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Traeger Kitchen

Smoked Pot Roast

Prep Time

15 Minutes

Cook Time

6 Hours

Effort

Pellets

Maple

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 directly on the grill for 90 minutes. Drop the roast in a Dutch oven with potatoes, carrots, onions as well as aromatics and chicken stock, and let it cook for up to 5 hours.

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

    Combine the garlic powder, onion powder, salt and pepper. Rub roast with mixture.

    Ingredients

    • 1 Teaspoon garlic powder

    • 1 Teaspoon onion powder

    • 1 Teaspoon kosher salt

    • 1 Teaspoon black pepper

    • 1 (3 lb) chuck roast

  • 2

    When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    Grill: 180 ˚F

  • 3

    Smoke the chuck roast for 1-1/2 hours. Remove roast from grill and increase temperature to 275℉.

    Grill: 180 ˚F

  • 4

    Transfer the smoked chuck roast, potatoes, carrots, onions, ancho chile powder, sherry wine, rosemary, thyme, chipotle peppers and stock to a large Dutch oven.

    Grill: 275 ˚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 place into the Traeger. At 275℉, braise the roast for 4 to 5 hours or until meat is very tender.

    Grill: 275 ˚F

  • 6

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

Cooking Notes

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