Skip to Main Content
Smoked Pot Roast

Smoked Pot Roast

By Traeger Kitchen

We’re taking an all-time household classic and injecting it with wood-fired flavor. 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.

Prep Time

15 Minutes

Cook Time

6 Hours

Pellets

Pecan

Ingredients

How many people are you serving?

4

Activating this element will cause content on the page to be updated.
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 pieces
2 Cup pearl onions, peeled
1 Teaspoon ancho chile powder
1 Cup sherry or red wine
1 Tablespoon fresh rosemary leaves
1 Tablespoon fresh thyme leaves
2 dried chipotle peppers
2 Cup beef stock
How many people are you serving?

4

Activating this element will cause content on the page to be updated.
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 pieces
2 Cup pearl onions, peeled
1 Teaspoon ancho chile powder
1 Cup sherry or red wine
1 Tablespoon fresh rosemary leaves
1 Tablespoon fresh thyme leaves
2 dried chipotle peppers
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 flavor, use Super Smoke if available.

    180 ˚F / 82 ˚C

    Super Smoke

  • 2

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

    Ingredients
    • 1 Teaspoon garlic powder

    • 1 Teaspoon onion powder

    • 1 Teaspoon kosher salt

    • 1 Teaspoon Black pepper

    • 1  (3 lb) chuck roast

  • 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℉.

    275 ˚F / 135 ˚C

  • 4

    Make the 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.

    Ingredients
    • 2 Cup red bliss potatoes, halved

    • 2 Cup carrots, cut into 2-inch pieces

    • 2 Cup pearl onions, peeled

    • 1 Teaspoon ancho chile powder

    • 1 Cup sherry or red wine

    • 1 Tablespoon fresh rosemary leaves

    • 1 Tablespoon fresh thyme leaves

    • 2  dried chipotle peppers

    • 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.

    275 ˚F / 135 ˚C

  • 6

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

Recommended Products:


Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.

Your Cart


Your Cart