We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content

Beef Pot Roast

15

3

Oak

Take a break from the kitchen and cook your next pot roast to tender perfection on the Traeger.

4

Activating this element will cause content on the page to be updated.

:

main

  • 1/2 Cup red wine

  • 3 Cup beef stock

  • 4 Tablespoon butter, softened

  • 1 Tablespoon chopped sage

  • 1 Tablespoon garlic, minced

  • 1 Cup chopped carrots

  • 1 Cup chopped red onion

  • 1 Tablespoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1 Teaspoon ground black pepper

  • 1 (3-4 lb) chuck roast

  • 1

    When ready to cook, set Traeger temperature to 325°F and preheat, lid closed for 15 minutes.

    325 ˚F

  • 2

    In a large stock pot, mix together the red wine, beef stock, softened butter, sage, garlic, carrots, red onion, salt and pepper. Add the chuck roast and cover with lid.
    • 1/2 Cup red wine

    • 3 Cup beef stock

    • 4 Tablespoon butter, softened

    • 1 Tablespoon chopped sage

    • 1 Tablespoon garlic, minced

    • 1 Cup chopped carrots

    • 1 Cup chopped red onion

    • 1 Tablespoon Jacobsen Salt Co. Pure Kosher Sea Salt

    • 1 Teaspoon ground black pepper

    • 1 (3-4 lb) chuck roast

  • 3

    Once the grill reaches temperature, place the stock pot directly on the grill grate. Close the lid and cook for 3 hours before checking.

    325 ˚F

  • 4

    Pot roast is done when it reaches an internal temperature of 203°F and you can easily pull meat apart with a fork. Enjoy!

    325 ˚F

    203 ˚F