A well-marbled chuck roast is smoked on a pellet grill and then braised in a tangy-sweet balsamic braising liquid for this flavorful Traeger Smoked Balsamic Pot Roast recipe. The result is tender, shreddable beef that’s perfect with potatoes, noodles, or crusty bread.
Traeger Smoked Balsamic Pot Roast Recipe
Chuck roast is one of the most versatile and forgiving cuts of beef. It has enough fat and connective tissue to stay moist during long, slow cooking and breaks down into tender, shred-ready meat that works well for dinner any night of the week, especially during cooler months.
This preparation starts with a low-and-slow smoke to build a deep wood-fired flavor, then finishes with a braise in a balanced mix of beef broth, red wine, and balsamic vinegar sweetened with brown sugar. The braise enriches the roast and creates a sauce worth pouring over potatoes or buttered noodles.
More Traeger Beef Recipes here!
Recipe Shopping List
Here’s a concise shopping list for the recipe. For exact measurements, consult the printable recipe card below. Most items are pantry staples or easy to find at any grocery store.
- Neutral oil (for searing, optional)
- Chuck roast (about 3–5 pounds)
- Salt & black pepper
- Garlic powder
- Beef broth
- Dry red wine
- Balsamic vinegar
- Brown sugar
- Fresh garlic cloves
- Onion
- Shallot
- Fresh thyme sprigs
More recipes using chuck roast here!
How To Make This Recipe
Below is an overview of the main steps so you can see the flow of the recipe. When cooking, follow the full recipe card at the bottom for quantities and exact times.
- Preheat – Set your smoker to a steady 220°F to begin. This low smoke phase builds flavor without overcooking the exterior.
- Smoke – Season the roast on all sides with salt, pepper, garlic powder, and a little onion powder if you like. Place the roast on the smoker. Arrange the halved onion, whole shallot, and garlic cloves on a grill mat or sheet pan and smoke for about 2 hours alongside the meat.
- Braise – In a Dutch oven or heavy ovenproof pot, whisk together beef broth, red wine, balsamic vinegar, and brown sugar until the sugar is mostly dissolved. Nestle the smoked roast and vegetables into the braising liquid.
- Finish Braising – Increase the smoker temperature to roughly 325°F and place the uncovered Dutch oven back on the grill. Continue cooking until the roast reaches about 200–205°F internal and pulls apart easily with a fork. Because conditions vary, plan on 2–3 more hours after smoking. Check the liquid level periodically and add broth if it reduces too much; covering partway through will retain more liquid if needed.
- Serve – When the meat is fork-tender, remove it and shred or slice as desired. Serve with the braising juices spooned over potatoes, rice, or buttered noodles. If you prefer a thicker gravy, reduce the braising liquid on the stovetop or thicken it with a roux or a cornstarch slurry.
Serve with our Smoked Baked Potatoes!
Recipe FAQ
Store leftover roast in its braising liquid in an airtight container in the refrigerator for 3–4 days. Keeping the meat submerged helps retain moisture and flavor.
Reheat gently in the microwave or on the stovetop. For stovetop reheating, warm the braising liquid over low heat and add the shredded beef until heated through. This prevents drying out and refreshes the sauce.
Balsamic contributes a distinctive sweet-tart note that defines this dish. If you must substitute, increase the red wine slightly and add a touch of brown sugar, but the flavor will change. Omitting balsamic altogether will still produce a tasty braise, just less of the characteristic tang.
Serve with Roasted Garlic Mashed Potatoes
More Chuck Roast Recipes
- Smoked Shredded Beef Burritos
- Smoked Hot Roast Beef Sandwich Boats
- Smoked BBQ Beef Sandwich
- Traeger Mississippi Pot Roast
- Tequila Lime Smoked Shredded Beef Puffy Tacos
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Traeger Smoked Balsamic Pot Roast
Tender, well-marbled chuck roast is first smoked to add depth, then braised in a balsamic and red wine–based liquid until it falls apart. The combination yields rich, savory meat with a subtle sweet-tart finish.
10 minutes
5 hours
5 hours 10 minutes
Ingredients
- 4 pound chuck roast
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 2 cups beef broth
- 1 cup red wine (Pinot Noir or Cabernet work well)
- ½ cup balsamic vinegar
- 4 tablespoons brown sugar
- 2 cloves garlic
- 1 large onion, halved
- 1 shallot, peeled
- 3 sprigs thyme
Instructions
- Preheat your smoker to 220°F.
- Season the roast evenly with salt and pepper. Place the roast on the smoker and put the onion, garlic, and shallot on a grill mat or sheet pan. Smoke for about 2 hours to develop a smoky crust and flavor.
- Combine beef broth, red wine, balsamic vinegar, and brown sugar in a Dutch oven and whisk until the sugar dissolves. Add the smoked roast and the smoked vegetables into the pot.
- Increase the smoker temperature to 325°F and place the Dutch oven on the grill, uncovered. Continue roasting for another 2–3 hours, or until the meat is fork-tender and reaches about 200–205°F internal. Watch the liquid level; if it drops too low, add additional beef broth or cover the pot to retain moisture.
- Once tender, remove the roast and shred or slice. Serve hot with the braising liquid spooned over the meat. To make a thicker gravy, strain and reduce the liquid on the stovetop or thicken with a cornstarch slurry or a flour-and-butter roux.
Notes
- If you want roasted baby potatoes as pictured, toss them with oil and place them on the grill during the last 60–90 minutes of the cook so they become tender and pick up some smoke.
- The braising liquid makes a delicious sauce; you can serve it as-is for a looser jus or thicken it into gravy, depending on your preference.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 613Total Fat: 35gSaturated Fat: 14gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 188mgSodium: 668mgCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 57g
Nutrition data provided here is only an estimate.