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Smoked Pot Roast

Smoked Pot Roast

By Traeger Kitchen

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 directly on the grill for 90 minutes. Drop the roast in a Dutch oven with potatoes, carrots, onions as well as aromatics and chicken stock, and let it cook for up to 5 hours.

Prep Time

15 Minutes

Cook Time

6 Hours

Pellets

Maple

Ingredients

Number of people serving

4

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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 slices
2 Cup pearl onions, peeled
1 Teaspoon ancho chile powder
1 Cup sherry or red wine
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme
2 dried chipotle pepper
2 Cup beef stock

Step

  • 1

    Combine the garlic powder, onion powder, salt and pepper. Rub roast with mixture.

  • 2

    When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F / 82 ˚C

  • 3

    Smoke the chuck roast for 1-1/2 hours. Remove roast from grill and increase temperature to 275℉.

    180 ˚F / 82 ˚C

    01:30

  • 4

    Transfer the smoked chuck roast, potatoes, carrots, onions, ancho chile powder, sherry wine, rosemary, thyme, chipotle peppers and stock to a large Dutch oven.

    275 ˚F / 135 ˚C

  • 5

    Place the lid on the Dutch oven and place into the Traeger. At 275℉, braise the roast for 4 to 5 hours or until meat is very tender.

    275 ˚F / 135 ˚C

    05:00

  • 6

    Serve with your favorite roasted vegetables or mashed potatoes and gravy. Enjoy!

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