Go Back
+ servings
smoked chuck roast pulled and served on a bun. sandwich is drizzle with horseradish cream sauce.

Smoked Chuck Roast

Course: Main
Cuisine: American
Keyword: Grilling, Smoking
Prep Time: 5 minutes
Cook Time: 8 hours
Resting Time: 30 minutes
Total Time: 8 hours 35 minutes
Servings: 6
Calories: 427kcal
Author: Marilyn
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. Smoked chuck is great for sandwiches, tacos, toppings for French fries, or a good old fashioned hot roast beef sandwich over mashed potatoes.
Print Recipe


  • 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.

Suggested 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.


A 3 pound boneless beef chuck roast will yield about 2 to 2-½ pounds of smoked chuck roast.


Calories: 427kcal | Carbohydrates: 3g | Protein: 45g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1794mg | Potassium: 862mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 5mg