Traeger Smoked Pot Roast & Vegetables
This smoked pot roast and vegetables made easy on your Traeger pellet grill is a comforting recipe the whole family will enjoy with tender chuck roast, potatoes, onions and carrots in a delicious red wine sauce!
Servings: 8
Calories: 438kcal
Equipment
Ingredients
Smoked Chuck Roast
- 3 lb chuck or blade roast
- 1/4 cup Dijon mustard
- 1 teaspoon dried rosemary crushed
- 1 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 teaspoons onion powder
- 1 1/2 teaspoon salt
Vegetables
- 30 ounce vegetable blend*
- 2 cups beef stock
- 1 cup dry red wine
- 1-2 sprigs of rosemary
- 2 bay leaves
Instructions
- Turn pellet grill to 185°F (or use Super Smoke if available) and make sure the pellet box is filled. Any kind of pellet works well.
- Pat the roast dry with a paper towel. Rub the roast in Dijon mustard and spices.
- Place the seasoned roast directly on the pellet grill and smoke for 90 minutes.
- Add the roast to a Dutch oven or oven safe pan along with the vegetables, beef broth, red wine, rosemary and bay leaf.
- Cover tightly and return to the Traeger pellet grill. Raise the temperature to 275°F and cook for 3-4 hours.
- Turn the pellet grill up to 325°F and cook until it reaches an internal temperature of 200°F and is tender. Cook times will depend on size of roast, temperature outside and sheer luck. I plan for about 6-7 hours from start to finish.
- Allow the roast to rest for a few minutes before serving with the vegetables. The drippings make a fantastic red wine sauce all on their own. Pour over your meat and enjoy!
Notes
*Substitute the following for the vegetable blend,
-1 pound red or Yukon potatoes
-1 1/2 cups baby carrots
-1 small yellow onion
-1/4 cup celery
-1 1/2 cups baby carrots
-1 small yellow onion
-1/4 cup celery
Nutrition
Serving: 1g | Calories: 438kcal | Carbohydrates: 17g | Protein: 60g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 871mg | Fiber: 5g | Sugar: 4g