Traeger pot roast is probably the best pot roast you will ever taste – fall-apart meat, tender vegetables and a gravy that you will want to put on everything you eat. Smoked beef chuck pot roast cooked in a Traeger grill is much like the traditional cooking method using a wood-fired oven.
How to cook a Pot Roast on a Traeger
A good pot roast can be made with any beef roast cut, though I usually use an economical cut like chuck roast, round roast, or beef brisket.
I use chuck roast in the recipe below, but you can substitute another cut if you like. Beef chuck roast comes from the shoulder and can be tough. For this reason this particular cut of meat takes well to braising and slow cooking – longer cooking times to get it really tender, so it is perfect for slow cooking on a Traeger or other smoker.
The chuck roast is seasoned with dry rub, and then smoked for a short time. This helps to seal in the juices, and allows the smoke flavor to start to develop. This step is actually optional, if you are pushed for time you can skip it, but it really helps with getting that good authentic smoke flavor into your roast beef.
The smoked beef roast is then slow-cooked with the vegetables in a deep roasting pan or Dutch oven. You can also use a tin foil pan and cover with tin foil.
The meat should braise in the liquids for several hours until it is fork tender.
Making Gravy for Pot Roast
You can serve the pot roast with the pan liquid as a sauce with no further work. However, I love a thick rich gravy, and it is so easy to make from the pan liquid, and can be done while the meat is resting.
When the pot roast has finished cooking, remove the meat and vegetables to a separate dish, cover tightly with foil and allow the meat to rest for at least 10 minutes.
To create a thick rich gravy, make a cornstarch slurry with cold water, and stir it in to the pan liquid. This can be done on the stovetop if it is easier. Stir continuously while it thickens. If you need more liquid you can add beef stock, beef broth or water.
Traeger Smoked Pot Roast Recipe
Traeger Pot Roast
How to cook a pot roast on a Traeger.
- 3lb (1.4kg) chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups potatoes
- 2 cups carrots
- 2 cups of chopped onions
- 2 cups beef stock
- 1 cup of red wine
- 1 teaspoon of rosemary
- 1 tablespoon thyme
- 1 teaspoon red chili flakes (optional, you can add more if you like more heat)
- 3 cups of pan liquid
- 3 tablespoons cornstarch
- 1/3 cup cold water
- Preheat the Traeger to 180°F (85°C) degrees.
- Combine all the rub ingredients on a plate, and rub into the chuck roast, ensuring good coverage.
- Place chuck roast on Traeger grill, and smoke for 1 hour.
- While the meat is smoking, prepare the vegetables and roasting pan. Cut potatoes and carrots into 2inch chunks, dice the onions. Mix braising liquid ingredients together in a large jug or bowl.
- Remove the smoked chuck roast from the grill and increase the temperature to 275°F (135°C).
- Place meat and vegetables into Dutch oven or roasting pan. Pour braising liquid over the meat, and cover with lid or tin foil.
- Cook pot roast in the Traeger at 275°F (135°C) for 4-5 hours until the roast is fork tender.
- Remove meat and vegetables from the roasting pan, cover with tin foil and allow to rest for 10 minutes.
- Mix cornstarch and cold water into a slurry and stir it in to the pan liquid. This can be done on the stovetop if it is easier. Stir continuously while it thickens. If you need more liquid you can add beef stock, beef broth or water.
Amount Per Serving: Calories: 316Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 839mgCarbohydrates: 46gFiber: 6gSugar: 10gProtein: 13g