Smoked Pot Roast
By Nichole Dailey
We’re taking an all-time household classic and injecting it with wood-fired flavor. This easy recipe starts with a chuck roast that is rubbed with a blend of spices, then smoked on the Traeger. Drop the roast into a Dutch oven with potatoes, carrots, onions, herbs, and beef stock and braise until tender.
Prep Time
15 Min
Cook Time
6 Hr
Pellets
Pecan
Ingredients
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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Roast
| 1 Teaspoon | garlic powder |
| 1 Teaspoon | onion powder |
| 1 Teaspoon | kosher salt |
| 1 Teaspoon | Black pepper |
| 1 | (3 lb) chuck roast |
Braise
| 2 Cup | red bliss potatoes, halved |
| 2 Cup | carrots, cut into 2-inch pieces |
| 2 Cup | pearl onions, peeled |
| 1 Teaspoon | ancho chile powder |
| 1 Cup | sherry or red wine |
| 1 Tablespoon | fresh rosemary leaves |
| 1 Tablespoon | fresh thyme leaves |
| 2 | dried chipotle peppers |
| 2 Cup | beef stock |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Roast
| 1 Teaspoon | garlic powder |
| 1 Teaspoon | onion powder |
| 1 Teaspoon | kosher salt |
| 1 Teaspoon | Black pepper |
| 1 | (3 lb) chuck roast |
Braise
| 2 Cup | red bliss potatoes, halved |
| 2 Cup | carrots, cut into 2-inch pieces |
| 2 Cup | pearl onions, peeled |
| 1 Teaspoon | ancho chile powder |
| 1 Cup | sherry or red wine |
| 1 Tablespoon | fresh rosemary leaves |
| 1 Tablespoon | fresh thyme leaves |
| 2 | dried chipotle peppers |
| 2 Cup | beef stock |
Steps
1
Make the roast: When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
Super Smoke
2
In a small bowl, combine the garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the chuck roast.
3
Place the chuck roast directly on the grill grates. Close the lid and smoke for 1 1/2 hours. Remove the roast from the grill and increase the temperature to 275℉.
275 ˚F / 135 ˚C
4
Make the braise: Transfer the chuck roast to a large Dutch oven. Add the potatoes, carrots, onions, ancho chile powder, sherry, rosemary, thyme, chipotle peppers, and beef stock.
5
Place the lid on the Dutch oven and transfer to the grill. Close the lid and braise until the meat is very tender, 4-5 hours.
275 ˚F / 135 ˚C
05:00
6
Serve with your favorite roasted vegetables or mashed potatoes and gravy. Enjoy!
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