Beef Pot Roast
By Traeger Kitchen
Take a break from the kitchen and cook your next pot roast to tender perfection on the Traeger.
Prep Time
15 Minutes
Cook Time
3 Hours
Pellets
Oak
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
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 |
Step
1
When ready to cook, set Traeger temperature to 325°F and preheat, lid closed for 15 minutes.
325 ˚F / 163 ˚C
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.
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 / 163 ˚C
03:00
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 / 163 ˚C
203 ˚F / 95 ˚C
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