BeefPot Roast

• Difficulty2/5
• Prep time15 mins
• Cook time3 hrs
• Serves4 - 6
• HardwoodOak

Take a break from the kitchen and cook your next pot roast to tender perfection on the Traeger.

• 1 (3 to 4 lbs) Beef Chuck Roast
• 1 tbsp Fresh sage, diced
• 1 cup Onion, chopped
• 1 tbsp garlic, minced

• 3 cups Beef stock
• 1/2 cup Red wine
• 1 cup Carrots, chopped

• 4 tbsp Butter, softened
• 1 tbsp Jacobsen salt
• 1 tsp Ground black pepper

• 1 (3 to 4 lbs) Beef Chuck Roast
• 1 tbsp Fresh sage, diced
• 1 cup Onion, chopped
• 1 tbsp garlic, minced
• 3 cups Beef stock

• 1/2 cup Red wine
• 1 cup Carrots, chopped
• 4 tbsp Butter, softened
• 1 tbsp Jacobsen salt
• 1 tsp Ground black pepper

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

In a large stock pot, mix together the red wine, beef stock, softened butter, sage, garlic, carrots, red onion, salt, and pepper. Add the chuck roast and cover with lid.

Once the grill reaches temperature, place the stock pot directly on the grill grate.Close the lid and cook for 3 hours before checking.

Meat is done when it reaches an internal temperature of 203 degrees F and you can easily pull meat apart with a fork. Enjoy!

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