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Make a dinner to remember in only 4 steps with this juicy and delicious Smoked Chuck Roast Recipe! It’s the fastest smoked beef recipe and so easy, 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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Smoking 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 Chuck Roast Recipe 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.
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 with most smoked chuck roast recipes take less cook 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!
Best Chuck Roast Recipes
- Oven Chuck Roast
- Slow Cooker Chuck Roast
- Instant Pot Chuck Roast
- Mississippi Pot Roast
- Quesabirria Tacos
Smoked Recipes
- Smoked Prime Rib
- Smoked Turkey Recipe
- Smoked Chicken Thighs Recipe
- Smoked Spatchcock Turkey
- Smoked Pork Butt
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
📋 Recipe
Smoked Chuck Roast
Equipment
- Pellet smoker
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
See our Cooking Conversions Chart for help converting measurements!
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!
Let us know what you think or ask a question about the recipe!