This is my tried and true recipe that I have made for years, only this time I am making Traeger Smoked Pot Roast instead of in the slow cooker.
Extra smoky flavor really made this pot roast incredible!
My favorite cut of meat for pot roast is chuck roast, ideally around 3 1/2 pounds.
But you could easily make this with a venison roast or any other cut that you prefer.
How to Make Traeger Smoked Pot Roast
Start by seasoning the meat with kosher salt and pepper on all sides.
I also added a seasoning blend called Chupacabra, you can use your seasoning blend of choice or click below to order this one from Amazon (you will want it on everything).
Then place the meat right on the smoker grate with the smoker set to 225 degrees.
The roast will cook for two hours by itself, before adding the veggies and sauce.
I am using my Traeger grill/ smoker…but really any smoker will work.
While the roast was on it’s last half hour, I started setting out the other ingredients.
Onions, carrots, mushrooms, and garlic for the veggies.
And mushroom soup, Worcestershire sauce, dry onion soup mix, and wine for the sauce.
After the roast has been smoking for two hours, remove it and place in a 9×13 foil pan.
The foil pan makes for easy cleanup 🙂
Place the chopped veggies around the roast in the foil pan.
I like to serve mine over mashed potatoes instead of adding diced potatoes. But you can add diced potatoes to this if your prefer.
I just love the sauce with mashed potatoes, kind of like a gravy 🙂
My sweet grandson LOVES to cook, so he helped me mix the sauce together in a bowl.
Bless his heart, he probably stirred this for close to 10 minutes and even then didn’t want to stop.
When I finally got him distracted mixing something else, I poured the sauce over the meat and veggies.
Then back on the smoker for another 4 to 5 hours.
You can mix it a few times throughout, but it’s not needed.
But I do highly recommend sampling some of the veggies toward the end of the cooking…SO good!
Traeger Smoked Pot Roast will have your kitchen smelling insanely good when you bring it inside…YUM!
I cut the meat into smaller pieces and put them right back into the sauce and veggies to serve.
Bob Evan’s mashed potatoes are always my go-to, so we had this served over the mashed potatoes for a complete meal.
Honestly we only had a small amount because I made this meal for my daughter’s boyfriend and his wonderful family.
Apparently it was a huge hit!
And if you’re looking for another smoked meat recipe that’s unique and delicious, might I suggest Smoked Beef Shank… so yummy!
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If you like Traeger Smoked Pot Roast, you might also like…
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Traeger Smoked Pot Roast
Traeger Smoked Pot Roast is my tried and true pot roast recipe, but instead of the slow cooker I smoked it on my Traeger grill/ smoker!
- 1 3 1/2 pound chuck roast
- kosher salt, pepper, seasoning blend of choice (optional)
- 2 onions
- 8 oz baby carrots
- 8 oz mushrooms
- 5 cloves garlic
- 2 14 oz cans cream of mushroom soup
- 1/2 cup white or red wine
- 1 packet dry onion soup mix
- 2 Tbsps Worcestershire sauce
- Optional: mashed potatoes
Season all sides of the chuck roast with kosher salt, pepper, and seasoning blend of choice (if desired). Set your Traeger grill/ smoker to 225 degrees and place the seasoned roast directly on the grill grate for 2 hours.
Remove the chuck roast and place it in a 9×13 foil pan.
Cut the onions in inch size chunks, cut the baby carrots in half, slice the mushrooms, and mince the garlic. Place the veggies in the foil pan around the chuck roast.
Put the cream of mushroom soup, wine, dry onion soup packet, Worcestershire sauce, kosher salt, and pepper in a bowl and stir until combined. Pour this mixture over the chuck roast and veggies.
Put the foil pan back onto the smoker, still set to 225 degrees, for 4 to 5 more hours.
Cut the pot roast and serve over mashed potatoes if desired.