts.
Final Thoughts on Traeger Mississippi Pot Roast
This recipe brings comfort and flavor in every bite. It’s simple. It’s rich. And with the Traeger grill, it gets a smoky twist you’ll love.
You don’t need a long list of ingredients. Just a few pantry staples and a good cut of beef. The ranch mix, au jus, butter, and pepperoncini do all the hard work. All you have to do is let it cook low and slow.
The beauty of this dish is how easy it is. Anyone can make it. And every time, it tastes like you spent hours in the kitchen.
Want to serve a crowd? This roast delivers. Need a go-to weekend meal? You just found it. Plus, the leftovers are just as tasty—maybe even better.
So, fire up your Traeger. Get that roast smoking. And enjoy a meal that’s warm, flavorful, and unforgettable.
It’s comfort food at its best—with a smoky edge that makes it truly special.
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Traeger Mississippi Pot Roast Recipe
- Total Time: 6 hours 30 minutes
- Yield: 6–8 servings 1x
- Diet: Gluten Free
Description
Traeger Mississippi Pot Roast combines the beloved comfort of a Southern classic with the deep flavor of wood-fired smoking. This melt-in-your-mouth beef roast uses simple pantry ingredients and a Traeger grill to create a dish that’s juicy, tangy, and rich with every bite. It’s the perfect twist on tradition—easy to prepare, full of flavor, and ideal for slow, smoky weekends or hearty gatherings.
Ingredients
Main Ingredients:
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3–4 lb beef chuck roast
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1 packet dry ranch seasoning mix
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1 packet au jus gravy mix
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4 tablespoons unsalted butter
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5–8 pepperoncini peppers
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¼ cup pepperoncini juice
Optional Add-Ins:
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1 onion, sliced
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2–3 garlic cloves
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Baby potatoes or carrots
For Searing:
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1 tablespoon vegetable oil (for cast iron searing)
Instructions
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Prep the Roast:
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Let the chuck roast sit at room temperature for 30 minutes.
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Pat it dry with paper towels.
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Rub lightly with oil and sprinkle with black pepper.
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Preheat and Smoke:
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Preheat Traeger grill to 225°F.
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Add hickory or mesquite pellets.
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Place the roast directly on the grate and smoke for 2–3 hours.
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Sear the Roast:
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Heat a cast iron skillet over medium-high heat.
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Add oil and sear the roast 2–3 minutes per side until browned.
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Build the Flavor Pack:
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Transfer roast to a Dutch oven or foil pan.
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Sprinkle ranch and au jus mixes over the top.
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Add butter, pepperoncini peppers, and their juice.
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Cover with lid or foil.
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Finish Cooking:
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Increase grill temperature to 275°F.
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Place the covered pan back on the grill.
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Cook for 3–4 more hours, until internal temp reaches 200°F–205°F.
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Shred and Serve:
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Rest the roast for 10 minutes.
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Shred with two forks and mix with juices.
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Serve with mashed potatoes, rice, or crusty bread.
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Notes
Chuck roast is best for shredding. Look for good marbling.
Don’t skip searing—it adds crust and flavor.
Pepperoncini peppers are mild but tangy; increase for more heat.
Leftovers are great in tacos, sandwiches, or rice bowls.
You can substitute store-bought mixes with homemade seasoning blends for lower sodium.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Smoked
- Cuisine: American / Southern
Keywords: Traeger pot roast, smoked beef roast, Mississippi pot roast, pellet grill recipe, comfort food, shredded beef, smoker dinner, slow cooked beef, Southern roast