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Smoked Pot Roast

Prep Time

15 Minutes

Cook Time

6 Hours

Effort

Pellets

Pecan

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.

Ingredients

How many people are you serving?

4

Units of Measurement:

Roast

  • 1 Teaspoon garlic powder

  • 1 Teaspoon onion powder

  • 1 Teaspoon kosher salt

  • 1 Teaspoon black pepper

  • 1 (3 lb) chuck roast

Braise

  • 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

Steps

  • 1

    Make the roast: When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavour, use Super Smoke if available.

    Ingredients

    • 1 Teaspoon garlic powder

    • 1 Teaspoon onion powder

    • 1 Teaspoon kosher salt

    • 1 Teaspoon black pepper

    • 1 (3 lb) chuck roast

  • 2

    In a small bowl, combine the garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the chuck roast.

    Grill180 ˚F

  • 3

    Place the chuck roast directly on the grill grates. Close the lid and smoke for 1 1/2 hours. Remove the roast from the grill and increase the temperature to 275℉.

    Grill180 ˚F

  • 4

    Make to braise: Transfer the chuck roast to a large Dutch oven. Add the potatoes, carrots, onions, ancho chile powder, sherry, rosemary, thyme, chipotle peppers, and beef stock.

    Grill275 ˚F

    Ingredients

    • 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

  • 5

    Place the lid on the Dutch oven and transfer to the grill. Close the lid and braise until the meat is very tender, 4-5 hours.

    Grill275 ˚F

  • 6

    Serve with your favourite roasted vegetables or mashed potatoes and gravy. Enjoy!

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Cooking Notes

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