First Step: Preheat and season Preheat your Traeger pellet or charcoal grill to 225°F with the lid closed for steady low and slow cooking. Thoroughly season your 3-5 pound beef chuck roast with your choice of beef rub or seasoning blend, ensuring all sides are evenly coated for full flavor.

Second Step: Smoke the roast Place the seasoned roast directly on the grill grates and smoke at 225°F for about 1 hour. This initial smoke time infuses the meat with a deep wood-fired flavor and begins tenderizing.

Third Step: Raise the temperature and prepare for braising Remove the roast and increase the grill temperature to 325°F. Insert a leave-in meat thermometer into the thickest part of the roast for precise temperature monitoring.

Fourth Step: Assemble the pot roast components Transfer the roast to a heavy, oven-safe pot, Dutch oven, or foil/cast iron pan suitable for grilling. Sprinkle the au jus gravy and ranch dressing mixes evenly over the roast. Dot the butter pieces on top. Add the pepperoncini peppers, optional chopped carrots, and pour in ⅓ to ½ cup water or beef broth for moisture.

Fifth Step: Braise the roast Cover the pot tightly and continue cooking at 325°F until the roast reaches an internal temperature of 200°F to 215°F. This can take approximately 3 to 3½ hours and results in fork-tender, juicy meat.

Final Step: Rest and serve Once done, remove the meat and peppers to a cutting board or serving bowl. Use a fat separator to skim excess fat from the cooking juices. Serve the tender meat hot, drizzled with defatted au jus sauce, and garnish with fresh parsley if desired. Adjust seasoning or ingredients for dietary needs as applicable.