This recipe is one of my favorite things to make and is actually 2 different recipes that I combined . 4 lbs of chuck seasoned with salt and pepper ( I use Killer Hogs TX ) smoked for 2 hours with hickory and pecan , then in a Dutch oven with 2 bell peppers, one large onion , 3 jalapeños, 8 cloves of garlic, packet of au jus mix , ranch dressing packet , 8 peperoncinis peppers with 1/4 cup of the juice , and a stick of butter. The juices from the roast and veggies mixed with the au jus and ranch packets makes a very tasty gravy. I like to strain it in a grease separator then add it back. It’s very good with a sandwich with provolone, on a pile of mashed potatoes, or with rice.
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Topic: PSB/ Mississippi Pot Roast (Read 633 times)
