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We’re taking an all-time household classic and injecting it with wood-fired flavour. This easy recipe starts with a chuck roast that is rubbed with a blend of spices, then smoked on the Traeger. Drop the roast into a Dutch oven with potatoes, carrots, onions, herbs, and beef stock and braise until tender.
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon Kosher salt
1 Teaspoon Black pepper
1 (3 lb) chuck roast
2 Cup red bliss potatoes, halved
2 Cup carrots, cut into 2 inch slices
2 Cup pearl onions, peeled
1 Teaspoon ancho chile powder
1 Cup sherry or red wine
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme
2 dried chipotle pepper
2 Cup beef stock
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon Kosher salt
1 Teaspoon Black pepper
1 (3 lb) chuck roast
: 180 ˚F
: 180 ˚F
: 275 ˚F
2 Cup red bliss potatoes, halved
2 Cup carrots, cut into 2 inch slices
2 Cup pearl onions, peeled
1 Teaspoon ancho chile powder
1 Cup sherry or red wine
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme
2 dried chipotle pepper
2 Cup beef stock
: 275 ˚F