Savory Smoked Mississippi Pot Roast Sandwich Recipe

Watch Me Make It

Why This Recipe Works

The beauty of a smoked Mississippi pot roast sandwich lies in its simplicity and the depth of flavor that comes from slow cooking. Chuck roast is the star here, and when you smoke it low and slow, you get that incredible tender meat that practically falls apart. Adding ranch seasoning and au jus mix not only enhances the beefy flavor but also gives it that signature tanginess. Toss in some pepperoncini peppers, and you’ve got a perfect balance of spice and zest. Trust me, this combo is where it really comes together.

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Ingredients

To get started, gather up these ingredients:

1 (3-4 pound) chuck roast
2 tablespoons yellow mustard (this acts as a binder)
Your favorite BBQ rub, applied liberally
1 packet ranch seasoning mix
1 packet au jus gravy mix
8-10 pepperoncini peppers
½ cup pepperoncini juice
½ cup pickled jalapeno juice (optional, but it adds a nice kick)
32 oz beef broth
Sandwich rolls
Provolone cheese (for that melty goodness)

A seasoned, cooked beef roast sits in a foil tray with juices and a few yellow peppers, set on a wooden surface with a wooden fence and grill in the blurry background.

How to Make It

Start by preheating your smoker to 250 degrees F. This is the sweet spot for smoking that chuck roast to perfection. While it's heating up, let’s get that roast ready. I like to coat my chuck roast with a thin layer of yellow mustard. It sounds a bit odd, but it really helps the rub stick and adds a subtle flavor during the smoking process.

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Once the mustard is on, grab your favorite BBQ rub and season all sides generously. Don’t be shy with it; you want that flavor to penetrate the meat. Now, pop the roast directly onto the smoker. I usually let it smoke for about 3 to 4 hours, or until it develops a beautiful deep mahogany bark and reaches an internal temperature of around 165 degrees F. Keep an eye on it; every smoker behaves a bit differently.

A person pours apple juice from a carton into a foil pan on a grill, while a seasoned piece of meat cooks on the upper rack above the pan.

After that initial smoke, it's time to wrap things up. Transfer the roast to an aluminum pan or wrap it tightly in foil, which helps keep all those juices in. Sprinkle in the ranch seasoning and au jus mix, then add the pepperoncini peppers, juice, and the beef broth. Cover it tightly to trap all that goodness.

Return the roast to the smoker and let it go until it’s probe tender, which usually means reaching an internal temperature of about 200 to 205 degrees F - cook to feel though rather than temperature. You want probe tender like warm butter to know it's done! This can take another 3 to 4 hours, but remember, it’s all about tenderness here, not just timing. As it cooks, the flavors meld beautifully, and the smell? Oh man, it’s hard to beat.

A seasoned brisket cooks on the upper rack of a smoky outdoor grill, with visible smoke and open grill lid, as sunlight shines on the meat.

Once it’s done, take the roast out and let it rest for at least 20 to 30 minutes. This is crucial; it allows the juices to redistribute. When you’re ready, shred the roast and mix it with those delicious cooking juices until it’s well coated. It’s messy, but trust me, it’s worth it.

Tips / Variations

A large piece of raw meat coated in seasoning sits on a black tray, with a person in a black shirt standing behind it.

Feel free to play around with the ingredients a bit. I’ve added sliced jalapenos in the mix when I want an extra kick, and it’s always a hit. If you’re not a fan of provolone, you can swap it out for mozzarella or even cheddar, depending on your mood.

If you want to make this a complete meal, serve it with some coleslaw or a side of crispy fries. The cool crunch of coleslaw pairs nicely with the rich flavors of the pot roast, and who doesn’t love fries?

A hand holds a container of Phelps Barbecue Rocky MTN Beef Rub over a large, seasoned cut of raw beef placed on a black tray, ready for grilling or smoking outdoors.

Serving Ideas

Now, let’s talk about how to serve this bad boy. Grab some sturdy sandwich rolls; I prefer something that can hold up to the juicy filling. Load up the shredded pot roast and top it with a slice of provolone cheese. If you want to get fancy, pop the sandwiches under the broiler for a minute or two to melt the cheese. It’s not necessary, but it sure adds a nice touch.

A pulled barbecue beef sandwich with melted cheese on a sesame seed bun, sitting on a wooden surface with a rustic background.

You can also drizzle some of that cooking juice over the top for extra flavor. Just don’t skip this part; it really enhances the whole sandwich experience.

Closing

There you have it, folks - a smoked Mississippi pot roast sandwich that’s sure to become a favorite in your household. It’s a labor of love, and the results are absolutely worth it. Whether you’re serving it up at a backyard BBQ or just indulging on a cozy weekend, this recipe never disappoints. So fire up that smoker and get to cooking. Enjoy!

Frequently Asked Questions

What is the best way to store leftover Smoked Mississippi Pot Roast?

Cool the leftover pot roast to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months.

How can I reheat the Smoked Mississippi Pot Roast without drying it out?

To reheat, place the pot roast in a covered skillet over low heat, adding a splash of beef broth to keep it moist. You can also reheat it in the microwave in short intervals, stirring occasionally.

Can I substitute the chuck roast with another cut of beef?

Yes, you can use other cuts like brisket or round roast, but keep in mind that the cooking time and texture may vary. Chuck roast is preferred for its tenderness and flavor.

Is it possible to make the Smoked Mississippi Pot Roast ahead of time?

Yes, you can prepare the pot roast a day in advance. Cook it fully, then let it cool before refrigerating. Simply reheat it before serving.

What texture should I expect from the sandwich after making the Smoked Mississippi Pot Roast?

The pot roast will be tender and juicy, making it easy to shred. When assembled in the sandwich, it will have a soft yet hearty texture, especially with the provolone cheese and sandwich rolls.

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