Smoked Chuck Roast
A tender, deeply smoky chuck roast finished in the oven with minimal seasoning to let the smoke flavor shine. Perfect for a weekend dinner that feeds a crowd.
- Total time
- 240 min
- Servings
- 6
- Calories
- 485
- Protein
- 52g
Ingredients
- 4 pounds chuck roast, boneless
- 3 tablespoons kosher salt
- 1.5 tablespoons black pepper
- 1 tablespoon garlic powder
- 3 cups wood chips (oak or hickory), soaked in water for 30 minutes
- 1 cup beef broth
Instructions
- 1
Remove the chuck roast from the refrigerator and let it sit on the counter for 30 minutes so it reaches room temperature throughout, which helps it cook evenly.
- 2
Pat the surface of the roast completely dry using paper towels, wiping in all directions until no moisture remains on top or sides.
- 3
Mix 3 tablespoons kosher salt, 1.5 tablespoons black pepper, and 1 tablespoon garlic powder in a small bowl until evenly combined.
- 4
Rub the salt-pepper-garlic mixture all over the roast, pressing it gently into the surface so it adheres and coats every side evenly.
- 5
Preheat your smoker to 250°F, following your smoker's instructions, and verify the temperature with a thermometer placed on the grate where the roast will sit.
- 6
Add 3 cups soaked wood chips (oak or hickory) to the smoker's firebox or smoke generator, distributing them so smoke is visible after 2–3 minutes.
- 7
Place the roast on the smoking grate, fat-side up, positioned away from the direct heat source. Close the smoker door or lid.
- 8
Smoke the roast for 3 to 3.5 hours without opening the door, until an instant-read meat thermometer inserted into the thickest part reads 190°F.
- 9
Transfer the roast to a large baking dish or roasting pan and pour 1 cup beef broth around (not over) the roast to keep it moist during finishing.
- 10
Cover the baking dish tightly with aluminum foil and place it in a 275°F oven for 45 minutes, so the roast becomes very tender and the broth reduces slightly.
- 11
Remove the roast from the oven and let it rest in the pan for 15 minutes without uncovering, so the juices redistribute throughout the meat.
- 12
Uncover the roast, slice it against the grain (perpendicular to the muscle fibers) into 0.5-inch-thick slices, and pour any pan juices over the top for serving.
Tools you’ll need
- smoker (charcoal, gas, or pellet)
- instant-read meat thermometer
- paper towels
- small mixing bowl
- large roasting pan or baking dish
- aluminum foil
- oven
- sharp carving knife
- cutting board
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