It doesn’t get much easier than a one-pot meal, and we love this Mississippi Pot Roast for a rainy or cold day.  @blackdog_bbq whipped this up on the grill, but it can be easily adapted for on the stove or in a crockpot. Using our batch-churned, slow-cultured Roasted Garlic, Basil, and Parsley Butter always takes it up a notch and makes dinner easier.


1 (3-4 pounds) chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1 packet Roasted Garlic, Basil, and Parsley Banner Butter
4-5 pepperoncini peppers
3 carrots, chopped and halved
2 russet potatoes, cubed


1. Set grill to 225 degrees (add super smoke if available). While the grill is preheating, add the chuck roast, Roasted Garlic, Basil, and Parsley Banner Butter, peppers, and both spice mixes to a Dutch oven. Once the grill is preheated, place the pot on the grill (~8 hours total).

**note: no need to add water or broth. The meat will cook in its own juices.

2. When there are 1-2 hours left, add the carrots and potatoes.

3. Once the meat is probe tender (208 for me this time), take the Dutch oven off the grill and rest 30 minutes.

4. Shred the chuck roast and serve with vegetables and juices from the pot. Enjoy!