Step 1

Turn on the smoker. Preheat your smoker to 225 degrees F.

Step 2

Prep the Roast. Season the roast on all sides with Hey Grill Hey Beef Seasoning or equal parts salt, pepper, and garlic powder.

Step 3

Smoke the pot roast. Place the roast on your smoker and smoke for 3 hours.

Step 4

Transfer to a Dutch oven. Transfer the roast to a large Dutch oven (with a lid) or a disposable aluminum pan. Place the roast on top of the onion, and pour the ranch seasoning, au jus mix, and the full jar of pepperoncinis in the pan. Top with the butter.

Step 5

Finish smoking in the Dutch oven. Cover the pan with the lid or foil and return to the smoker for an additional 6-8 hours, or until the internal temperature of the roast reads about 205 degrees F and the meat shreds easily with a fork.

Step 6

Shred and serve. Shred the meat in the pan with all of the juices. Discard any gristle,