Beef Pot Roast
By Traeger Kitchen
14 Reviews
Take a break from the kitchen and cook your next pot roast to tender perfection on the Traeger.
Prep Time
15 Min
Cook Time
3 Hrs
Pellets
Oak
Yields: 4 Servings
Ingredients
main
- 1/2 Cup
- red wine
- 3 Cup
- beef stock
- 4 Tablespoon
- butter, softened
- 1 Tablespoon
- chopped sage
- 1 Tablespoon
- garlic, minced
- 1 Cup
- chopped carrots
- 1 Cup
- chopped red onion
- 1 Tablespoon
- Jacobsen Salt Co. Pure Kosher Sea Salt
- 1 Teaspoon
- ground black pepper
- 1
- (3-4 lb) chuck roast
Units of Measurement:
Step
Step 1
When ready to cook, set Traeger temperature to 325°F and preheat, lid closed for 15 minutes.
325 ˚F / 163 ˚C
Step 2
In a large stock pot, mix together the red wine, beef stock, softened butter, sage, garlic, carrots, red onion, salt and pepper. Add the chuck roast and cover with lid.
Ingredients
1/2 Cup red wine
3 Cup beef stock
4 Tablespoon butter, softened
1 Tablespoon chopped sage
1 Tablespoon garlic, minced
1 Cup chopped carrots
1 Cup chopped red onion
1 Tablespoon Jacobsen Salt Co. Pure Kosher Sea Salt
1 Teaspoon ground black pepper
1 (3-4 lb) chuck roast
Step 3
Once the grill reaches temperature, place the stock pot directly on the grill grate. Close the lid and cook for 3 hours before checking.
03:00
325 ˚F / 163 ˚C
Step 4
Pot roast is done when it reaches an internal temperature of 203°F and you can easily pull meat apart with a fork. Enjoy!
325 ˚F / 163 ˚C
203 ˚F / 95 ˚C
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