Smoked Chuck Roast – turn classic pot roast into something that is tender, melt in your mouth, smoky and delicious! Way more affordable and easier to cook than brisket, but almost as tasty.
When I think of chuck roast I normally think of the classic Sunday dinner pot roast or making French Dip Sandwiches. But it is one of the best and easiest cuts of meat to smoke and turn into something really special. Not only is it easy to make, it is an affordable cut of meat to buy, so it is great to make for a crowd.
When you make smoked beef chuck roast it is very reminiscent of the flat part of a brisket. It is not quite as fatty as the point, but the texture and taste is very similar. Not only can brisket be very expensive, it takes a LOT of practice to master cooking. So a chuck roast is a much easier and affordable way to get that flavor!
What Is Chuck Roast
Chuck roast is often called pot roast. It is a large cut of meat near the shoulder area of the cow, above where the brisket is from. It is usually a well marbled cut of meat, but it has a lot of connective tissue that can make it a rather tough and dry if not cooked properly.
You really want to cook chuck roast low and slow, so you break down the fat and connective tissue and get a tender cut of meat. You will often see it used in crock pot recipes as well, because it cooks all day at a lower temperature.
Can You Smoke Chuck Roast
Absolutely! It is the perfect candidate for smoking. Anything that is tough and needs time to cook is great for the smoker, because you can cook at such a low temperature. Plus smoking imparts so much flavor, that it really makes chuck roast shine.
To make this as much like a brisket as possible, we season it what is called “Texas Style”. That means that you use equal parts kosher salt and coarse black pepper, and adding the little bit of garlic powder is optional. It is hit or miss if you see it in every Texas Style recipe, but it is common enough that it is accepted.
What You’ll Need
- Chuck Roast
- Kosher Salt
- Coarse Black pepper
- Garlic Powder
- Beef Broth
- Onion
It is great to buy chuck roast when it is on sale, because the rest of the ingredients you already have on hand. So you can make this at any time if you have roast in your freezer.
How To Smoke A Chuck Roast
- Season the chuck roast with kosher salt, coarse black pepper and garlic powder evenly on all sides.
- Place the roast directly on the grates of the smoker at 225º and cook for 3-4 hours, until it reaches an internal temperature of 160º F.
- Spritz the roast with beef broth every 1 hour during this time.
- Place a cut onion and 2 cups of beef broth into a disposable aluminum pan. Add the chuck roast and cover. Cook for an additional 3-4 hours until it reaches 205º F.
- Remove from smoker and let rest for 15 minutes before slicing to serve.
How Long To Smoke Chuck Roast
It takes 7-8 hours to smoke chuck roast at 225º F. You want the internal temperature to reach 205º F before removing and serving. The chuck roast starts smoking directly on the grates for a few hours, until it reaches 160º. At this point the meat reaches the “stall” and it is put in a pan with onions and beef broth and covered to finish cooking. This process keeps the meat moist so it doesn’t dry out as it finishes cooking.
When you are smoking meat you really need to go by temperature not time. If there is anything I have learned with smoking it is that every single cut of meat is different. One chuck roast is not the same as the next. So use your thermometer for the best experience.
I use the Thermapen Mk4 to check the temperature of the meat throughout the cooking process. It is the most accurate thermometer I have found and have been using it for years!
What To Serve With Chuck Roast
It is time to rethink chuck roast and make it all year round. It shouldn’t just be in the winter for Sunday dinner. Make it for your next weekend get together this summer, and trust me you will not be disappointed!
- Classic Potato Salad
- Slow Cooker Baked Beans
- Smoked Potatoes
- Instant Pot Corn On The Cob
- BLT Pasta Salad
More Delicious Recipes For Your Smoker
- Smoked Meatloaf
- Smoked Chicken Wings
- Smoked Queso
- Smoked Mac and Cheese
- Smoked Corn on the Cob
- Smoked Pork Butt
- Smoked Chicken Legs
Smoked Chuck Roast
Smoked Chuck Roast - turn classic pot roast into something that is tender, melt in your mouth, smoky and delicious! Way more affordable and easier to cook than brisket, but almost as tasty.
Ingredients
- 3 pound chuck roast
- 1 Tbsp kosher salt
- 1 Tbsp coarse black pepper
- 1 tsp garlic powder
- 3 cups beef broth, divided
- 1 large onion, sliced
Instructions
- Preheat smoker to 225º F.
- Season chuck roast evenly with salt, pepper and garlic powder.
- Place chuck roast on the smoker and cook for 3-4 hours, until an internal temperature of 160º F.
- Place 1 cup of beef broth in a spray bottle and spray roast every hour while it is cooking.
- Add sliced onions and 2 cups of beef broth into the bottom of a disposable aluminum pan. Once roast reaches 160º F add it to the pan and cover with foil.
- Continue to cook for 3-4 more hours until it reaches an internal temperature of 205º.
- Remove from the smoker and let rest for 15 minutes before serving.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 558Total Fat 35gSaturated Fat 15gTrans Fat 2gUnsaturated Fat 18gCholesterol 188mgSodium 1249mgCarbohydrates 3gFiber 1gSugar 1gProtein 58g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Tina
Thursday 26th of October 2023
Can it be moved to the oven while covered during the last phase? I don't see how leaving it on the smoker makes sense. Thanks!
Erin S
Thursday 26th of October 2023
There are plenty of reasons why it can make sense to leave it on the smoker. But if you want to, and it works with the rest of what you are making, yes you can. Set your oven to the same temperature as the smoker, and you can keep it cooking in there.
Brianne
Wednesday 20th of September 2023
When you go to step 2 and cover it, can this be transferred to the oven? Would the flavor be the same since it’s not getting the smoke under the foil anyway? New to smoking so thanks for any tips!
Erin S
Monday 25th of September 2023
Yes, you definitely could do that. You are correct about it not getting smoke flavor anymore, you just need the low and slow temp to keep getting the meat tender.
Mari
Wednesday 12th of July 2023
Hi Erin...I love your website and recipes! I made this Smoked Chuck Roast and it was "Delicious"! It did take 10 hours on my Traeger so I was disappointed in how long it took compared to a brisket, but will start at a higher temp next time. Next up is your Smoked Beef Short Ribs..;)
Erin S
Thursday 13th of July 2023
Mine take about 8, sometimes a little more depending on the size. But when I do a brisket it takes closer to 18 to get it really tender and delicious. So significantly faster for me.
KThh
Thursday 18th of May 2023
On the smoked chuck roast how to cook without a smoker?
Erin S
Thursday 18th of May 2023
You can try following the same instructions and temperatures, just in the oven. You will just get a different flavor because it won't get the smoke ring or smoke flavor. But you could still get a tender and delicious cut of beef that way
Sandra
Wednesday 28th of July 2021
Everyone at my house was impressed! This is amazing!