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Three Ingredient Pot Roast

10

3

Hickory

It doesn't get much easier (or flavorful) than this. Serve Amanda Haas' perfectly tender pot roast over pasta, with roasted new potatoes, or stuffed in corn tortillas for street tacos.

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  • 4 Pound chuck roast, cut into 4 inch chunks

  • 2 yellow onions, finely sliced

  • 2 Teaspoon Kosher salt

  • 1/4 Cup extra-virgin olive oil

  • freshly ground black pepper

  • 1

    When ready to cook, set Traeger to 400°F and preheat, lid closed for 15 minutes. Place half of the chuck roast into a 3-to-4 quart Dutch oven. (Note: if using a roast that is smaller than 4 lbs, make sure to use a smaller Dutch oven as well.) Add half the onions, half the salt, pepper, and half the olive oil. Repeat with the remaining ingredients.

    400 ˚F

    • 4 Pound chuck roast, cut into 4 inch chunks

    • 2 yellow onions, finely sliced

    • 2 Teaspoon Kosher salt

    • 1/4 Cup extra-virgin olive oil

    • As Needed freshly ground black pepper

  • 2

    Place a tight-fitting lid on the Dutch oven and place on the grill. Cook for 2 to 3 hours, until the chuck roast can be easily shredded with a fork. Reduce the grill temperature to 350°F if the chuck roast is boiling and not simmering.

    400 ˚F

  • 3

    Remove Dutch oven from the grill and remove the lid. Allow the meat to cool, then skim the fat off the top. Alternatively, allow the meat to cool, refrigerate overnight, then skim the fat cap off the meat before reheating the next day. It will keep for 2 days in the fridge.