Sunday Pot Roast – Traeger Style

20150125_191401Growing up pot roast was a Sunday staple in our house. Slow cooked with veggies and potatoes in the old crock pot. The roast always came out tender and tasty. Well today I decided to do the pot roast with some Traeger flare.
20150125_134952First thing was to fire up the Traeger and set it to smoke. (170 -180 degrees) While the grill is heating  up take the roast out of the fridge and season it up. I used the following spices to rub on Рonion, garlic and chili powder, thyme, salt and pepper. Spread over roast and toss on the grill. Smoke for 1.5 hours.20150125_154111When the smoking time is almost up, gather up your other ingredients. I am tossing in potatoes, carrots and pearl onions. Chop it up and toss into a dutch oven.20150125_154902Add some salt and pepper, thyme and a bay leaf. Pour in about 1 cup of red wine and 2 cups of stock ( I used turkey stock since that was all I had in the pantry). Stir to combine.20150125_155410Now grab the roast off the grill and turn the heat up to 275 degrees. Nestle the smoked roast down in the veggies and liquid. Cover and return to grill. Cook another 4-5 hours, until the roast is fork tender.20150125_190816When the roast is done pull it off the grill and transfer to a cutting board. Let rest 10 minutes before carving. Toss the veggies in a bowl and get ready for some good comfort.20150125_191219Slice, serve and enjoy. Cheers!


  • 2 lb chuck roast
  • 2 cups baby carrots, halved
  • 2 cups baby potatoes, quartered
  • 2 cups pearl onions
  • 2 cups stock
  • 1 cup red wine
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp thyme
  • 1 bay leaf
  • salt
  • pepper


Take the roast out of the fridge about 30 minutes before cooking. Mix together the onion, garlic and chili powder, thyme, salt and pepper. Rub onto the roast and get the grill ready. Smoke the roast at 180 degrees for 1.5 hours. When the roast is almost done get the veggies ready. Toss the carrots, potatoes and pearl onions in a dutch oven. Add the wine and stock and stir to combine. Add the bay leaf and nestle the roast down in the pan. Bump the grill temp up to 275 degrees. Put a lid on the dutch oven, place on the grill and cook 4-5 hours, until the roast is fork tender. Remove from grill and let meat rest for 10 minutes before carving.


This entry was posted in Grilling. Bookmark the permalink.

Leave a Reply