Smoked Mississippi Roast with Southern Blend Barbecue Pellets
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Ingredients
- Large chuck roast
- Olive oil
- Salt, pepper, garlic blend
- Diced onions
- Gold potatoes
- Baby carrots
- Packet of au jus
- Ranch seasoning mix
- Beef broth
- Juice from pepperoncini peppers
- Peppers
- Stick of butter
Instructions
- Season the chuck roast with olive oil, salt, pepper, and garlic blend. Insert a meat thermometer and smoke at 250 degrees for about two hours.
- Once the meat reaches 170°F internally, transfer it to a foil pan with diced onions, gold potatoes, baby carrots, au jus, ranch seasoning mix, beef broth, pepperoncini pepper juice, peppers, and a stick of butter.
- Wrap the pan in foil and smoke at 225°F for 2-3 hours until the meat is tender. Shred the roast and serve over garlic mashed potatoes or rice. Enjoy!
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