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Beef Pot Roast

15

3

Hickory

Take a break from the kitchen and cook your next pot roast to tender perfection on the Traeger.

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  • 1/2 Cup red wine

  • 3 Cup beef stock

  • 4 Tablespoon Unsalted butter, softened

  • 1 Tablespoon chopped fresh sage

  • 1 Tablespoon minced garlic

  • 1 Cup chopped carrots

  • 1 Cup chopped red onion

  • 1 Tablespoon Kosher salt

  • 1 Teaspoon Freshly ground black pepper

  • 1 (3-4 lb) chuck roast

  • 1

    When ready to cook, set the Traeger temperature to 325°F and preheat with the lid closed for 15 minutes.

    325 ˚F

  • 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.

    • 1/2 Cup red wine

    • 3 Cup beef stock

    • 4 Tablespoon Unsalted butter, softened

    • 1 Tablespoon chopped fresh sage

    • 1 Tablespoon minced garlic

    • 1 Cup chopped carrots

    • 1 Cup chopped red onion

    • 1 Tablespoon Kosher salt

    • 1 Teaspoon Freshly ground black pepper

    • 1 (3-4 lb) chuck roast

  • 3

    Place the Dutch oven on the grill grates. Close the lid and cook until the internal temperature of the roast reaches 203°F and the meat pulls apart easily with a fork, about 3 hours. Enjoy!

    325 ˚F

    203 ˚F

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