Spicy, Mississippi Pot Roast

This smoky, spicy take on the classic Mississippi Pot Roast is comfort food done the Ranch & Rifle way. We start by seasoning a chuck roast with our Chipotle Soy Honey rub and giving it some time on the smoker to build that deep, post-oak flavor before finishing it low and slow in the crock pot. The result — a tender, flavorful roast with the perfect balance of heat, tang, and smoke.

Ingredients:

• 1 (3–4 lb) chuck roast

• 2–3 tablespoons Ranch & Rifle’s Chipotle Soy Honey seasoning

• 1 packet ranch dressing mix

• 1 packet au jus gravy mix

• 1 stick (½ cup) butter

• 1 (16 oz) jar pepperoncini peppers, including the juice

• 1 cup beef broth

• Cooked white rice, for serving

Instructions:

1. Preheat your smoker to 250°F using post oak or your favorite smoking wood.

2. Season the chuck roast generously on all sides with Ranch & Rifle’s Chipotle Soy Honey rub.

3. Place the roast on the smoker and cook for about 1-2 hours, until it’s taken on some good color and smoke.

4. Transfer the roast to a crock pot. Add the ranch mix, au jus mix, butter, the entire jar of pepperoncinis with juice, and beef broth.

5. Cover and cook on low for 6–8 hours, until the roast is tender enough to shred easily with a fork.

6. Shred the roast into the juices, stirring everything together to coat evenly.

7. Serve hot over a scoop of white rice for a smoky, tangy, and slightly spicy meal that’ll hit every comfort note.

This Spicy Mississippi Pot Roast takes a Southern favorite and turns it into something unforgettable — smoky from the pit, bold from the peppers, and just sweet enough from the Chipotle Soy Honey rub.