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Mississippi Pot Roast

Prep Time: 45m

Cook Time: 3h

Total Time: 3h 45m

INGREDIENTS

  • 2-4 lb chuck roast
  • Salt & pepper or favorite beef rub (Killer Hogs AP & Plowboys Bovine Bold)
  • 1 packet dry ranch seasoning
  • 1 packet dry Au Jus seasoning
  • 1 stick unsalted butter
  • 1/2 jar sliced peperoncinis & juice
  • 4-6 whole peperoncinis

INSTRUCTIONS

  1. Lightly season roast with salt & pepper or your favorite beef rub. Set up the Yoder Smokers YS640 at 180° and roast for 2 hours.
  2. Put the roast in a foil pan and add. 1 packet dry ranch seasoning. 1 packet dry Au Jus seasoning. 1 stick unsalted butter. 1/2 jar sliced peperoncinis & juice.4-6 whole peperconinis.
  3. Cover the pan with foil and return to the smoker. Raise the cooking temperature to 275° and cook for another 3 hours. When roast is fork-tender, remove from smoker and vent foil for 30 min to allow roast to cool.
  4. Shred roast to desired chunks and serve on hoagie rolls, slider buns or over mashed potatoes
6040 Views | 0 Comments

Mississippi Pot Roast

Prep Time: 45m

Cook Time: 3h

Total Time: 3h 45m

INGREDIENTS

  • 2-4 lb chuck roast
  • Salt & pepper or favorite beef rub (Killer Hogs AP & Plowboys Bovine Bold)
  • 1 packet dry ranch seasoning
  • 1 packet dry Au Jus seasoning
  • 1 stick unsalted butter
  • 1/2 jar sliced peperoncinis & juice
  • 4-6 whole peperoncinis

INSTRUCTIONS

  1. Lightly season roast with salt & pepper or your favorite beef rub. Set up the Yoder Smokers YS640 at 180° and roast for 2 hours.
  2. Put the roast in a foil pan and add. 1 packet dry ranch seasoning. 1 packet dry Au Jus seasoning. 1 stick unsalted butter. 1/2 jar sliced peperoncinis & juice.4-6 whole peperconinis.
  3. Cover the pan with foil and return to the smoker. Raise the cooking temperature to 275° and cook for another 3 hours. When roast is fork-tender, remove from smoker and vent foil for 30 min to allow roast to cool.
  4. Shred roast to desired chunks and serve on hoagie rolls, slider buns or over mashed potatoes

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