Traeger Smoked Chuck Roast Recipes

SMOKED POT ROAST RECIPE - TRAEGER GRILLS

Steps:

• Make the roast: When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• In a small bowl, combine the garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the chuck roast.
• Place the chuck roast directly on the grill grates. Close the lid and smoke for 1 1/2 hours. Remove the roast from the grill and increase the temperature to 275℉.
• Make the braise: Transfer the chuck roast to a large Dutch oven. Add the potatoes, carrots, onions, ancho chile powder, sherry, rosemary, thyme, chipotle peppers, and beef stock.
• Place the lid on the Dutch oven and transfer to the grill. Close the lid and braise until the meat is very tender, 4-5 hours.
• Serve with your favorite roasted vegetables or mashed potatoes and gravy. Enjoy!

TRAEGER SMOKED BOTTOM ROUND ROAST BEEF

Steps:

• sprinkle salt and pepper on the roast.
• place roast in a large zip lock bag and place in the fridge for 4 hours
• remove roast from the fridge and add another (think layer) of pepper on the fat cap.
• slice 5 small holes in roast and insert garlic cloves
• add roast to disposable tin pan and add to pellet smoker set at 250 degrees
• after 4 hours (or until roast hits 130 degrees) remove roast from pellet smoker
• wrap the beef roast in foil, wrap in towel and rest for 30+ minutes.

CHUCK ROAST IN THE SMOKER WITH A SECRET STEP

Steps:

• 1. Chef's Note: Many of the cuts of meat that are put into a smoker can take from twelve to sixteen hours... or longer. But not the humble chuck roast... we can have this wonderful, flavorful piece of meat smoked in as little as 4 to 6 hours.
• 2. Chef's Note: Look for a Chuck Roast with a lot of marbling.
• 3. Preheat the smoker to 220f (105c).
• 4. Gather your ingredients.
• 5. Slice the garlic.
• 6. Use a pairing knife to cut slits into the roast, and insert the garlic.
• 7. Brush the top and sides of the roast with the Dijon mustard.
• 8. Thickly dust the top and sides of the roast with your spice rub.
• 9. Chef's Note: I have a posted recipe for a great dry rub, but there are a lot of good dry rubs out there in the marketplace. Or, you might have your own "secret" spice combination that you enjoy.
• 10. Insert a remote instant-read thermometer into the roast (if you have one).
• 11. Add some water into the smoker's drip pan.
• 12. Chef's Tip: To add a bit of flavor to the roast, you might substitute some apple juice for the water.
• 13. Place the roast directly on the smoker's rack.
• 14. Use your favorite wood chips, I used apple wood.
• 15. Chef's Tip: For great smoke flavor, keep the smoke going for the first two hours.
• 16. Chef's Tip: Maintain the temperature of the smoker between 210f - 220f (99 - 105c).
• 17. Chef's Note: The temp is important. Too low and it will take forever... Too high and you will burn the spices.
• 18. Pull the roast out when the internal temp reaches 150f (65c), about 3 hours.
• 19. At this point the roast will not take any more smoke, so we will wrap it... Wrap the roast in a double layer of aluminum foil.
• 20. Stick the wrapped roast in your oven and set the temp to 220f (105c), and leave it in there for an additional 2 - 3 hours. We are looking for a target internal temperature of around 195f (90c).
• 21. Chef's Note: This SECRET step is called the Tenderizing Stage. During it's time in the oven, the slow heat is tenderizing it. It really makes a big difference to the tenderness of the chuck roast.
• 22. Chef's Tip: If you want to, you can just put it back into the smoker.
• 23. Remove the roast from the oven, cut some nice thick juicy slices, and serve with your favorite veggies and/or starches. Enjoy.
• 24. Chef's Note: This makes for excellent sandwiches the next day... or for that late-night snack.
• 25. Keep the faith, and keep cooking.

SUNDAY SUPPER BEEF ROAST - TRAEGER GRILLS

Steps:

• Rub the roast on all sides with the vegetable oil and place on a rack in a roasting pan or Dutch oven, fat-side up. Season well with Traeger Prime Rib Rub. Pour the beef broth into the bottom of the pan.
• When ready to cook, set the Traeger temperature to 500℉ and preheat with the lid closed for 15 minutes.
• Insert the probe into the thickest part of the roast. Place the Dutch oven on the grill grates, close the lid, and cook the roast for 25-30 minutes, or until the outside is seared.
• Reduce the Traeger temperature to 225℉. Add the potato, carrots, celery, onion, and thyme to the Dutch oven around the roast. Cover the Dutch oven with foil and continue cooking with the lid closed until the internal temperature of the roast reaches 135℉ for medium-rare, 2-3 hours. Add more broth as needed.
• Remove the Dutch oven from the grill and let the roast rest for 10 minutes before thinly slicing against the grain.
• Serve the roast with the pan drippings and vegetables. Enjoy!