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Smoked Pot Roast

Difficulty 3/5
|
Prep time 15 mins

Cook time 6 hrs
|
Serves 4-6

Hardwood Maple

We’re taking an all-time household classic and injecting it with wood-fired flavor with Traeger’s Smoked Pot Roast recipe. This easy recipe starts with a chuck roast that is rubbed with a blend of spices, and then smoked directly on the grill for 90 minutes. Then drop the roast in a Dutch oven with potatoes, carrots, onions as well as aromatics and chicken stock, and let it cook for up to 5 hours.

Ingredients

16 oz Chuck Roast

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Kosher Salt

1 tsp Black Pepper

2 cups Red Bliss Potatoes, Halved

2 cups Carrots, 2-inch Diced

2 cups Pearl Onions, Peeled

1 tsp Ancho Chili Powder

1 cup Sherry or Red Wine

1 Tbsp Fresh Rosemary

1 Tbsp Fresh Thyme

2 Dried Chipotle Peppers

2 cups Chicken Stock

Preparation

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

When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

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 chili powder, sherry wine, rosemary, thyme, chipotle peppers and chicken stock to a large Dutch oven.

Place the lid of the Dutch oven and place into the Traeger. At 275℉, braise the roast for 4-5 hours or until meat is very tender.

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

*Cook times will vary depending on set and ambient temperatures.

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