Traeger Pot Roast – Slow-Smoked Chuck Roast That Melts in Your Mouth

0:00
Slice or pull the roast. Spoon over
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brazing juices and vegetables. And
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finish with fresh thyme for a cozy,
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comforting plate.
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We're making a wood smoked Trager pot
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roast with hearty vegetables and a rich
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brazing broth for tender, comforting
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perfection. Trim excess surface fat from
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the roast. Then thoroughly pat it dry to
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help the seasoning adhere and crust
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develop.
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Combine salt, pepper, garlic, onion, and
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paprika. Then coat the roast evenly and
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let it rest 30 minutes at room
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temperature.
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Fill the trigger with hickory or oak
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pellets and preheat to 225 for steady,
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clean smoke and gentle rendering. For
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deeper flavor, quickly sear the roast
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and ripping hot cast iron with olive
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oil, caramelizing surfaces before
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smoking.
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Place the roast directly on the grates
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and smoke 2 to three hours, flipping
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once to build color and smoky depth.
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Move the roast to a pan. Then add
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onions, carrots, potatoes, broth,
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worstershire, and thyme for savory,
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tender brazing. Seal tightly. Raise the
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grill to 275 and braze 3 to 4 hours
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until the roast reaches 205.
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Remove the pan and let the roast rest 15
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to 20 minutes so juices redistribute for
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juicy slicable tenderness.

Traeger Pot Roast – Slow-Smoked Chuck Roast That Melts in Your Mouth

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Traeger Pot Roast – Slow-Smoked Chuck Roast That Melts in Your Mouth

My Mama Recipes