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Make a dinner to remember in only 4 steps with this juicy and delicious Smoked Beef Chuck Roast Recipe! It's the fastest smoked beef recipe and so easy, that you'll be making it again and again! Try it out, and you'll see why my family has decided this is the best-smoked chuck roast they've ever had.
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Smoked Chuck Roast
I love Chuck Roast. It's affordable, serves a crowd, and there are so many amazing ways to cook it! I love changing things up to see what new ways I can spin the same cut of meat and smoked chuck roast Traeger style was a big win!
The benefit of pellet smoked chuck roast is the low and slow cooking style! Cooking the beef on low heat creates a perfectly juicy, tender roast loaded with flavor. And you won't want to miss out on the juices for gravy!
And best yet- there are practically no steps at all. Smoke the beef, toss in some vegetables, and wrap it in foil, finish the cooking time, and dinner is served.
Smoked Pot Roast Ingredients
- Chuck Roast
- Onion
- Garlic
- Butter
- Rosemary sprigs
- Thyme sprigs
- Sea salt
- Black pepper
How to Smoke a Chuck Roast
- Add pellets to the smoker, and preheat it to 250°F. Add salt and pepper to both sides of the roast and place it in the smoker.
- Smoke the roast for 2.5 hours, or until the internal temperature reaches 160°F. When the timer is almost up, quarter the onions, then place the roast in a metal baking pan and surround it with the onions and garlic. Place the rosemary and thyme on top and a stick of butter on top of that.
- Cover the roasting pan with foil, then place it back in the smoker and raise the temperature to 275°F. Cook for another 1.5 hours, or until the meat reaches 200°F.
- Remove the pan from the smoker and remove the foil, then let the meat rest for 20 minutes. Slice, serve, and enjoy!
Smoking Chuck Roast Tips
- A pellet smoker is a great choice for this recipe; try this Wood Pellet Grill and Smoker.
- Because smoke cannot penetrate the foil, you can save on pellets by transferring the meat to the oven after it's covered. Cook at 275°F for 1.5 hours as you would in the smoker.
- Any wood pellet will be perfect for this recipe, as the beef has a strong flavor. However, I always love the flavor of mesquite pellets.
- Make sure to rest the roast! The 20 minutes of rest time lets the meat re-absorb the juices in the pan and leads to a juicy and tender roast.
- After the meat has rested, the leftover juices in the pan are perfect for an easy gravy! Just add a little milk and flour and heat until thickened.
- Feel free to add other vegetables, but be sure to include onions and garlic! The flavor they add to the roast cannot be missed.
- Slicing this roast is perfect for serving it as the centerpiece, but you can also easily shred it with a fork, too! Check out my list of great ways to serve shredded smoked chuck roast below.
Smoked Beef Chuck Roast FAQs
Chuck roast is an excellent meat for smoking. As a cut of meat with lots of connective tissue, it takes a long time for the fats to render and for the meat to become tender, which is perfect for the low and slow-cook style of smokers.
Smoking chuck roast is the fastest of the smoked beef I've tried and takes only 4 hours in the smoker even with the low smoked chuck roast temp, perfect for starting in the afternoon and having ready for supper!
Chuck roast runs the risk of drying out when smoking if you cook it directly on the smoker grill. To avoid this, smoke the roast in a metal tray and add some butter to the top of the meat, and wrap it halfway through cooking.
A question I see a lot when it comes to smoking chuck roast is when to wrap smoked chuck roast. Chuck roast should be wrapped about halfway into the cooking time to ensure a nice crust while still keeping the meat juicy and moist.
How to Store and Reheat a Smoked Chuck Roast
Storing and reheating a beef chuck roast can help you enjoy leftovers while maintaining their flavor and texture. Here's a step-by-step guide on how to do it:
Storing Beef Chuck Roast:
- Allow it to cool: After cooking, allow the beef chuck roast to cool for about 30 minutes at room temperature. This helps retain juices and prevents moisture loss when storing.
- Slice or shred: You can choose to slice the roast into individual portions or shred it, depending on your preference and how you plan to use it later.
- Packaging: Wrap the roast tightly in plastic wrap or aluminum foil to prevent air from getting in and moisture from escaping. Alternatively, you can use an airtight container. Make sure the container or wrapping is food-safe and doesn't allow any odors to penetrate.
- Refrigeration: Place the wrapped or containerized roast in the refrigerator. It can be stored in the fridge for up to 3-4 days. For longer storage, consider freezing it (see below).
Freezing Beef Chuck Roast (for longer storage):
- Follow the same steps as above to cool, slice, or shred, and package the roast securely.
- Place the wrapped or containerized roast in the freezer.
- For best results, use a vacuum sealer to remove as much air as possible, which helps prevent freezer burn and preserves the quality of the roast.
- Label the package with the date to keep track of its freshness.
Frozen beef chuck roast can be stored for several months. However, for the best flavor and texture, try to use it within 2-3 months.
Reheating Beef Chuck Roast:
When it's time to reheat your beef chuck roast, you have a few options:
- Oven Method:
- Preheat your oven to around 325°F (163°C).
- Place the roast in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 20-30 minutes or until it reaches your desired temperature.
- Check the internal temperature with a meat thermometer to ensure it reaches at least 165°F (74°C) for food safety.
- Stovetop Method:
- Heat a skillet or pan over medium-low heat.
- Add a bit of cooking oil or broth to the pan.
- Place the slices or shredded beef in the pan and gently heat, stirring occasionally until heated through.
- Microwave Method:
- Place the beef chuck roast in a microwave-safe dish.
- Cover the dish with a microwave-safe lid or microwave-safe plastic wrap with a small vent.
- Heat in short 30-second intervals, checking and stirring between intervals until the desired temperature is reached.
Remember to always heat leftover beef chuck roast to an internal temperature of at least 165°F (74°C) for food safety. Reheating times may vary based on the size and thickness of the roast, so monitor it closely to avoid overcooking and drying it out. Enjoy your reheated beef chuck roast in sandwiches, tacos, or as a main dish with your favorite sides!
Smoked Chuck Roast vs Brisket
Learning the difference between chuck roast and brisket can make a big difference in the quality of your finished meal! You'll notice that most smoked chuck roast recipes take less cooking time than beef brisket.
This is because brisket is a tougher cut of meat, with thicker layers of fat. To cook brisket tender, it needs to be cooked low and slow for a longer time. However, the flavor is incredible, so if you have the time, it's worth trying too!
How to Serve Smoked Chuck Roast
- Smoked Pulled Chuck Roast: Chuck roast is a stringy meat, making it perfect for pulling! A pulled beef roast is delicious on sandwiches, flatbreads, you name it!
- Smoked Chuck Roast Chili: Shred the meat after it's cooked and mix it into my favorite beef chili instead of the ground beef for the best-smoked beef roast chili you'll ever have!
- Smoked Chuck Roast Tacos: Use up leftover smoked chuck roast by shredding the meat and using it for tacos!
Roast Beef Recipes
- Oven Chuck Roast
- Slow Cooker Chuck Roast
- Instant Pot Chuck Roast
- Eye Round Roast
- Air Fryer Chuck Roast
Smoked Recipes
- Smoked Brisket
- Smoked Turkey Recipe
- Smoked Chicken Thighs Recipe
- Smoked Tomahawk Steak
- Smoked Short Ribs
Smoked Chuck Roast
Equipment
Ingredients
- 6 lb. Chuck roast
- 2 large White onions
- 6 cloves Garlic
- 1 stick Butter
- 3 sprigs Rosemary
- 3 sprigs Thyme
- 2 Tablespoons Sea salt - coarse
- 2 Tablespoons Black pepper
Instructions
- Add pellets to the smoker, and preheat it to 250°F. Add salt and pepper to both sides of the roast and place it in the smoker.6 lb. Chuck roast,2 Tablespoons Sea salt,2 Tablespoons Black pepper
- Smoke the roast for 2.5 hours, or until the internal temperature reaches 160°F. When the timer is almost up, quarter the onions, then place the roast in a metal baking pan and surround it with the onions and garlic. Place the rosemary and thyme on top and a stick of butter on top of that.2 large White onions,6 cloves Garlic,1 stick Butter,3 sprigs Rosemary,3 sprigs Thyme
- Cover the roasting pan with foil, then place it back in the smoker and raise the temperature to 275°F. Cook for another 1.5 hours, or until the meat reaches 200°F.
- Remove the pan from the smoker and remove the foil, then let the meat rest for 20 minutes. Slice, serve, and enjoy!
Notes
- Because smoke cannot penetrate the foil, you can save on pellets by transferring the meat to the oven after it's covered. Cook at 275°F for 1.5 hours as you would in the smoker.
- Any wood pellet will be perfect for this recipe, as the beef has a strong flavor. However, I always love the flavor of mesquite pellets.
- Make sure to rest the roast! The 20 minutes of rest time lets the meat re-absorb the juices in the pan and leads to a juicy and tender roast.
- After the meat has rested, the leftover juices in the pan are perfect for an easy gravy! Just add a little milk and flour and heat until thickened.
- Feel free to add other vegetables, but be sure to include onions and garlic! The flavor they add to the roast cannot be missed.
- Slicing this roast is perfect for serving it as the centerpiece, but you can also easily shred it with a fork, too!
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