Imagine a mouthwatering pot roast so tender it falls apart with a gentle touch, infused with a deep, smoky flavor that transforms an ordinary dinner into an extraordinary culinary experience. Our Traeger Smoked Pot Roast isn't just a meal—it's a journey of flavor that will transport you to comfort food heaven, leaving your family and guests begging for seconds. Get ready to elevate your cooking game with this foolproof recipe that turns a simple chuck roast into a smoky, succulent masterpiece!
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 lbs beef chuck roast
- 1 onion, chopped
- 4 carrots, chopped
- 4 potatoes, quartered
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the onion, carrots, and quarter the potatoes. Set them aside for later use.
- Season the beef chuck roast generously with salt and pepper on all sides. This will enhance the flavor of the meat.
- Preheat your Traeger grill to 225°F (107°C). This low and slow cooking method will help to tenderize the meat and infuse it with a smoky flavor.
- Once the grill has reached the desired temperature, place the seasoned beef chuck roast directly on the grill grates. Close the lid and let it smoke for about 2 hours. This will give the roast a nice smoky flavor.
- After 2 hours of smoking, remove the roast from the grill and place it in a large Dutch oven or a heavy-duty roasting pan.
- Add the chopped onion, carrots, and quartered potatoes around the roast in the Dutch oven. This will allow the vegetables to absorb the flavors of the meat as it cooks.
- Pour the beef broth and Worcestershire sauce over the roast and vegetables. This will help keep the roast moist and tender during the long cooking process.
- Cover the Dutch oven with a lid or tightly with aluminum foil to trap the steam and flavors inside.
- Return the covered Dutch oven to the Traeger grill, maintaining the temperature at 225°F (107°C). Cook for an additional 4 hours, or until the roast is fork-tender and the vegetables are cooked through.
- After 4 hours, check the roast for doneness. It should be very tender and easily shred with a fork. If it’s not quite ready, continue to cook for another 30 minutes to 1 hour, checking periodically.
- Once the roast is done, carefully remove the Dutch oven from the grill. Let the roast rest for about 15-20 minutes before slicing or shredding.
- Serve the smoked pot roast with the vegetables and some of the cooking liquid spooned over the top for added flavor. Enjoy your delicious Traeger smoked pot roast!
Tips
- Choose the Right Cut: Always opt for a well-marbled chuck roast, as the fat content ensures a juicy, tender result.
- Season Generously: Don't be shy with salt and pepper. A good seasoning is key to developing deep flavor.
- Low and Slow is the Mantra: Maintaining a consistent 225°F temperature is crucial for breaking down tough meat fibers and creating that melt-in-your-mouth texture.
- Use a Meat Thermometer: For perfect doneness, aim for an internal temperature of 195-205°F, which indicates the roast is ready to be shredded.
- Let it Rest: Always allow your roast to rest 15-20 minutes after cooking. This helps redistribute the juices and makes the meat even more tender.
- Wood Chip Selection: For this recipe, hickory or oak wood chips provide an excellent smoky flavor that complements beef perfectly.
- Vegetable Placement: Placing vegetables around the roast allows them to absorb the meat's delicious drippings, enhancing their flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 20g
Protein: 35g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 120mg
