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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 Min
Cook Time
3 Hr
Pellets
Hickory
Ingredients
This recipe serves:
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 | Unsalted butter, softened |
| 1 Tablespoon | chopped fresh sage |
| 1 Tablespoon | minced garlic |
| 1 Cup | chopped carrots |
| 1 Cup | chopped red onion |
| 1 Tablespoon | kosher salt |
| 1 Teaspoon | freshly ground black pepper |
| 1 | (3-4 lb) chuck roast |
Steps
1
When ready to cook, set the Traeger temperature to 325°F and preheat with the 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
Place the Dutch oven on the grill grates. Close the lid and cook until the internal temperature of the roast reaches 203°F and the meat pulls apart easily with a fork, about 3 hours. Enjoy!
325 ˚F / 163 ˚C
203 ˚F / 95 ˚C
03:00
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