Traeger Grill Recipes for Beef Roast

Bound to Recipe

The OWYD Traeger Pot Roast recipe take a chuck roast and some onions and turns it into ane of the best pot roasts of your life. Fork tender and with a gravy that you'll desire to put on every pot roast for life.

Traeger Pot Roast Recipe

Pellet Grill Pot Roast makes you lot wonder why you even have an oven any more. You can sear the pot roast easily on the grill, and so it is a smokey outdoor oven to finish things off. The event is a pot roast that tastes like an old-globe feast that you lot only tin can't duplicate, even in a gas oven.

How to grill a pot roast

If you don't have a Traeger, then any other pellet grill will work. I've made this on my Camp Chef and my Louisiana Pellet Grill successfully.

You can even do it on a non-pellet grill if you have to. Y'all simply have to make certain that your coals will hold the temperature long enough, and your pot roast is not going to be taking directly rut over any flame, and that you get some smoke in the mix.

You don't desire it to dry out or cook unevenly. The idea is to let the meat braise in the liquids for a few hours until it is fork tender.

Salve every fleck of the jus at the end, because it will make a astounding gravy for your meat and any potential sides like potatoes or rice.

More Easy Traeger Recipes here!

Tips for great Traeger pot roast

Everyone assumes the just way to cook a pot roast is the oven or on the stove. All the same, for a few thousand years, people fabricated roasts in dirt or fe pots that cooked over coals. How easily modern conveniences like ovens make us forget!

In this example, though, y'all bring back all of those old-fourth dimension flavors but with the convenience of a pellet grill. The best of both worlds!

Get a good sear

There are some tricks to brand certain you lot melt the roast properly, just you can essentially follow the same rules of cooking in the oven. Showtime, make sure to season the meat well and and then hard sear the outside on a blazing hot grill, griddle, or in a bandage-iron pan on the stove or grill.

Make sure you sear all sides of the pot roast. Searing the exterior is important. On a pellet grill, yous desire to get the atomic number 26 skillet extra hot first. And so just brand sure to heat up the skillet over the hottest office of the grill when you get it started.

Be patient, and cook to temp and not time!

Proceed the estrus dainty and even throughout the cook. Trust the grill to do the piece of work without checking it by opening the hat a lot.

I recommend using a meat thermometer that you can keep in the meat with a wire that makes it possible to practice readings without opening the grill. That mode you lot tin can't get wrong when it comes to doneness.

If y'all desire the meat to exist extra tender and flavorful, then marinate the meat in the wine and onions for 24 hours before you lot set information technology upward on the grill.

You can and should open the grill to drip the meat a few times. Use a ladle or baster for best results.

To encompass or not to encompass the roast

When you cook a pot roast in the oven, then chances are yous might be using a cast iron dutch oven or an enamel pot with a big heavy lid. When you're cooking on the pellet grill, ideally you lot'll want to get out the hat off so you go the benefit of that forest-fire flavor.

In this case, the heavy lid of the grill serves the purpose of keeping your moisture in as much as possible. You really want to permit the fume practise its number on the meat.

The smashing affair most Traeger grills is how well they control the temperature. If you are doing this on a regular grill where that sort of temp control isn't possible, then you might want to add some actress broth or vino to brand sure you have enough at the end.

Because that jus is the magic to making a great sauce to encompass your meat and sides in.

More than great Beefiness recipes here!

How to make the gravy

When the meat comes out, remove the roast and the onions from the pan and comprehend tightly with foil. Now is the time to make your gravy!

You're going to need iii cups of liquid in the pan, and then if your pan drippings evaporated down to less than that, you'll need to add together water or beef goop to compensate. I like using beef broth, myself!

No thing what you add, give the jus a taste once yous add together the additional liquid to brand sure it is salty and beefy enough. If it isn't, add some beef bouillon and/or salt to compensate.

Adjacent, bring information technology up to a simmer on the stove, and use a fork or a whisk to completely deliquesce the cornstarch into the cold water. This way you make certain to become out any lumps earlier it goes into the gravy. As soon as yous add the slurry of cornstarch back into the pan with the residual of the jus it will brainstorm to thicken, so stir continuously!

If information technology thickens as well rapidly much, then add a bit more than stock or water to information technology.

What should yous serve with Traeger Pot Roast?

I have a few suggestions for sides. At the height of the list, good old fashioned favorite mashed potatoes, garlic mashed potatoes, or baked potatoes gets my vote.

Some folks prefer rice to potatoes with their pot roast. In that case, I recommend this easy Rice Pilaf Recipe.

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Prep Time 30 minutes

Cook Time iii hours

Full Fourth dimension 3 hours 30 minutes

Ingredients

two tablespoons canola or avocado oil
salt, pepper, onion powder, garlic salt, seasoned salt, (generous amounts)
iii-four pound beef chuck roast
ii large onions
iii-four large carrots, peeled (optional)
4 cups beef broth
1 loving cup cerise wine

Cornstarch Slurry

3 tablespoons cornstarch
1/3 cup cold water

Instructions

Place the oil in the lesser of your cast iron pan, if using, and plow the rut on the burner to medium-high. Preheat your grill to 275°.
Flavor the slice of beefiness well with the common salt, pepper, onion pulverisation, garlic salt, and seasoned salt.
Place the roast into the cast iron pan, and permit cook for iv-v minutes, or until the bottom is well-browned.
Advisedly flip the roast over onto the other side and brown that side well for another 4-5 minutes.
Place the roast into the pan information technology'll be cooking in. Identify the sliced onion, carrots, beef broth, and red vino into the pan with the roast.
Cook at 275° for 2-3 hours, so increase the heat to 325° until your roast reaches 200° internal temperature and is fork-tender. How long this will accept depends on the size of your roast, your grill, and what phase the moon is in, basically. Cook to temp and Non to time.
Once the roast is done, remove from the grill. Carefully remove the roast and vegetables from the pan and gear up aside, covered tightly.
Strain out or spoon out most of the grease from the drippings (a grease tool works so well for this!) and then bring the residuum of the drippings to a simmer. Yous need 3 cups of liquid, so if you lot need to add more beefiness goop be prepared to practise so.
Mix together the cornstarch and cold water. Whisk into the gravy mix and reduce heat to low, stirring until thickened.
Serve with your favorite roasted or mashed potatoes, crusty bread, and corn.

Diet Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 423 Total Fatty: 26g Saturated Fatty: 10g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 125mg Sodium: 537mg Carbohydrates: 6g Cobweb: 1g Sugar: 2g Protein: 39g

Nutrition data provided hither is only an estimate.

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