Traeger Smoked Pot Roast
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!
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
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
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.