Mississippi Pot Roast
There are a lot of pot roast recipes out there, but this one is a Mississippi pot roast. What's the difference? It has a unique blend of spices that give it a special flavor. If you're looking for an easy, flavorful pot roast recipe, this is it! This roast simmers in the slow cooker until it's fork-tender and absolutely delicious. You can serve it over mashed potatoes or rice, or just eat it plain. Give this Mississippi pot roast a try - you won't be disappointed!
Everyone needs this recipe for their next hosting gathering! It’s fairly affordable and you can feed a lot of people. French Dip Sandwiches are pretty awesome and I have yet to meet anyone who hasn't liked mine. Okay, let's get to the recipe!
Mississippi Pot Roast
Ingredients
- 2-3 Whole loaves French bread
- 4 lbs chuck roast
- 1 cup Shredded mozzarella cheese
- 2-3 tbsp Your favorite beef seasoning
- 1 Whole onion
- 1 bottle Pepperoncini
- ½ bottle Mild banana peppers
- 4 cloves Smashed garlic
- 1 cup Beef broth
- 1 Lager beer
- 1 tbsp Dried basil
- 1 tbsp Dried oregano
Sriracha Aioli
- 1 cup Mayo
- 2 tbsp Sriracha
- 1 tsp BBQ seasoning
- 1 tsp Dried basil
Instructions
- Pat the chuck roast dry. Coat it with hot sauce as a binder, then season generously with beef seasoning.
- Preheat the smoker to 250°F and add apple wood chunks.
- Place the chuck roast on the smoker and smoke for about 3 hours, or until a deep mahogany bark develops.
- Add the sliced onion and garlic to a Dutch oven.
- Place the chuck roast in the Dutch oven. Add the juice from the pepperoncini along with half of the pepperoncini, the banana peppers, beef broth, lager beer, oregano, and basil.
- Return the Dutch oven to the smoker and increase the temperature to 275–300°F.
- Cook for about 2 more hours, then begin checking the roast for tenderness. It should be probe-tender with very little resistance.
- Remove the chuck roast from the Dutch oven and place it in an aluminum pan. Rest for 20–30 minutes.
- Shred the beef and return it to the Dutch oven with the cooking liquid. Simmer for another 20–30 minutes.
- Cut the French bread into approximately 6-inch sandwich rolls. Butter and toast the bread.
- Combine the mayonnaise, Sriracha, BBQ seasoning, and dried basil to make the aioli.
- Strain the meat and solids from the cooking liquid, reserving the liquid for dipping.
- Spread Sriracha aioli on the toasted bread. Add shredded beef and mozzarella cheese.
- Serve each sandwich with the reserved au jus for dipping.
Nutrition
1. Start off by prepping your chuck roast and adding some hot sauce as a binder. Once you apply the hot sauce season your chuck roast generously and place in the smoker. Have your smoker rolling at 250 degrees with apple wood chunks.
2. Smoker for 3 hours, or until your chuck roast has a deep mahogany bark to it, then place it in a dutch oven with the following ingredients.
3. Make sure to have your ingredients all prepped and add the onions with the garlic cloves in the dutch oven first. Now the chuck roast, the juice from the pepperoncini with half the pepperoncini, half the bottle of mild banana peppers, beef broth, beer, oregano and basil. Place back on the smoker and bump the temp to 275-300 degrees.
4. From here check the chuck roast after two hours. You are not looking for a certain internal temperature, you want to make sure your chuck roast is probe tender. Basically the meat probe pierces through the meat like butter (without resistance).
5. At this point you want to remove the chuck roast from the dutch oven and place in an aluminum pan and rest for 20-30 mins. At this point, shred the chuck roast and place back in the dutch oven with the juice. Simmer for an additional 20-30 mins.
6. During this slice your French loaves of bread into 6" subs and cut them open, add some butter and toast the buns.
7. Strain the meat and solids from the dipping juice.
8. Prepare an assembly station and have your toasted buns ready, sauce with the sriracha aioli and then add as much meat as desired and pour the dipping juice in a bowl for dipping the sandwich.
9. Serve and enjoy with family and friends!
DID YOU ENJOY THIS MISSISSIPPI POT ROAST RECIPE? CHECK OUT MY OTHER BEEF RECIPES BELOW!
Items Used in This Recipe
When it’s warm enough to look after the smoker, I am absolutely going to try this, it sounds amazing!
Thank you Sheila!!
New to smoking and slowly getting the hang of it. I have not smoked a chuck roast yet. When you say season it well what seasoning do you recommend or like seasoning. Thanks!
That is a great question! You can absolutely use any store bought beef seasoning or throw something together yourself. I personally use adams rib rub on a lot of things!