Mississippi Pot Roast with Smoked Mashed Potatoes Recipe

Mississippi Pot Roast Recipe

Take this classic crock pot recipe and infuse it with wood-fired flavor. Scheels Grilling Expert Cam shows you how to master this Mississippi Pot Roast recipe. Tender pot roast and veggies over mashed potatoes makes for the perfect pot roast.

4.5 hrs.
30 mins.
4 hrs.

Crock pot who? Bring the Southern comfort of a Mississippi Pot Roast to North Dakota’s winter wonderland with an amazing twist on this crock pot meal. Typically, a Mississippi pot roast is a combination of 5 simple ingredients all cooked together in a crock pot. Chuck roasts are usually the meat of choice because they are easy to find, but any kind of roast will do! Begin by grabbing your Drip EZ BBQ Prep Tub, your meat of choice, and the Kosmos SPG Rub. Sprinkle on the rub, being very careful not to over season your meat because this is a very salty recipe. Throw the chuck roast directly on your Traeger at 225° super smoke for 3 hours. While the meat is cooking, you can start making the mashed potatoes. 

We recommend peeling about 5 pounds of potatoes, chopping and quartering them for the best results when mashing. Boil the potatoes, adding a little bit of salt, until at a rolling boil. Turn the burner down to a simmer for about 10-15 minutes until the potatoes soften up. Add in a stick of butter, 1 cup of milk, and a little more salt and pepper. Then, grab a masher and mash to your desired consistency. 


  • 3 lb chuck roast 
  • Kosmos SPG or any beef seasoning
  • 1 packet ranch
  • 1 packet au jus gravy
  • ½ jar whole pepperoncinis 
  • 5 lbs potatoes
  • Salt and pepper
  • 1 stick of butter



  1. Prep your chuck roast by seasoning it lightly with Kosmos SPG. 
  2. Place the roast on the Traeger at 225° super smoke
  3. After 3 hours place the roast in a cast iron dutch oven, top with butter, ranch packet, au jus packet, and the pepperoncinis and juice. Cover with tin foil.
  4. With about 1 hour left in the cook, add the bag of baby carrots and place the foil back over to steam the carrots.
  5. Cook until 205° or until the probe slides in like butter. Rest and pull the meat making sure to remove the gristle.
  6. Mix the pulled meat back into the cast iron, soak up those juices, and enjoy with some fresh mashed potatoes.