Smoked Mississippi Pot Roast | Lone Star Grillz

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: brisket

Pork shoulder is often less expensive and can be just as flavorful.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in cooking.

Prepare the smoker to a temperature between 225°F and 250°F using pecan wood for smoking.

Season the beef chuck roast on both sides with SPG seasoning (60% pepper, 40% salt, 10% garlic) and let it sit while the smoker heats up.

Place the roast in the smoker and smoke for about 2 hours, checking for color and aroma.

Rotate the roast 180 degrees after about 1 hour and 25 minutes to ensure even cooking.

After 2 hours and 5 minutes, check the color and aroma of the roast; it should have a nice reddish color from the smoke.

Transfer the roast to a griddle that has been wiped down and sprayed with Pam, and sear it on both sides for about 1 minute each to develop a char.

Once seared, place the roast into a slow cooker.

Prepare 5 potatoes by rinsing, peeling, and cutting them in half to keep them larger so they don't break down too much during cooking.

Add the halved potatoes to the bottom of the slow cooker along with all the juices from the seared roast.

Add a stick of butter, ranch seasoning, au jus gravy mix, and pepperoncini peppers to the slow cooker with the roast and potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens