Tender, juicy and a rich smoked flavor makes this smoked chuck roast a real treat! It is perfect for a crowd. Or, you can make it for just a few and enjoy the leftovers. So much easier to make than brisket and much less expensive.
Pulled smoked chuck roast is great for sandwiches, tacos, toppings for French fries, or a good old fashioned hot roast beef sandwich over mashed potatoes.
Why This Recipe Is a Hit
- Tender and juicy
- Delicious smoky flavor
- Easier and less expensive than other cuts of beef, such as brisket.
- Simple ingredients
- Many serving variations
- Great for leftovers
Tips for Foolproof Smoked Beef Roast
- Use a dual probe meat thermometer with a probe.
- Preheat the smoker.
- Rub the seasonings well into all crevices of the beef.
- Wrap the roast tightly with butcher twine.
- Spritz the smoking chuck roast with broth to prevent drying out.
- Seal the roast tightly in foil during the last half of smoking.
- Rest the smoked beef chuck roast to retain the juices.
More Delicious Beef Recipes
- Exceptional Picanha Steaks
- Irresistable Sirloin Tip Roast
- Spectacular Eye of Round Roast
- Amazing Herb Rubbed Top Round Roast
- Deliciously Lean and Tender Rump Roast
📋 Recipe Card
Smoked Chuck Roast
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon ground oregano
- 3 pounds boneless chuck roast
- 3 cups beef broth
- 1 large white onion
- Preheat the smoker to 225°F. Add 1 cup beef broth to a spritzer and set aside.
- In a small bowl, combine the salt, pepper and oregano. Using your hands, rub the seasoning mixture into the beef roast. Using kitchen twine, tie the beef roast around the circumference in 1-½ inch rows and crisscross the twine over the top and bottom.
- Place the chuck roast on the smoker and maintain a smoker temperature between 225°F and 275°F. Smoke, spritzing the roast every hour with the broth, about 3 hours or until the roast's internal temperature reaches between 150 and 160°F and a nice bark has formed.
- Meanwhile, slice the onion into medium-thick slices. Do not separate the rings. Arrange the onions in the bottom of a disposable aluminum roasting pan and pour the remaining broth into the pan.
- Add the roast to pan and seal tightly with a heavy duty sheet of aluminum foil. Insert an instant read thermometer into the roast through the foil. Continue smoking 5 hours or until the internal temperature of the beef is about 200°F and there is no resistance when a fork inserted into the roast is twisted.
- Vent open the foil covered pan and release the steam. Reseal the pan and let the roast stand 30 minutes to 1 hour.
- Place roast on a carving board and shred it using two forks or your hands. Discard any tough connective tissue. Slice only what you plan on serving.
- Pile shredded beef on top of buns and drizzle with a little juice. Serve with a bowl of au jus for dipping. Top with your choice of toppings.
- Barbecue sauce, horseradish cream sauce, au jus, raw or sautéed onions, pickles, pickled peppers, and coleslaw.
Storing and Reheating
- Leftover roast can be wrapped in foil and refrigerated for up to 1 week. Reheat the roast in the foil in a 275°F oven for about 1 hour or until heated through.