Well this is what my wife says this recipe is supposed to be called. I followed Malcom Reed’s Mississippi pot roast recipe but left the peppers out and added worshishier sauce instead. His recipe is in on his website.
I smoked the 3.5 pound chuck roast at 200 deg for 6 hours. Added about 1.5 sticks of butter, brown gravy mix, ranch seasoning mix, and topped with worshishier sauce. Wrapped with aluminum foil and finished in the oven at 300 deg.
Placed the pot roast on some mashed potatoes and topped with brown gravy. Thanks for looking!
I smoked the 3.5 pound chuck roast at 200 deg for 6 hours. Added about 1.5 sticks of butter, brown gravy mix, ranch seasoning mix, and topped with worshishier sauce. Wrapped with aluminum foil and finished in the oven at 300 deg.
Placed the pot roast on some mashed potatoes and topped with brown gravy. Thanks for looking!