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Three Ingredient Pot Roast

Three Ingredient Pot Roast

By Amanda Haas

It doesn't get much easier (or flavourful) than this. Serve Amanda Haas' perfectly tender pot roast over pasta, with roasted new potatoes, or stuffed in corn tortillas for street tacos.


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Hvor mange tjener du?


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4 Pound Beef Chuck Roast, cut into1-1/2" cubes
2 yellow onions, finely sliced
2 Teaspoon koshersalt
1/4 Cup extra-virgin olive oil
As Needed freshly ground black pepper


  • 1

    When ready to cook, set Traeger to 400 °F and preheat with the lid closed for 15 minutes. Place half of the chuck roast into a 3-to-4 quart Dutch oven. (Note: if using a roast that is smaller than 4 lbs, make sure to use a smaller Dutch oven as well.) Add half the onions, half the salt, pepper, and half the olive oil. Repeat with the remaining ingredients.

  • 2

    Place a tight-fitting lid on the Dutch oven and place on the grill. Cook for 2 to 3 hours, until the chuck roast can be easily shredded with a fork. Reduce the grill temperature to 350 °F if the chuck roast is boiling and not simmering.

    400 ˚F / 204 ˚C


  • 3

    Remove the Dutch oven from the grill and remove the lid. Allow the meat to cool, then skim the fat off the top. Alternatively, allow the meat to cool, refrigerate overnight, then skim the fat cap off the beef before reheating the next day. It will keep for two days in the fridge.

  • 4

    When ready to serve, this pot roast can be topped with many things to make it your own, including my Preserved Lemon Gremolata, chimichurri, peperonata, horseradish cream (horseradish, sour cream and mayo) or a variety of salsas.

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