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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.


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


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

When ready to cook, start the Traeger according to grill isntructions. Set the temperature to the Smoke setting (set to Super Smoke if using a WiFIRE-enabled grill) and preheat, lid closed, for 10-15 minutes.

Smoke the chuck roast for 1-1/2 hours. Remove roast from grill and increase temperature to 275 degrees F.

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 degrees F, braise the roast for 4-5 hours or until meat it very tender.

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

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  • Texas
Amazingly Easy and Delicious
Buying two beef arm roasts, we wanted to smoke them with competition blend pellets, but didn't know how. My DH found this easy recipe. Smoking the seasoned meat for an hour and a half, then placing it among onions, carrots and chicken broth in a Dutch Oven, we set the oven to 300 for 3 hours. Best recipe we've tried in a long time. Using the chili powder gives it the layered kick that takes it over the top. This recipe is definitely a keeper.
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  • Oregon
Excellent way to do a roast
This was fantastic! I had a couple modifications including a 3lb roast and some extra smoke time along with some soak time in the fridge wrapped in cellophane. After smoking I finished it in the oven in a pan since my Dutch oven wasn't big enough. I also used a pale ale instead of wine since I didn't want to open a bottle for a single cup (and the wife was at work so she wasn't able to help me with the rest of the bottle). Came out tender ad delicious. A little heavy on the onion so I'll really cut back on that next time. And too much liquid overall since only a small fraction cooked off. But all in all a really great recipe!
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  • Washington
This was actually far better than I expected, and I ha it expected it to be pretty good. :)

We made a couple minor alterations to the process. Used a chipotle paste I had made from a can of chipotle's in adobo sauce, and for the second half of the cook we ran it in the oven. It wafted through the house so deliciously. I am not sure it needed the full 6 hours to cook a 2 pound pot roast, even though the recipe was for 16oz.
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