Steps

• Step 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

• Step 2

  In a small bowl, combine the garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the chuck roast.

  Ingredients

  • 1 Teaspoon garlic powder

  • 1 Teaspoon onion powder

  • 1 Teaspoon kosher salt

  • 1 Teaspoon black pepper

  • 1  (3 lb) chuck roast

• Step 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

• Step 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.

  Ingredients

  • 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

• Step 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.

  05:00

  275 ˚F / 135 ˚C

• Step 6

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