-6 small white potatoes, peeled
-12 carrots, chopped
-1 cup chopped onion
-1 tablespoon canola oil
-1 (3 pound) boneless beef chuck roast
-1 (15 ounce) can tomato sauce
-1/4 cup packed brown sugar
-2 tablespoons Worcestershire sauce, or more to taste
-2 tablespoons cider vinegar
-1 teaspoon salt
-Combine potatoes, carrots, and onion in the bottom of a slow cooker.
-Heat canola oil in a large skillet over medium-high heat. Cook beef roasting in the hot oil until it turns brown completely, 2 to 3 minutes per side; place beef roast atop the vegetables.
-Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.
-Cook on low for 10 to 12 hours (or on High for 5 to 6 hours).
-Remove roast and vegetables to a serving platter. Pour sauce into skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.
-3 filet mignon steaks
-1 tablespoon salt
-1 tablespoon pepper
-2 cloves garlic, minced
-3 tablespoon butter, softened
-In a small bowl combine salt, pepper, garlic, and softened butter. Rub on both sides of filets. Leave it to rest 10 minutes.
-When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 230 degrees Celsius and preheat, lid closed, for 10 to 15 minutes.
-Place steaks directly on the grill and cook for 5-8 minutes on each side, or until the filets reach an internal temperature of 60 degrees Celsius for medium rare.