There are many pot roast recipes, but this is a Mississippi pot roast with a distinctive spice blend that gives it remarkable flavor. It’s an easy, incredibly tasty recipe: the roast slowly simmers until fork-tender. Serve it over mashed potatoes, rice, or on its own. Try this Mississippi pot roast—you won’t be disappointed.
This dish is ideal for hosting—economical and able to feed a crowd. French dip sandwiches made from this roast are a crowd-pleaser; most people love them. Below is the full recipe and method to make tender, flavorful Mississippi pot roast sandwiches.
Table of Contents
Mississippi Pot Roast
Ingredients
- 2-3 Whole loaves French bread
- 1 4 pound 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
1. Prep the chuck roast and lightly coat it with hot sauce to help the seasoning adhere. Season generously with your favorite beef rub.
2. Place the roast in a smoker set to 250°F using apple wood chunks. Smoke for about 3 hours, or until the exterior develops a deep mahogany bark.
3. Transfer the roast to a Dutch oven. Add the chopped onion and smashed garlic first, then nestle the roast in the pot. Pour in the juice from the pepperoncini along with half the pepperoncini, half the bottle of mild banana peppers, the beef broth, and the lager. Sprinkle in the oregano and basil. Place the Dutch oven back on the smoker and raise the temperature to 275–300°F.
4. After about two hours check for tenderness. Rather than relying on a target internal temperature, test with a probe: the meat should be probe-tender, meaning the probe slides in easily like butter with minimal resistance.
5. When probe-tender, remove the roast from the Dutch oven and transfer it to an aluminum pan. Rest the meat for 20–30 minutes. Shred the roast, then return the shredded meat to the Dutch oven with the cooking liquid and simmer an additional 20–30 minutes to meld flavors.
6. While the meat rests, slice the French loaves into 6-inch sub portions, split them open, butter the cut sides, and toast until golden.
7. Strain the cooking liquid to remove solids and reserve the clear dipping jus.
8. Set up an assembly station: spread sriracha aioli on the toasted buns, pile on the shredded beef, top with shredded mozzarella if desired, and serve with a bowl of the warm dipping jus for each sandwich.
9. Serve immediately and enjoy with family and friends.
DID YOU ENJOY THIS MISSISSIPPI POT ROAST RECIPE? CHECK OUT MY OTHER BEEF RECIPES BELOW!
Beef Recipes
Items Used in This Recipe
Hasty Bake Grill
Heat Resistant Gloves
Meater +
Charcoal Chimney
Charcoal Starters
Dutch Oven