Description
This Traeger pot roast is slow-smoked on a pellet grill, combining rich wood-fired flavor with tender, fall-apart chuck roast. Braised with carrots, onions, and potatoes in a savory broth, it’s the ultimate comfort food for weekend meals.
Ingredients
3 to 4 lbs chuck roast (bone-in or boneless)
1 tbsp kosher salt
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika (smoked if possible)
2 tbsp olive oil
1 large yellow onion, sliced
4 carrots, peeled and cut into chunks
4 Yukon gold potatoes, halved or quartered
2 cups beef broth
1 tbsp Worcestershire sauce
3–4 sprigs fresh thyme
Instructions
Trim excess fat from the roast and pat it dry.
Mix salt, pepper, garlic powder, onion powder, and paprika; rub all over the roast. Let it sit for 30 minutes at room temperature.
Preheat Traeger grill to 225°F using hickory or oak pellets.
Optional: Sear the roast on all sides in a cast iron skillet or grill-safe pan.
Place roast directly on grill grates and smoke for 2–3 hours, flipping once.
Transfer roast to a foil pan or Dutch oven. Add onions, carrots, potatoes, broth, Worcestershire, and thyme. Cover tightly with foil.
Raise the temperature to 275°F and cook for another 3–4 hours until the internal temperature reaches 200–205°F.
Let rest for 15–20 minutes before serving.
Notes
You can use a Dutch oven directly on the Traeger for the braising stage.
For a milder smoke, use applewood pellets instead of hickory or mesquite.
Monitor the roast’s internal temperature closely in the final hour to avoid dryness.
- Prep Time: 30 minutes
- Cook Time: 6–7 hours
- Category: Main Course
- Method: Smoking and Braising
- Cuisine: American
Keywords: Traeger pot roast, smoked beef roast, pellet grill recipe, chuck roast, comfort food, Traeger recipes, smoked pot roast