Traeger Mississippi Pot Roast
This Traeger Mississippi Pot Roast is a smoky, tender, and savory dish packed with bold flavors from ranch seasoning, au jus, and pepperoncini peppers — all slow-cooked to perfection on your pellet grill.
Equipment
- Traeger or Pellet Grill
- Dutch Oven or Foil Pan
- Tongs
Ingredients
- 3 lbs chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup pepperoncini peppers plus 1/4 cup of juice
- 1/2 cup unsalted butter
- 1 tbsp olive oil
- to taste salt and black pepper
Instructions
- Preheat your Traeger or pellet grill to 225°F (107°C).
- Season the chuck roast generously with salt and black pepper.
- Heat olive oil in a skillet or grill-safe pan over medium-high heat. Sear the roast on all sides until nicely browned, about 2-3 minutes per side.
- Place the seared roast in a Dutch oven or heavy foil pan. Sprinkle the ranch seasoning and au jus mix over the roast.
- Add the pepperoncini peppers and their juice. Place the butter on top of the roast.
- Cover the pan tightly with a lid or foil. Place it on the Traeger and cook at 225°F for 8 hours, or until the beef is fall-apart tender.
- Once done, shred the beef with two forks, mix it into the juices, and serve hot.
Notes
This pot roast pairs beautifully with mashed potatoes, buttery noodles, or roasted vegetables. Adjust the amount of pepperoncini to your spice preference!