Preheat your Traeger Grill to 225F. Turn on the Super Smoke option, if available.

Pat the beef dry with paper towel, drizzle it with 2 tablespoons of avocado oil and massage it evenly to coat. Generously season all sides with salt and pepper and transfer the beef to the top rack of the Traeger. Smoke the beef for 2 hours or until it develops a red colour.

Meanwhile, in a bowl, combine the nutritional yeast, dried parsley, dried chives, dried dill, onion powder, garlic powder, 1 teaspoon kosher salt, mustard powder, and ¼ teaspoon black pepper. Stir to combine and transfer to a mason jar. Can be stored for up to one month in the pantry.

Preheat a Dutch oven over medium heat for 5 minutes. Raise the heat to medium-high, add 1 tablespoon of avocado oil and heat until shimmering. Carefully add the smoked beef to the pot and sear on all sides until golden brown, around 8 minutes total. Add the beef bone broth, butter, pepperoncini and brining liquid. Add 2/3 of the Ranch Seasoning, bring the liquid to a boil and cook, lifting any brown bits off the bottom of the pot, until reduced in volume by ¼.

Cover the pot with a lid and transfer it to the Traeger. Raise the heat to 350F and cook, occasionally basting the beef with the gravy, until fall-apart tender, around 2.5 hours.

Roughly shred the beef apart with two forks and stir it with the gravy. Taste for seasoning and adjust with the reserved Ranch Dressing Mix as desired. Serve the Mississippi Pot Roast with your favourite side dishes, such as Mashed Potatoes and Sautéed Green Beans.