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