Smoked & Seared Pot Roast

Preheat Traeger grill to 225°F (with Mesquite). Season Chuck roast generously with kosher sea salt and black pepper. Place the roast on the grill and smoke for three hours (recommend placing on a mesh Bakers rack on a tray to capture juices). While the meat is smoking, heat olive oil in a heavy 5-7 Quart Dutch oven on medium heat. Sauté onions & carrots for 10 to 15 minutes. Season with salt & pepper. Add in garlic, au jus, tomatoes, red wine, 1 cup vegetable stock, rosemary, thyme & chives. Simmer for 1 hour until reduced by a third then set aside. After 3 hours, increase grill temp to 400°F. Grill chuck roast for 15 minutes, flip over and grill for an additional 15 minutes. Remove from grill and set aside. Preheat oven to 350°F. Mix softened butter & flour to create a thickening paste. Mix this paste into the pot with the reduced sauce and bring to a simmer. Add in chuck roast, ladle juices over the meat. Add in mushrooms. Cover & place in the oven for 1 hour then reduce temperature to 250°F until tender (approx 2-3 hours). Defat the sauce & remove rosemary stems. Check the roast every hour and add vegetable stock if needed for moisture. Serve roast ladled with sauce & a side of mashed potatoes.