Smoked Chuck Roast Recipe

Smoked chuck roast packs an amazing flavor! The meat is smoky and savory and fork-tender, prepared with a delicious dry rub made with simple ingredients. It's versatile, great for meal prep and is sure to become a new favorite way to enjoy meaty chuck roast.

This tasty cut of beef is smoked for a few hours, then braised in a beef broth during the second half of the cooking time. I use a Traeger pellet smoker but this recipe is good for any similar smoker that uses indirect heat.

The combination of smoking and braising transforms chuck roast into a tender, melt-in-your-mouth smoked pot roast of sorts. And who doesn't love pot roast?!

I've long been a chuck roast fan (a couple of my favorite recipes are this low-carb pot roast with gravy and my healthier Mississippi pot roast) and as I create more Traeger recipes, smoked chuck roast was an obvious choice.

It offers everything delicious about my favorite beef roast, but with a rich and smoky flavor infused into the meat.

why this recipe works

Chuck roast is known to a tougher cut of meat, but it's a great option for braising in a Dutch oven or slow cooker. The low temperature transforms the meat into super flavorful beef that is fork-tender.

This recipe combines a similar method - cooked slow over low heat - by smoking the meat first, then braising it.

The great thing about this smoked chuck roast recipe is that you can pull it from the grill a bit early to get a sliceable smoked beef chuck roast, or continue cooking until the internal temperature is a bit higher if you prefer smoked chuck that's tender enough to shred.

Either way, the results are delicious! Smoked chuck roast gives real beef brisket vibes at a much more affordable cost (and less stress!). Even better, compared to a 15 to 16-hour process for my smoked brisket recipe, chuck roast on a pellet grill takes much less time to smoke, about six hours total.

Here's why you'll love it:

• the meat is bold, smoky and pull-apart tender
• it's a great alternative to beef brisket that's time and budget-friendly
• this recipe is low carb, keto-friendly and gluten free

Smoked beef chuck roast is also great for meal prep! Smoke it on a Sunday and enjoy quick and easy shredded chuck for a few days. Pile it on top of salads of make tacos or omelettes or douse it in your favorite BBQ sauce for delicious wraps and sliders.

It's quite good on its own, too, served with cauliflower rice or mash and extra pan juices spooned on top.

the ingredients

Here's what I use for this smoked chuck roast recipe:

• Chuck roast- It should be a large cut of meat, about 3-4 pounds with good fat marbling throughout the meat. The fat, meat and connective tissue all break down during the smoke time and braising time, creating amazing flavor!

• Seasonings for the dry rub- I use a combination of smoked paprika, chili powder (or chipotle powder for a spicier kick), garlic powder, kosher salt and ground black pepper. Feel free to use your own favorite beef seasoning blend. Note: kosher salt has much larger granules than regular table salt or fine sea salt. If you don't have kosher salt, use about 2 teaspoons fine salt (not 1-½ tablespoons).

• Avocado oil or olive oil - This is an optional binder and it will helps the dry rub stick to the meat. You can also use a bit of mustard.

• Braising liquid- Chuck roast is best when braised, and this happens after the smoke time. Cooked low and slow in a braising liquid, the chuck breaks down and becomes incredibly tender. I use a mixture of beef broth (or stock), balsamic vinegar, mustard and minced garlic.

• Onion- Any variety will do! This adds flavor to the meat and braising liquid.

the recipe

The cooking process is so simple! Here's a look at the steps but don't forget to check out the printable recipe card at the bottom of the page for all of the details.

The first step is to bring the meat to room temperature for 30 minutes to 1 hour to get the chill off the meat. Rinse and pat dry with paper towels.

Place it on a cutting board or baking sheet. Preheat your pellet grill to 200°F (if you have a Traeger with a "Super Smoke" feature, you can turn that on).

tips for the best smoked chuck roast

• Cook to temperature, not time. For a sliceable chuck roast, shoot for around 190-195 degrees F. For fork-tender, shredded chuck, cook it until the internal temperature reaches a range between 205 to 210°F. You can use the temperature probe of your pellet grill but I also recommend checking it with a meat thermometer. The internal temperature of the meat may rise a few degrees during the rest time so it's best to pull the meat from the smoker when it's nearly to the desired temp.

• The binder is optional but it helps the seasonings stick to the meat better.

• This recipe is easy to adapt! Use balsamic vinegar, apple cider vinegar or red wine vinegar in the broth mixture. Red wine or Worcestershire sauce will give you great results, too.

• I prefer using an aluminum baking pan because the smoker can leave marks on nice pans and baking dishes. Your aluminum pan should be deep enough to hold the chuck roast and nearly 2 cups liquid. Cover the pan tightly with two layers of foil and crimp the edges down and around the aluminum pan to make sure of a good seal.

• If you're following this recipe to make a smoked pot roast, you can also add in small pieces of chopped celery and carrots to the pan.

• Store leftover smoked chuck roast in the refrigerator in an airtight container for up to one week. It also keeps well in the freezer in a freezer-safe container/bag for up to two months.

frequently asked questions

how to use smoked chuck roast

This smoked chuck roast recipe is a good one for meal prepping! You'll end up with delicious, shredded smoked chuck beef on hand to use for the week.

Here are a few ideas for how you can enjoy it:

• beef tacos or fajitas
• as a ground beef substitute in my Tuscan soup
• piled onto low-carb biscuits and topped with coleslaw and barbecue sauce for yummy, beefy sliders
• mixed into spaghetti sauce for a deliciously smoky spin
• as the base for this low-carb Shepherd's pie
• in this hearty Brussels sprouts hash

Whether you're new to using a pellet smoker or you're a longtime pro, this smoked chuck roast recipe is a great way to prep chuck beef!

The process is simple, easy, and the results have so much flavor. And here's a tip: smoked meat tastes even better the next day so make sure to set aside some tender meat for leftovers. 😉

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