919 Backyard BBQ: Smoked Mississippi Pot Roast


This month I wanted to share something good to eat in the cold weather, that is relatively cheap, versatile and one of my absolute favorites: Smoked Mississippi Pot Roast!

This pot roast is full of flavor and will definitely have you wanting to go back for seconds. I’ll list out the ingredients below, but it’s only a few things and you can find a beef Chuck roast at any grocery store. This is a large cut that has some fat and you’ll only want to cook it low and slow to maximize the flavor. This recipe is great on a French loaf sandwich style but also very good just over some rice or even by itself!


▫️1 2-4 lb chuck roast

▫️1 loaf of French bread (if you want to eat this on a sandwich)

▫️1 cup shredded mozzarella cheese (optional for sandwich)

▫️1 white onion

▫️couple cloves of smashed garlic or tablespoon of minced garlic

▫️1 cup beef broth

▫️beef seasoning for chuck roast (I used Kosmo Q’s Cow Cover but any seasoning works)

▫️1 bottle of pepperoncini peppers

▫️1/2 bottle of mild banana peppers

▫️12 oz of lager beer

▫️1 tbsp dried basil

▫️1 tbsp dried oregano

If you’re making this for sandwiches you’ll want to make some sriracha aioli: 1 cup mayo, 2 tbsp sriracha, 1 tsp beef seasoning & 1 tsp dried basil. Mix all ingredients together in a small bowl.


▫️preheat smoker to 250°

▫️rub Chuck roast with hot sauce for a binder for the seasoning – I use Texas Pete or Cholula

▫️season heavily with your favorite beef rub

▫️place Chuck roast in smoker (or oven) for 2-3 hours until we get a nice dark bark on it and it’s temping around 165-170° internal

▫️while the chuck roast is cooking prep your Dutch oven with the (thinly) sliced onion, and garlic going in first – then adding the chuck roast once it gets the nice dark color and is temping correctly.

▫️from here you’ll add the juice from the pepperoncini bottle with half the pepperoncinis into the Dutch oven, then add half the bottle of banana peppers, can of beer, beef broth, oregano & basil.

▫️Now place the dutch oven with everything inside (lid on) back into the smoker and up the temp up to 300°

▫️let cook for 2-3 hours depending on size of chuck roast, not looking for a specific temperature but looking for the meat to be probe tender – i.e. temp probe goes into the meat with little to no resistance.

▫️then you’ll pull the chuck roast out of the Dutch oven, let it rest for 20-30 minutes before shredding it up with your hands

▫️add shredded chuck roast back into Dutch oven in the smoker (oven or stovetop) and stir it all up, let it cook for an additional 20-30 minutes

▫️while the pot roast is finishing up if you’re serving on sandwiches, toast your French loaf buns, add the sriracha aioli – then strain roast from the pot & add to sandwiches.

▫️use the leftover juice in pot for dipping the sandwich into & melt the mozzarella cheese on your sandwich if desired (you can melt it in the oven or melt it directly on the sandwich with a small blowtorch)


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