Backyard Blogging.

Let’s take a classic, comfort food and inject it with wood-fired flavor. This recipe for Traeger Smoked Pot Roast starts with a chuck roast rubbed with a blend of spices and soaked on your grill. Then, we cook it in the Dutch oven with all the traditional fixings!

Ingredients

Roast

1 1/2 Teaspoon garlic powder

1 1/2 Teaspoon onion powder

1 1/2 Teaspoon kosher salt

1 1/2 Teaspoon black pepper

1 1/2 (3 lb) chuck roast

Braise

3 Cup red bliss potatoes, halved

3 Cup carrots, cut into 2 inch slices

3 Cup pearl onions, peeled

1 1/2 Teaspoon ancho chile powder

1 1/2 Cup sherry or red wine

1 1/2 Tablespoon fresh rosemary

1 1/2 Tablespoon fresh thyme

3 dried chipotle pepper

3 Cup beef stock

Instructions

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

When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Smoke the chuck roast for 1-1/2 hours. Remove roast from grill and increase temperature to 275℉.

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

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.

Serve with your favorite roasted vegetables or mashed potatoes and gravy. Enjoy!
Recipe and photo from Traeger.