Description
This Traeger beef pot roast combines the comforting richness of slow-cooked chuck roast with the deep, smoky flavor only a pellet grill can deliver. Braised in red wine, beef stock, herbs, and butter, this one-pot dish becomes fall-apart tender with melt-in-your-mouth veggies and a luxurious broth. It’s the perfect hands-off weekend dinner that makes your home smell incredible and your guests ask for seconds.
Ingredients
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1/2 cup red wine
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3 cups beef stock
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4 tablespoons unsalted butter, softened
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1 tablespoon chopped fresh sage
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1 tablespoon minced garlic
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1 cup chopped carrots
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1 cup chopped red onion
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1 tablespoon kosher salt
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1 teaspoon freshly ground black pepper
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3–4 lb chuck roast
Instructions
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Preheat your Traeger or pellet grill to 325°F. Keep the lid closed for 15 minutes.
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In a Dutch oven or large heavy pot, combine red wine, beef stock, butter, sage, garlic, carrots, onion, salt, and pepper. Stir well.
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Nestle the chuck roast into the mixture, ensuring it’s well-coated and mostly submerged.
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Cover the pot with a lid and place directly on the grill grates.
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Close the lid and cook for about 3 hours, or until the roast reaches an internal temperature of 203°F and is fork-tender.
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Let rest 10–15 minutes before shredding and serving with the broth and veggies.
Notes
If not fully submerged, ladle broth over the meat occasionally.
Use hickory or mesquite pellets for deeper smoke flavor.
To thicken the broth, remove the roast and simmer the liquid uncovered to reduce.
Leftovers are great in sandwiches, tacos, or hash.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner, Main Dish
- Method: Smoking, Braising
- Cuisine: American