Traeger Smoked Mississippi Pot Roast – Whole30 and Paleo

Hearty, comforting and full of flavor, this Traeger Smoked Mississippi Pot Roast is easy to prepare and a real family favorite. Smoky, savory, slightly tangy and just a touch spicy, it’s perfect spooned over creamy mashed potatoes. This version is adapted to be Whole30 and Paleo-friendly, featuring a homemade dairy-free Ranch seasoning and a rich beef gravy made from real bone broth.

What is Mississippi Pot Roast?

Mississippi Pot Roast is a slow-cooked, fall-apart beef dish traditionally made with a chuck roast, Ranch-style seasoning, au jus or beef gravy, pickled pepperoncini peppers and butter. The roast is braised slowly in a Dutch oven, slow cooker, or oven until the meat is tender and easy to shred. The recipe became widely popular after being shared online and is prized for its ease, crowd-pleasing flavor and economical ingredients.

With a few simple swaps—homemade dry Ranch seasoning and real beef bone broth—you can enjoy all the classic taste while keeping the recipe compatible with Whole30 and Paleo eating patterns.

What Makes This Version Different?

Two main differences set this recipe apart from the classic version:

1. It’s adapted to be Paleo and Whole30-friendly through careful substitutions in the seasoning and fats.
2. The beef is smoked first to deepen the flavor before searing and slow-braising, giving the finished pot roast a pronounced wood-smoke aroma and richer profile.

Instead of a store-bought Dry Ranch Dressing mix, this recipe uses a homemade mix that replaces buttermilk powder with nutritional yeast for a savory, dairy-free umami note. Real beef bone broth replaces packaged au jus, avoiding additives and refined ingredients while producing a natural, glossy gravy as it reduces with the rendered beef juices.

Ingredients You’ll Need

• Chuck Roast: Aim for about 1/2 pound per serving. A 3-pound roast serves about six.
• Homemade Dry Ranch Seasoning: A blend of nutritional yeast, dried herbs and spices (recipe below).
• Beef Bone Broth: Use real bone broth for best flavor and a nutrient-rich base for the gravy.
• Pepperoncini Peppers: These pickled peppers add tang, a touch of heat and bright acidity to balance the rich beef.
• Butter or Ghee: Optional for additional richness—use ghee or tallow to keep the dish Whole30-compliant.

Cooking on a Traeger

Smoking the roast on a Traeger or other pellet grill before braising introduces a deep, wood-fired flavor that elevates the dish. Smoke the chuck at a low temperature to develop a smoke ring and aroma, then sear it in a Dutch oven to build a flavorful crust and fond. Finish by braising the roast in bone broth with the seasoning and pepperoncini until it shreds easily.

If you don’t have a pellet grill, the recipe still works well: sear the beef on the stovetop and then braise in the oven or a slow cooker. For gas or charcoal grills, use indirect heat and watch liquid levels during cooking so the pot doesn’t run dry.

How to Make Smoked Mississippi Pot Roast

1. Season the chuck roast with avocado oil, kosher salt and freshly cracked black pepper.
2. Smoke the roast at 225°F for about 2 hours to infuse wood-fired flavor and color.
3. Sear the smoked roast in a hot Dutch oven with a little oil until browned on all sides.
4. Deglaze the pot with beef bone broth, scraping up browned bits.
5. Add most of the homemade Ranch seasoning, butter (or ghee), pepperoncini and some of the brine.
6. Braise covered at about 350°F in the Traeger, oven or slow cooker until the meat is fork-tender (roughly 2–3 hours, depending on size).
7. Shred the beef with two forks, stir it into the reduced gravy and taste for seasoning. Adjust with reserved Ranch mix if needed.
8. Serve over mashed potatoes, cauliflower mash, or alongside roasted vegetables.

Substitutions and Tips

• Beef: Chuck roast is ideal for marbling and flavor, but brisket, rump or sirloin tip can work if preferred.
• Pepperoncini: Swap in pickled banana peppers or pickled jalapeños for a different heat level.
• Butter: Use ghee or tallow for a strictly Paleo/Whole30 version, or omit if you prefer less fat.
• Instant Pot: Sear on Sauté, then pressure-cook 45–60 minutes and reduce the liquid on Sauté to thicken.

Is It Spicy?

This version is generally mild with a gentle heat from the pepperoncini. To reduce spice for children or sensitive eaters, use fewer peppers and less brining liquid. Serve extra peppers on the side for anyone who prefers more kick.

Tried this recipe? Leave a comment below to share your variations or tips for smoking and braising the perfect Mississippi Pot Roast.