Name: Smoked Pot Roast
Prep time: 15 min
Cook time: 195 min
Ingredients: 2.5 Lbs Beef Chuck (Organic, Pasture raised); 1 Cup Organic Beef Broth; 1 Cup Red Wine; 1 med/large Onion; 2 Tb Garlic (minced); 3 Tb Extra Virgin Olive Oil; 5 Tb Butter (Organic, Grass fed); 2 sprigs Rosemary & Thyme; Sea Salt & Black Pepper; 12 oz bag Haricot Verts ( skinny green beans/ I used Trader Joe's ) drizzled with Extra Virgin Olive Oil & 1 large Tbsp Dijon Mustard (use whole mustard seed kind); One pound Les Petites Carrots , Multi-color , drizzled with olive oil and couple cracks of sea salt and black pepper; 1 lb Organic Red Potatoes drizzled with olive oil, sea salt, black pepper and 1 Tbsp minced Rosemary.

I don’t know about you, but I tend to start craving heartier meals and comfort foods as the temperatures dip down. This Smoked Pot Roast is pretty easy to prepare and depending on the size of your family, will last you a couple meals. I swear its even better as leftovers, or maybe its just because your coworkers will be drooling over your lunch. Either way, this pot roast is a great option for your weekly meal plan.

Smoked Pot Roast perfect pairing of roasted vegetables and smoky, tender meat. For more recipes or travel posts be sure to follow me at www.sprouting-vitality.com or on instagram @sproutingvitality. #kenzinthekitch #mckenzieonthemove — Smoke Pot Roast

I tend to be the type that really allows cravings to play a role in what I make for my meals and prepare for the week. Like I said above, when the weather starts to turn, and my bones are chilled I crave hearty meals. Well, thats where this recipe came from, a bone chilling day & the need for comfort food.

This Roast recipe is quite simple and easy to make. I like to keep things simple, and not time intensive, we are all busy and shouldn’t have to fret about putting a meal on the table.

This Smoked Pot Roast is the perfect dinner option for those chilly fall or winter nights. The hit of smokiness paired with red wine is divine. For more recipes or travel posts be sure to follow me at www.sprouting-vitality.com or on instagram @sproutingvitality. #kenzinthekitch #mckenzieonthemove — Smoked Pot Roast

Roast Ingredients

2.5 lbs Organic, pasture raised Beef Chuck ( I like to get my meats from McIntyre Farms )
1 cup Organic Beef Broth
1 cup Red Wine
medium/large Onion
2 Tbsp Garlic, minced
3 Tb Extra Virgin Olive Oil
5 Tb Organic, Grass Fed Butter
2 sprigs Fresh Rosemary & Fresh Thyme
Sea Salt & Black Pepper

Roast Directions

Heat Traeger to 180
Rub meat down with sea salt and black pepper and let it smoke for 1 hour 15 minutes.
Right before removing meat from Traeger prepare Instapot with the olive oil and butter. Placing on the saute setting to melt butter and heat olive oil
Remove from Beef Chuck from Traeger and transfer to Instapot. Sear all sides of the Beef Chuck, about 3 minutes each side.
Add in broth, wine, onions to the pot and close, placing on locked vent and on high pressure meat setting for 1 hr 20 min.
Allow Instapot to slowly release on its own, about 10 min and once pressure gauge drops, safely open.
Remove the pot roast.
Blend the broth, wine, onions and herbs (stems removed) in a blender. You can sprinkle in arrowroot powder to thicken to your liking. I liked the consistency and just poured over the roast and vegetables in one serving dish.

Roasted Vegetable Ingredients

12 oz bag Haricot Verts ( skinny green beans/ I used Trader Joe’s ) drizzled with Extra Virgin Olive Oil & 1 large Tbsp Dijon Mustard (use whole mustard seed kind)
One pound Les Petites Carrots , Multi-color , drizzled with olive oil and couple cracks of sea salt and black pepper.
1 lb Organic Red Potatoes drizzled with olive oil, sea salt, black pepper and 1 Tbsp minced Rosemary.

Roasting Vegetable Directions

Heat oven to 350 and place vegetables on baking sheet, cook vegetables until potatoes are fork tender, about 30 min.
Remove from oven and wait for Beef Chuck to be done. Then add the vegetables around the Pot Roast in serving dish for easy dishing to your plate.

This Roast was fork tender in the middle and still had a bite on the edges. I have a husband that likes his Pot Roast to be sliced instead of shredded so this way of cooking was perfectly done for him.

However, if you like a more shredded Pot Roast I would recommend following this recipe but once the Instapot releases, I would then place it on slow cook setting for 6-8 hours to allow the meat to slowly tenderize. I cut the beef chuck in half since between the two of us we couldn’t eat it in one serving. I let the other half stay in the Instapot overnight and it was perfectly done and fork tender through the whole Roast.

Smoked Pot Roast

This Smoked Pot Roast is the perfect pairing of smoky, tender meat cooked in red wine and oven roasted vegetables.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 3 hrs 15 mins

Course dinner

Servings 6 servings

Equipment

Traeger
Oven
Instapot / or Crockpot

Ingredients

Roast Ingredients

2.5 Lbs Beef Chuck Organic, Pasture raised
1 Cup Organic Beef Broth
1 Cup Red Wine
1 med/large Onion
2 Tb Garlic minced
3 Tb Extra Virgin Olive Oil
5 Tb Butter Organic, Grass fed
2 sprigs Rosemary & Thyme
Sea Salt & Black Pepper

Roasted Vegetable Ingredients

12 oz bag Haricot Verts ( skinny green beans/ I used Trader Joe's ) drizzled with Extra Virgin Olive Oil & 1 large Tbsp Dijon Mustard (use whole mustard seed kind)
One pound Les Petites Carrots , Multi-color , drizzled with olive oil and couple cracks of sea salt and black pepper
1 lb Organic Red Potatoes drizzled with olive oil, sea salt, black pepper and 1 Tbsp minced Rosemary.

Instructions

Heat Traeger to 180. Rub meat down with sea salt and black pepper and let it smoke for 1 hour 15 minutes.
Right before removing meat from Traeger prepare Instapot with the olive oil and butter.
Placing on the saute setting to melt butter and heat olive oil.
Remove from Beef Chuck from Traeger and transfer to Instapot. Sear all sides of the Beef Chuck, about 3 minutes each side.
Add in broth, wine, onions to the pot and close, placing on locked vent and on high pressure meat setting for 1 hr 20 min. Allow Instapot to slowly release on its own, about 10 min and once pressure gauge drops, safely open. Remove the pot roast.
Blend the broth, wine, onions and herbs (stems removed) in a blender. You can sprinkle in arrowroot powder to thicken to your liking. I liked the consistency and just poured over the roast and vegetables in one serving dish.
This Roast was fork tender in the middle and still had a bite on the edges. I have a husband that likes his Pot Roast to be sliced instead of shredded so this way of cooking was perfectly done for him.
If you like a more shredded Pot Roast I would recommend following this recipe but once the Instapot releases, I would then place it on slow cook setting for 6-8 hours to allow the meat to slowly tenderize. I cut the beef chuck in half since between the two of us we couldn't eat it in one serving. I let the other half stay in the Instapot overnight and it was perfectly done and fork tender through the whole Roast.
Roasting Vegetable Directions
Heat oven to 350 and place vegetables on baking sheet, cook vegetables until potatoes are fork tender, about 30 min.Remove from oven and wait for Beef Chuck to be done. Then add the vegetables around the Pot Roast in serving dish for easy dishing to your plate.

Keyword Pot Roast, Smoked, Traeger

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Needing a Smoker to start making these recipes?

If you are interested in getting a Traeger I have linked the website below. I absolutely love mine and have used it for more than just smoking meats. I’d love to answer any questions or concerns you have so feel free to reach out! The smoker has become the place for me to grill, bake and just infuse the smoky flavor to any food. It is so versatile and can be used for meats, veggies, pastries and cakes! Pretty much if you can create it, it can smoke it!

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