Traeger Chuck Roast

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This chuck roast recipe offers a comforting experience with juicy, tender meat that easily falls apart. The slow-cooking process creates delightful shredded beef with deep flavors and an irresistible texture.

Prep Time15

Cook Time6

Resting Time1

Total Time7 15

Course: Main Course

Servings: people

Equipment

1 Traeger Ironwood 885
1 Medium Sauce Pan
1 8x5 Aluminum Pan
1 Fat Separator

Ingredients

3 lb Chuck Roast
2 tbsp Bear & Burton's W Sauce
2 tbsp Smoked Q Rock's Bourbon Brisket Rub
2 tbsp Smoked Q Rock's Coffee Rub Spice Blend
1 tbsp Better than Bouillon Roast Beef Base

Instructions

Before I get ready to prep the chuck roast I set my Traeger Ironwood 885 to 225°F and turned on the super smoke function. For this recipe I used Traeger Signature pellets to deliver complex smokiness.
To get started I rub the chuck roast with some Bear & Burton’s W Sauce before hitting it with a heavy dose of my Rock’s Bourbon Brisket Rub, before then finishing with a dusting of my Rock’s Coffee Rub. After I season the top side, I flip it over and season the other side the same way.
To get started I place the seasoned chuck roast directly on the grill grates and smoke for 3-4 hours at 225º with Super Smoke turned on, until the internal temperature reaches 150°F. While the chuck roast was in it’s smoked bath, I brought some water to a boil and added in some Better than Bouillon before bringing it to a boil and setting aside.
Once I’ve hit 150ºF, I transferred the roast to a foil pan and poured the prepared beef broth around the chuck roast before tightly covering it with aluminum foil and return to the grill. Then I raised the temperature to 350°F and cooked for another 2-3 hours, until I hit an internal temperature of 208ºF.
Once I hit my temp I let the chuck roast rest for an hour before shredding it with my hands. When I am ready to shred, I pour the pan liquid into a fat separator to use later to rehydrate or make a gravy.

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