This recipe for Smoked Mississippi Mud Roast makes juicy, melt in your mouth, smoky pulled beef that’s delicious and easy to make. Ketogenic, low carb recipe.
Let’s make Mississippi Mud Roast!
My favorite part about this pulled beef roast is how simple it is to make! It’s one of those recipes that is so delicious, it surprises you with just how easy it is to make. It tastes like a lot more effort! As an added bonus, there’s not a lot of ingredients either — just a chuck roast, some seasonings and some peppers.
This is one of my go to recipes when I’m serving a crowd or having a party or even on a random day when I’m doing some DIY work in the house and don’t have a plan for lunch or dinner but know I’m going to want something hearty and satisfying.
As you can see, this is really a roast for all occasions.
I love to prep these Chuck roasts in Cambro prep container.
It makes a great meal for a party since you can serve a bunch of people with it, the leftovers still taste great and there’s plenty of different ways to use this meat such as in sandwiches, casseroles, on top of mashed potatoes or cauliflower, in tacos, enchiladas, etc.
Cooking the pulled beef on the smoker adds another element of flavor in my opinion. It’s smoky, juicy, hearty beef that cooks in a mixture of a little beef broth and it’s own juices resulting in deliciously moist and tender roast. If you don’t have a smoker, you can also adapt this recipe and make this in the oven, an instant pot or crockpot.
What I Used to Make pulled beef Roast
Cambro Prep Container | Thermometer | Flavor God Ranch Seasoning | Charcoal | Wood Chips | Aluminum Foil Pans
What to Serve with Smoked Mississippi Mud Roast
- Put it on a roll or in a bun
- Put it on top of mashed potatoes or cauliflower
- Use it in tacos, nachos or enchiladas
- Put it on noodles
how to make pulled beef keto / low carbPrint
Tender, melt in your mouth, smoky pulled beef roast.
1 chuck roast (3-5 lbs)
1/4-1/2 cup pepperoncini peppers (more if you like it a little hotter)
2 tbsp ranch seasoning (or a pack of ranch seasoning)
2 cups beef broth
1 white onion, sliced*
1/2 stick of butter
1 tbsp beef rub of choice (I used Butcher’s Blend)
Heat up your smoker to 225-250 degrees. Once it comes up to temp, add your favorite wood (I like post oak). If you are using a Big Green Egg, use a platesetter.
Season the chuck roast all over with your rub of choice. Put it on the smoker and let cook for about two hours until it develops a nice bark and is brown all over. Temp should be around 165 degrees.
Remove the meat and then, in an aluminum pan or dutch oven, add in the chuck roast, sliced onion, pepperoncini, ranch seasoning, beef broth and butter (sliced into cubes).
Cover with foil (or a lid) and cook until the meat is probe tender (meaning a temperature probe slides easily into the meat like butter). The meat should temp around 200 degrees but this will vary slightly between roasts so pull it when the probe slides in very easily. If you can shred some of it by twisting with a fork, that’s a good way to see if it’s done as well.
Remove from the smoker and transfer to a plate to rest for 10 minutes. Shred. You can add it back to the drippings or serve those on the side.
If you don’t like onions, you can leave them out. Same with the pepperoncini, although the flavor profile will be different.
- Method: Smoker
Keywords: smoked chuck roast, pot roast, pulled beef, Mississippi mud roast