Step

• Step 1

  Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. Use Super Smoke if available.

• Step 2

  Season the beef all over with the Traeger Beef Rub. Place it directly on the grill grates and smoke it for 1 hour.

  01:00

  225 ˚F / 107 ˚C

  Super Smoke

  Ingredients

  • 1  boneless beef chuck roast (about 3 lb)

  • 2 Teaspoon Traeger Beef Rub

• Step 3

  Remove the roast from the grill and increase the grill temperature to 325°F.

• Step 4

  Using a wired leave-in meat thermometer or a wireless one like MEATER®, insert it into the thickest part of the roast and transfer it to a Dutch oven or similar heavy, oven-safe pot. Sprinkle the au jus mix and the ranch mix over the roast; it will look like a lot, which is fine. Top the roast with the butter pieces. Add the pepperoncini and the water to the pot. Cover and transfer the pt to the grill. Cook until meat is fork tender; the internal temperature should be at least 205°F but more important is that it’s tender, so it can go as high as 215°F, 3 to 3 ½ hours. (The time will vary depending on the thickness of your roast, your grill, and the weather.)

  325 ˚F / 163 ˚C

  205 ˚F / 96 ˚C

  Ingredients

  • 1  1-oz. package au jus gravy mix

  • 1  1-oz. package Hidden Valley dry ranch dressing mix

  • 4 Ounce unsalted butter, cut into 8 pieces

  • 12  jarred pepperoncini peppers

  • 1/3 Cup water

• Step 5

  Transfer the meat and pepperoncini to a cutting board or bowl depending on whether you are slicing it or shredding it. Transfer the liquid to a fat separator. Serve hot with the defatted sauce and parsley, if you like. Enjoy!

  Ingredients

  •  Chopped fresh parsley, for serving (optional)