How to Cook Mississippi Roast on a Grill

Mississippi Roast is a beloved comfort food, known for its tender, flavorful beef and rich gravy. Traditionally made in a slow cooker, this recipe has become a family favorite across America. But what if you took this classic dish to the grill? By adding the smoky, char-grilled essence, you can elevate this already delicious roast to a new level. If you’re a BBQ enthusiast or simply love cooking outdoors, this recipe is perfect for you. Let’s explore how to make a grilled Mississippi Roast that’s tender, juicy, and bursting with flavor.

Ingredients Needed

To create a Mississippi Roast on the grill, you’ll need the following ingredients:

• 3–4 lb chuck roast: Known for its marbling, this cut delivers tenderness and flavor.
• 1 packet ranch dressing mix: Adds a tangy, herbaceous kick.
• 1 packet au jus gravy mix: Deepens the savory flavor.
• ½ cup unsalted butter: Enhances richness and moisture.
• 4–6 pepperoncini peppers: Adds mild heat and acidity.
• 1–2 tablespoons pepperoncini juice: For an extra tangy zing.
• Optional seasonings: Garlic powder, smoked paprika, black pepper.
• Olive oil: For searing.
• Aluminum foil or a grill-safe pan: Essential for cooking the roast on the grill.

Tools Required

Before starting, gather the necessary tools:

• A grill (charcoal, gas, or pellet)
• Tongs for handling the roast
• A meat thermometer to monitor internal temperature
• Heavy-duty aluminum foil or a cast-iron skillet for cooking
• Wood chips (optional) for adding a smoky flavor

Preparation Steps

1. Trim and Season the Roast

Start by trimming excess fat from the chuck roast. While some fat is necessary for flavor, too much can lead to grease pooling during cooking. After trimming, rub the roast with olive oil to help the seasonings stick. Sprinkle on garlic powder, smoked paprika, and black pepper for additional depth of flavor. While this step is optional, it’s highly recommended to enhance the overall taste.

2. Set Up Your Grill

Preheat your grill to medium heat, aiming for a temperature of around 300–325°F. For best results, set up a two-zone grilling system:

• Direct Heat Zone: For searing the roast.
• Indirect Heat Zone: For slow-cooking the roast to tender perfection.

If using a charcoal grill, position the coals on one side. For gas grills, light only one burner. Pellet grill users can set the desired temperature and let the grill maintain it automatically.

Searing the Roast

Once your grill is preheated, sear the roast over direct heat. This step caramelizes the surface of the meat, locking in juices and adding a delicious crust. Use tongs to place the roast directly over the flames and sear for 2–3 minutes per side until browned. Once seared, remove the roast and set it aside.

Assembling the Roast

After searing, it’s time to assemble the roast with its signature Mississippi flavors:

1. Choose Your Cooking Vessel: Place the roast in a grill-safe cast-iron skillet or wrap it tightly in heavy-duty aluminum foil.
2. Layer the Ingredients:
   • Sprinkle the ranch dressing mix evenly over the roast.
   • Follow with the au jus gravy mix.
   • Place the butter on top of the roast in chunks.
   • Scatter the pepperoncini peppers around the roast and drizzle with a bit of pepperoncini juice for tanginess.
3. Seal It Tight: If using foil, wrap the roast securely to trap the juices and steam. If using a skillet, cover it with aluminum foil to mimic the effect.

Cooking the Roast on the Grill

Move the assembled roast to the indirect heat zone of your grill. Close the grill lid to maintain a consistent temperature. Allow the roast to cook slowly for 3–4 hours. During this time, the flavors will meld together, and the roast will become tender.

Temperature Monitoring

Use a meat thermometer to check the internal temperature of the roast. For tender, pull-apart beef, the internal temperature should reach 200–205°F. Avoid overcooking, as this can dry out the meat.

Adding Smoke Flavor (Optional)

For an added smoky touch, place wood chips (such as hickory, pecan, or oak) on the coals or in a smoker box. The smoke will infuse the roast with an irresistible BBQ flavor, complementing the rich Mississippi spices.

Resting and Serving

Once the roast has reached the desired temperature, remove it from the grill. Allow it to rest for at least 15 minutes. Resting is crucial as it lets the juices redistribute throughout the meat, ensuring every bite is tender and moist.

Shredding the Roast

After resting, use two forks to shred the beef into bite-sized pieces. Mix the shredded meat with the juices in the skillet or foil to coat it in the flavorful gravy.

Serving Suggestions

Mississippi Roast is incredibly versatile. Here are a few serving ideas:

• Serve over creamy mashed potatoes for a classic comfort meal.
• Pile it onto toasted sandwich buns for a hearty BBQ sandwich.
• Pair it with buttered noodles or steamed rice for a satisfying dinner.
• Use it as a filling for tacos or sliders at your next BBQ party.

Tips for Success

• Consistent Grill Temperature: Maintaining a steady temperature ensures even cooking. Use a grill thermometer if your grill doesn’t have a built-in one.
• Choose Quality Meat: A well-marbled chuck roast yields the best results.
• Experiment with Wood Chips: Different wood types can enhance the flavor profile of the roast.
• Don’t Skip Resting: Resting the roast is essential for juicy, tender meat.

Conclusion

Cooking Mississippi Roast on a grill is a game-changer for BBQ lovers. The smoky essence from the grill combined with the rich flavors of ranch, au jus, butter, and pepperoncini creates an unforgettable dish. Whether you’re hosting a backyard BBQ or looking to impress your family with a twist on a classic, this recipe is sure to be a hit. So fire up your grill, grab a chuck roast, and get ready to savor the smoky, savory goodness of grilled Mississippi Roast!