Traeger Smoked Pot Roast

We start by partially smoking a chuck roast, then sear it in a blazing hot Dutch oven before braising it with beef stock, wine, and vegetables right on the pellet grill for an out of this world Traeger Smoked Pot Roast!

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Prep Time 30

Cook Time 4

Total Time 4 30

Course Main Course

Cuisine American, Australian, barbecue, BBQ, Christmas, Holiday, Irish, New Years, Smoked

Servings people

Calories 850 kcal

Equipment

Traeger Pellet Grill
Traeger Wood Pellets
Large Dutch oven
Long Handled BBQ Tongs
Cutting Board
Knife
Large forks or a Pair of BBQ Bear Claws
Internal Meat Thermometer
Plastic Wrap

Ingredients

3-4 lb Boneless Chuck Roast
4 tablespoon Cooking Oil preferably Grapeseed or Avocado

Beef Rub

3 tablespoon Kosher Salt
2 tablespoon Fresh black pepper
2 tablespoon Smoked Paprika
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 teaspoon Cayenne optional for spice

Pot Roast Ingredients

2 Cups Sliced Carrots
2 Cups Pearl Onions thawed
1 7.5 oz Can Chipotle Peppers in Adobo Sauce
2 tablespoon Worcestershire Sauce
1 Cup Red Wine or Sherry
4 Cups Low Sodium Beef Broth or Stock
2 Cups New Red Potatoes (Quartered with skin on)
2 Sprigs Rosemary
1 tablespoon Fresh Minced Thyme

Instructions

Preparing the Chuck Roast

Trim any excess fat from the exterior of the chuck roast. Trim any fat cap down to ¼" thickness. Score the fat cap with a meat knife in 2 directions perpendicular to each other.

Apply the Beef Rub

In a bowl, mix all the dry beef rub ingredients. This includes the salt, pepper, paprika, cayenne, onion powder and garlic powders. Mix it all to make the dry rub.
Cover your chuck roast with a thin layer of olive oil then generously apply your rub to coat the entire exterior of the meat.
Wrap your chuck roast in plastic wrap and place it back in the refrigerator for at least 2 hours, preferably overnight.

Start the Traeger Pellet Grill

Load the hopper of the Traeger with your chosen wood pellets.
Turn on the Traeger and move the dial to the "Smoke" setting.
Leave the lid open for 5-7 minutes until you start seeing white billowing smoke coming out of the grill. This means the initial pellets are igniting.
Close the lid and turn the temperature dial to 225°F. Allow 10-15 minutes for the grill to come up to temperature.

Smoke the Chuck Roast

Remove the chuck roast from the refrigerator and from the plastic wrap. Add some additional leftover rub if any came off, and when the smoker is producing smoke, place your meat directly on the grates.
Set a timer for 90 minutes and close the lid to the Traeger.

Prepare the Pot Roast Ingredients

While the pot roast is smoking on the Traeger, you can start chopping your vegetables and measuring out the other ingredients.
Chop and slice your potatoes, carrots, and thyme and have them ready to go.

Sear the Smoked Pot roast

Heat 4 tablespoon of cooking oil in the Dutch Oven over HIGH heat on a stovetop burner inside.
When the chuck roast has smoked on the Traeger for 90 minutes and the oil in the dutch oven is hot, take the hot Dutch oven with just the oil in it out to the Traeger and put it on the grill.
Switch the Tragere over to DIRECT heat at 275°F and position the Dutch oven with the oil in it over the direct heat.
Using a pair of Long-handled BBQ tongs put the smoked chuck roast into the hot Dutch Oven.
Let it sear on each side for about 4-5 minutes, with the lid off and the Tragere lid open, until it gets a nice dark and crusty exterior.

Adding Other Ingredients Braising the Smoked Pot Roast

Now remove your chuck roast from the Dutch Oven and place it next to the pot on the Traeger momentarily.
While the Dutch Oven is still hot, add your sliced carrots and onions and stir them in the meaty oil for about 5 minutes.
Then add your Chipotle Peppers in Adobo Sauce and Worchestire Sauce and stir for about 1 minute without letting them burn.
Next, pour your Red Wine or sherry into the Dutch Oven to deglaze everything and stir for about 1 minute, making sure to scrape all the brown bits from the bottom of the pan.
Remove the pot from the Direct Heat and switch your Traeger over to INDIRECT Heat, still at 275°F.
Put your smoked and seared chuck roast back into the pot and also add the beef stock, potatoes, rosemary, and thyme.

Braising the Smoked Pot Roast on the Traeger

Now put the lid back on the Dutch Oven and close the lid to the Traeger and keep it pegged at 275°F with Indirect Heat (like and oven).
It will take about 2-3 more hours for your Traeger smoked pot roast to finish cooking, depending on the size of your roast.
Make sure to use a good temperature probe to keep track of your meat’s temperature while it is cooking.
Leave your pot roast in the Traeger until it hits 200°F internally when measured with a good temperature probe or instant thermometer.

Finishing the Smoked Pot Roast

Once your smoked pot roast reached 200°F as measured on an instant read thermometer, carefully remove the whole dutch oven from the Traeger and place it on a heat proof surface.
If there is a lot of fat floating at the top of the liquid, use a spoon to scoop out as much as you can. You can also remove the rosemary sprigs floating at the top.
Pull your smoked pot roast using a pair or forks or bear claws. Discard any large pieces of fat and the bone.
After you finish pulling the smoked pot roast, taste for saltiness At that point, if it still needs more salt just add salt and pepper, or more beef stock if it has gotten too dry.

Nutrition

Calories: 850kcal

Keyword bbq, bbq beef, Beef, Beef Rub, Pellet Grill Pot Roast, Pot Roast, smoked beef roast, Smoked Pot Roast, traeger, Traeger Pot Roast, Traeger Recipes, Traeger Smoked Beef Roast

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