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4.49 from 37 votes

Traeger Smoked Pot Roast

Lean chuck tender roast seasoned and smoked before slow cooking with vegetables, herbs, and a rich beef bone broth until fall-apart-tender.
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Course: Traeger Recipes
Cuisine: American
Keyword: healthy pot roast recipe, Traeger pot roast, Traeger smoked chuck tender roast, Traeger smoked pot roast
Servings: 8 Servings
Calories: 305kcal
Author: Mason Woodruff

Ingredients

  • 2.5 pound Chuck Tender Roast fat trimmed*
  • 1 Tablespoon Kosher Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Black Pepper
  • 1/2 teaspoon Dried Rosemary

For Braising

  • 1.5 pounds Baby Potatoes halved
  • 1 pound Carrots peeled and cut into 2" pieces
  • 2 cups Beef Broth
  • 2 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Worcestershire
  • 1-2 sprigs Fresh Thyme and Rosemary optional

For the Gravy

  • 2 Tablespoons 16g Cornstarch
  • 2 Tablespoons Water

Instructions

  • Pat the roast dry with a paper towel and mix the roast seasoning together. Rub the seasoning on the roast and set aside while your smoker preheats to 200ºF for 15 minutes with the lid closed.
  • Smoke the roast for 90 minutes.
  • In the last 10-15 minutes of smoking, prepare the carrots, potatoes, and braising liquid. Place everything in a 13x9 disposable foil pan or Dutch oven. (You can put the foil pan on top of a sheet pan for easier handling.)
  • Push the veggies to the sides, creating a slight well so the bottom of the roast is submerged in the liquid.
  • Cover tightly with foil and place back in the smoker. Increase the temperature to 300ºF and cook for another 4 hours or until the internal temperature reaches 200ºF to 205ºF.
  • Let the pot roast rest, covered, for 15-20 minutes before slicing or shredding.
  • While resting, drain the juices into a pot over medium heat to reduce to a gravy. Mix the cornstarch and water together to make a slurry. Add to the pot and stir well until evenly incorporated. Continue cooking until the gravy thickens.
  • Remove any stems from the herbs and plate the vegetables and roast with gravy.

Notes

*Chuck Tender Roast, Bottom Round Roast, and Eye of Round Roast are all acceptable options for this pot roast.
Each serving has 8 WW SmartPoints (blue).
Recipe adapted from the original Traeger pot roast.

Nutrition

Serving: 7oz Roast and Vegetables + 3 Tablespoons Gravy | Calories: 305kcal | Carbohydrates: 22g | Protein: 34g | Fat: 8g