Instructions

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.
2. Pat the roast dry with a paper towel. Rub the roast in Dijon mustard and spices.
3. Place the seasoned roast directly on the pellet grill and smoke for 90 minutes.
4. Add the roast to a Dutch oven or oven safe pan along with the vegetables, beef broth, red wine, rosemary and bay leaf.
5. Cover tightly and return to the Traeger pellet grill. Raise the temperature to 275°F and cook for 3-4 hours.
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.
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!