Italian Beef on the Traeger
A simple chuck roast is transformed into Italian Beef on the Traeger with some smoke, some searing and some braising. Shredded and served atop a toasted hoagie roll, this Italian Beef is a perfect easy dinner.
Equipment
- Traeger Ironwood XL
- Traeger Flatrock Griddle (or cast iron pan and stove)
- Cast iron dutch oven with lid
- Meater thermometer
Ingredients
- 1 3- pound chuck roast
- 1/2 cup Italian Seasoning we used Spiceology Italian Bird
- 4 tbsp oil we used Fresh Vintage Farms almond oil
- 1.5 cups beef broth or bullion cubes dissolved in water
- 1/4 cup My Garlic Junkie seasoning from Spiceology
- 2 tbsp Dried oregano thyme and basil
- 1 cup Pepperoncini peppers
- 1/2 stick butter cut in pats
- 1/4 cup Spicy Giardinera we used a great one from Potbelly Subs
Instructions
- Preheat Traeger grill to 225*.
- Apply a thin coat of almond oil on all sides of the meat, coating well.
- Season the meat with the Italian seasoning blend and allow the meat to sweat for 10 minutes.
- Insert a Meater thermometer probe in the thickest part of the roast and pair the probe with the app.
- Set the desired temperature to 202*.
- Place the seasoned meat in the preheated grill and cook for 60 minutes.
- After an hour has elapsed, turn on your griddle or heat up a cast iron pan until very hot.
- Transfer the meat to the hot griddle or pan and sear on all sides until golden brown.
- Place the seared meat in the bottom of a heavy dutch oven pan.
- Add the beef broth, seasonings, butter, and peppers and mix to combine.
- Cover the pan with a lid and return it to the grill.
- Turn up the grill to 275* and allow the meat to cook for about 5 hours, checking occasionally.
- When the meat reaches an internal temperature of 202*, remove the pan from the grill and allow to cool on the counter for 15 minutes.
- Using gloved hands or two big forks, shred the meat until an even consistency is achieved.
- Return the shredded beef to the pan with juices and include the juices when serving.
- Serve the Italian Beef straight off the Traeger on warmed hoagie rolls with additional peppers if desired.