Smoked Bone-In Chuck Roast

Step 1: Season & Smoke

1. Remove the chuck roast from the fridge and season generously on all sides with Traeger Prime Rib Rub while still cold.
2. Preheat your Traeger grill to 225°F.
3. Place the roast directly on the grill grates and smoke for about 2½ hours, or until: A deep, beautiful bark has formed; Internal temperature reaches approximately 160°F.

Step 2: Braise on the Grill

1. In a 5-quart Le Creuset braiser (or any grill-proof pan), add: Onions, Carrots, Garlic, Fresh thyme, Dried shiitake mushrooms, 3 cups vegetable stock.
2. Lay the smoked chuck roast directly on top of the vegetables.
3. Cover with the lid and return to the grill.
4. Increase grill temperature to 350°F.
5. Continue cooking until the internal temperature reaches 200–205°F and the meat is probe-tender.

Step 3: Rest & Shred

1. Remove from the grill.
2. Rest, covered, for 20 minutes.
3. Shred with two forks. Remove cartilage fat and bones.

The vegetables, mushrooms, and all that smoky liquid underneath? That’s liquid gold. Strain and reduce into an outstanding gravy.