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Smoked Pot Rost

We’re taking an all-time household classic and injecting it with wood-fired flavor with my Smoked Pot Roast recipe. This easy recipe starts with a chuck roast that is rubbed with a blend of spices, and then smoked on the grill for 90 minutes. Then drop the roast in a Dutch oven with vegetables as well as aromatics and beef stock and wine, and let it cook for up to 5 hours. This recipe has some heat to it!
Prep Time 15 minutes
Cook Time 6 hours
Servings 4 People
Author Rich Arnold

Equipment

  • Smoker, Maple or Hickory Pellets or chips

Ingredients

  • 1 Chuck Roast Large Roast (at least 3 pounds)
  • 2 Tablespoon Wenches Gold Cayman Steak & Rib Rub Or favorite beef rub
  • 2 Quarts Beef Stock 2 Boxed Containers
  • 1 Cup Sherry or Red Wine
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Chipotle Chili Pepper (Powder)
  • 1 Teaspoon Ancho Chili Powder
  • 1 Teaspoon Minced Garlic
  • 1 Teaspoon Black Pepper
  • 1 Small Jalapeño Pepper Seeded & Quartered
  • 1 Small Bag Red Potatoes Quartered
  • 4 Cups Carrots 2-inch Slices
  • 1 Medium Yellow Onion Peeled & Quartered
  • 5 Stalks of Celery Cut into 1-inch slices
  • 1 Large container Sliced Mushrooms
  • 1 Bunch Fresh Rosemary Tied
  • 1 Bunch Fresh Thyme Tied

Instructions

  • Rub roast with Wenches Gold Cayman Steak & Rib Rub.
  • When ready to cook, start the Traeger according to grill isntructions. Set the temperature to the Smoke setting (set to Super Smoke if using a WiFIRE-enabled grill) and preheat, lid closed, for 10-15 minutes.
  • Smoke the chuck roast either directly on the grill or on a rack in the Dutch oven for 1-1/2 hours. Remove roast from grill and increase temperature to 275 degrees F.
  • In a Dutch Oven or Foil Pan combine potatoes, carrots, onions, ancho chili powder, chipotle chili pepper, jalapeño pepper, minced garlic, salt, pepper, celery, and mushrooms, sherry, and beef stock mixing thoroughly. Place Rosemary and Thyme bunches on top of vegetable mix.
  • Transfer the smoked chuck roast to the Dutch oven or foil pan placing roast on top of herb bunches.
  • Place the lid of the Dutch oven and place into the Traeger. At 275 degrees F, braise the roast for 4-5 hours or until meat it very tender.
  • Serve with your favorite roasted vegetables or mashed potatoes and gravy. Enjoy!

Notes

This recipe is based on the Smoked Pot Roast recipe that is found on the Traeger Recipe site. I have modified it somewhat.
*This is a pretty spicy recipe.
I use Cherry or Hickory for wood
We used a turkey roaster pan covered tightly with heavy duty tin foil.