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sliced smoked chuck roast
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Smoked Chuck Roast

The juiciest, most flavorful smoked chuck roast recipe you'll ever try, and the easiest to boot! Done in under 5 hours!
Course Main Course
Cuisine American
Keyword How to Smoke a Chuck Roast, smoked beef chuck roast, Smoked Chuck Roast, smoking chuck roast
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 to 8 people
Calories 982kcal

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

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
    raw seasoned chuck roast on a 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.
    2 large White onions, 6 cloves Garlic, 1 stick Butter, 3 sprigs Rosemary, 3 sprigs Thyme
    a partially smoked chuck roast in a baking tin with butter, herbs, garlic, and onions
  • 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.
    a smoked chuck roast with cooked onions and fresh rosemary
  • Remove the pan from the smoker and remove the foil, then let the meat rest for 20 minutes. Slice, serve, and enjoy!
    a knife cutting into smoked chuck roats with tongs grabbing a piece

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!

Nutrition

Serving: 1serving | Calories: 982kcal | Carbohydrates: 7g | Protein: 88g | Fat: 67g | Saturated Fat: 33g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 4g | Cholesterol: 353mg | Sodium: 2817mg | Potassium: 1626mg | Fiber: 2g | Sugar: 2g | Vitamin A: 567IU | Vitamin C: 5mg | Calcium: 112mg | Iron: 10mg