Colorado Pot Roast on the Traeger
Smoked, seared and slow cooked on the Traeger, this versatile pot roast recipe produces rich, tender and delicious shredded beef that can be used in any number of ways. The addition of green chilis gives it a Colorado twist.
Equipment
- Traeger grill
- Smithey Ironware dutch oven
- Meater thermometer
- Spiceology Garlic Junkie seasoning
Ingredients
- 3 pounds Chuck Roast
- 4 tbsp Garlic Junkie seasoning
- 1 can diced green chilis
- 1/2 packet Ranch dressing powder
- 1/2 packet Beef gravy powder or au jus mix
- 4 tbsp butter
- 1/4 cup beef broth
Instructions
- Preheat the Traeger grill to 225* and use SuperSmoke if you have the feature
- Season your chuck roast with Garlic Junkie seasoning on all sides and allow to sit at room temperature while the grill heats
- Place the roast in the center of the preheated grill and smoke for about 2 hours
- Once the meat has smoked for 2 hours, remove it from the grill and tent it with foil
- Increase the grill temperature to 350* and place your cast iron Dutch Oven in the grill while it heats up. Allow both to heat for at least 15 minutes
- Once the pan is very hot, sear the smoked steak for about 90 seconds per side, until some color and a crust has developed
- Carefully add the remaining ingredients to the hot pan in the grill-- the broth, seasonings, peppers and butter
- Cover the pan with the lid and allow to cook in the Traeger for at least 3 hours
- After 3 hours, check the internal temperature of the meat and continue cooking until probe tender and beginning to fall apart
- Carefully remove the pan from the grill and allow to sit at room temperature for about 10 minutes
- Pull steak from the liquid, shred with two forks and then add some of the pan sauce to the meat before serving
Video
Notes
Chuck roasts are fairly easy to find, but you can substitute other cuts like blade roast, top round or bottom round roasts.