Step 1

Turn pellet grill to 185°F (or use Super Smoke if available) and make sure the pellet box is filled. Any kind of pellet works well.

Step 2

Pat the roast dry with a paper towel. Rub the roast in Dijon mustard and spices.

Step 3

Place the seasoned roast directly on the pellet grill and smoke for 90 minutes.

Step 4

Add the roast to a Dutch oven or oven safe pan along with the vegetables, beef broth, red wine, rosemary and bay leaf.

Step 5

Cover tightly and return to the Traeger pellet grill. Raise the temperature to 275°F and cook for 3-4 hours.

Step 6

Turn the pellet grill up to 325°F and cook until it reaches an internal temperature of 200°F and is tender. Cook times will depend on size of roast, temperature outside and sheer luck. I plan for about 6-7 hours from start to finish.

Step 7

Allow the roast to rest for a few minutes before serving with the vegetables. The drippings make a fantastic red wine sauce all on their own. Pour over your meat and enjoy!