Smoking a Boneless Beef Chuck Roast

Published: Dec 19, 2021 Modified: May 18, 2022 by

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My tender Smoked Chuck Roast is as delicious as beef brisket and ready in half the time! With a cook time of just 4 hours and a handful of simple ingredients, this is a quick smoked beef roast that's full of flavor and so juicy. I'll show you how to smoke a chuck roast that's so delicious, you'll be anxious to make it again!

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• Best Smoked Beef Roast
• How to Smoke a Chuck Roast
• Traeger Smoked Brisket FAQs
• Recipe Tips for Smoking Chuck Roast Perfectly
• Chuck Roast Recipes
• Smoked Beef Recipes
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• 📋 Recipe

Best Smoked Beef Roast

If you know me, you know my family and I love chuck roast recipes. Chuck roast is an inexpensive cut of meat that's perfect for a weekend dinner or cooking for a holiday celebration. I've cooked chuck roast every way imaginable - from the Dutch Oven to the Instant Pot and Slow Cooker!

It's only natural I would give a smoked roast beef a try, and it did not disappoint. This is an incredibly flavorful smoked chuck roast recipe that's so easy to make using simple ingredients.

It's also the fastest smoked beef recipe I have ever made! You can have this easy smoked roast recipe on the table in under 5 hours, with enough delicious beef to feed a party of 8. It's amazing!

How to Smoke a Chuck Roast

1. Preheat your Traeger or any pellet smoker to 250°F. While it's preheating, be sure to pull your roast out of the fridge and let it warm up a bit. Salt and pepper both sides of the roast and place in the smoker.6 Pound Beef Chuck Roast, 2 Tablespoons Coarse Sea Salt, 2 Tablespoons Black Pepper
2. Smoke for 2.5 hours (or until internal temperature reaches 160°F). When the roast is almost finished with 2.5 hours, quarter your onions. Place the roast in a roasting pan and surround it with the quartered onions and garlic cloves. Then, place the rosemary and thyme springs on the top and set the stick of butter on top of the herbs.6 Cloves Garlic, 1 Stick of Butter, 3 Sprigs Rosemary, 3 Sprigs Thyme, 2 Large White Onions
3. Raise the temperature of your smoker to 275 degrees. Cover the roast pan with foil and smoke the roast for another 1.5 hours (or until the roast has reached around 200 degrees internal temperature).
4. Pull from the smoker and let it rest for 20 minutes, uncovered, before slicing and serving. Enjoy!

Traeger Smoked Brisket FAQs

How long does a beef chuck roast take to smoke?

Chuck roast takes 4 hours to smoke at a temperature of 250°F for 2.5 hours, and at 275°F for 1.5 hours.

Do I have to wrap a chuck roast when smoking?

You do not have to use paper wrap when smoking a roast. This smoked roast beef recipe is left unwrapped and uncovered for the first 2.5 hours; then it's moved to a roasting pan covered with foil for the remaining 1.5 hours.

Does beef chuck roast get more tender the longer it cooks?

Smoked roast beef gets more tender the longer it cooks. Well-marbled chuck roast becomes fall-apart tender after a low and slow cook time. 4 hours is a perfect cook time for tender smoked chuck roast beef.

What temperature do you smoke a pot roast?

Smoked pot roast needs to reach an internal temperature of 200°F. The best way to check the internal temperature of the chuck roast is to use a meat thermometer.

This recipe is keto friendly. Try more of our Best Keto Beef Recipes!

Recipe Tips for Smoking Chuck Roast Perfectly

• If you want to save your pellets, you can cook the roast for the second half in your oven at 275°F for the same amount of time.
• I used mesquite pellets for this, but you can use any pellets that you prefer.
• Allowing the roast to rest once it has finished fully cooking allows it to reabsorb some of the moisture that cooked out of it, resulting in a moister and more flavorful roast overall. Let that roast rest!
• You can use the juice to make gravy or au jus, if desired.
• You can add whatever vegetables you like when making this, but I do suggest leaving the onion and garlic along with those veggies. They add some amazing flavors to this recipe. Carrots, celery, or potatoes would be good additions.
• You can slice or shred this recipe, whichever you prefer.

Chuck Roast Recipes

• Beef Chuck Roast in Oven
• Pot Roast in Dutch Oven
• Mississippi Pot Roast (Slow Cooker)
• Slow Cooker Pot Roast
• How to Make Birria for amazing Birria Tacos

Smoked Beef Recipes

• Smoking a Prime Rib
• Smoked Burgers
• Smoked Tomahawk Steak
• Smoking Beef Brisket
• How to Smoke Beef Short Ribs

Try more of the best beef cuts according to your needs and budget by following my guide on the Best Cuts of Beef!

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📋 Recipe

Best Smoked Chuck Roast Recipe

My tender Smoked Chuck Roast is a quick smoked beef recipe that's full of flavor and so juicy. I'll show you how to smoke a chuck roast that's so delicious, you'll be anxious to make it again!

Prep Time 20 mins

Cook Time 4 hrs

Total Time 4 hrs 20 mins

Course: Main Course

Cuisine: American

Keyword: smoked chuck roast, smoked chuck roast beef, smoked roast, smoked roast beef

Servings: 6 to 8

Calories: 732 kcal

• Pellet smoker

• Meat thermometer (recommended)

• 6 Pound Beef Chuck Roast
• 2 Large White Onions
• 6 Cloves Garlic
• 1 Stick of Butter (½ cup)
• 3 Sprigs Rosemary
• 3 Sprigs Thyme
• 2 Tablespoons Coarse Sea Salt
• 2 Tablespoons Black Pepper

• Preheat your pellet smoker to 250°F. While it's preheating, be sure to pull your roast out of the fridge and let it warm up a bit. Salt and pepper both sides of the roast and place in the smoker.

  6 Pound Beef Chuck Roast, 2 Tablespoons Coarse Sea Salt, 2 Tablespoons Black Pepper

  

• Smoke for 2.5 hours (or until internal temperature reaches 160°F). When the roast is almost finished with 2.5 hours, quarter your onions. Place the roast in a roasting pan and surround it with the quartered onions and garlic cloves. Then, place the rosemary and thyme springs on the top and set the stick of butter on top of the herbs.

  6 Cloves Garlic, 1 Stick of Butter, 3 Sprigs Rosemary, 3 Sprigs Thyme, 2 Large White Onions

  

• Raise the temperature of your smoker to 275 degrees. Cover the roast pan with foil and smoke the roast for another 1.5 hours (or until the roast has reached around 200 degrees internal temperature).

  

• Pull from the smoker and let it rest for 20 minutes, uncovered, before slicing and serving. Enjoy!

  

• If you want to save your pellets, you can cook the roast for the second half in your oven at 275 degrees for the same amount of time.
• I used mesquite pellets for this, but you can use any pellets that you prefer.
• Allowing the roast to rest once it has finished fully cooking allows it to reabsorb some of the moisture that cooked out of it, resulting in a moister and more flavorful roast, overall.
• You can use the juice to make gravy, if desired.
• You can add whatever vegetables you like when making this, but I do suggest leaving the onion and garlic along with those veggies. They add some amazing flavors to this recipe. Carrots, celery, or potatoes might be good additions.
• You can slice or shred this recipe, whichever you prefer.

Calories: 732 kcal | Carbohydrates: 4 g | Protein: 66 g | Fat: 51 g | Saturated Fat: 24 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 23 g | Trans Fat: 3 g | Cholesterol: 265 mg | Sodium: 2122 mg | Potassium: 1205 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 425 IU | Vitamin C: 3 mg | Calcium: 81 mg | Iron: 7 mg

About Isabel Laessig

Isabel Laessig, better known as Family Foodie and the founder of the Sunday Supper Movement, is passionate about food and family! She is the author of the Boujee Steak Cookbook, and hosts Family Foodie Friday on WTSP's Great Day Tampa Bay along with other television appearances to spread her mission of bringing Sunday Supper back around the family table in every home.

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Source: https://bestbeefrecipes.com/smoked-chuck-roast/

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