Étapes

• Step 1

  When ready to cook, set Traeger temperature to 325°F and preheat, lid closed for 15 minutes.

  325 ˚F / 163 ˚C

• Step 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.

  Ingrédients

  • 1/2 Cup red wine

  • 3 Cup bouillon de bœuf

  • 4 Tablespoon beurre, ramolli

  • 1 Tablespoon chopped sage

  • 1 Tablespoon ail, haché

  • 1 Cup chopped carrots

  • 1 Cup chopped red onion

  • 1 Tablespoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1 Teaspoon Poivre noir Moulu

  • 1  (3-4 lb) chuck roast

• Step 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.

  03:00

  325 ˚F / 163 ˚C

• Step 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