Smoked Mississippi Pot Roast β’ Three+ lbs beef chuck roast sprayed lightly with Duck Fat Spray and seasoned amply with Smokey Boys Smokey Dust Beef Rub. Super Smoked for an hour at 225Β° with Hickory Wood Pellets on my Traeger Grills Ironwood 885, then put in my heritage cast iron dutch oven with a yellow onion, baby potatoes and carrots, pepperoncini peppers, a dry pack each of ranch dressing seasoning and brown gravy, plus a stick of butter cut up and placed on top of the roast. Inserted my Meater+ Smart Wireless Meat Thermometer, covered, and put back on my Traeger at 275Β° until IT reached 207Β°, about two and one half hours. Let it rest for about thirty minutes and then served it for Christmas dinner β’ Extremely tender, savory, and flavorful. This is the ultimate comfort food and so easy β’ @traegergrills @smokeyboysgrilling @meatermade @duckfatspray @hidden.valley @kerrygoldusa β’ #BBQLou #traegeron #traegergrills #traegerhood #traegernation #goodfoodgoodmood #mississippipotroast #christmasdinner #thedustisamust #dutchoven #potroast #castiron (at Oak Ridge House of Blues) https://www.instagram.com/p/Cmy9YNKuyiP/?igshid=NGJjMDIxMWI=












