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Smoked Chuck Roast

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It takes just 3 ingredients and a few hours on the smoker to transform an inexpensive cut of beef into a tender, juicy, smoked chuck roast. This is the easiest recipe ever for a delicious main dish your family will love!

Ingredients

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Instructions

  1. Let the roast sit out on the counter for an hour to come to room temp.
  2. Heat smoker to 225 degrees.
  3. Slather roast in Dijon mustard.
  4. Season with dry rub, gently pressing the rub into the meat.
  5. Smoke for 3-4 hours or until the internal temperature reaches 160 degrees.
  6. Remove from the smoker and wrap in two layers of foil.
  7. Place back on the smoker and cook for another hour or until the internal temperature reaches 200-205 degrees. This will take another 1-2 hours.
  8. Transfer to a cooler to rest for 1 hour.
  9. Thinly slice against the grain and serve!

Equipment

Notes

  • Don’t skip the mustard or the dry rub! Adding the Dijon and dry rub is your chance to really season the roast and hold in all the juices. Don’t skip this step and don’t skimp on the dry rub!
  • Let the meat rest! I know it’s tempting to dig right in, but let it rest for the best flavor and texture. This will allow the meat to reabsorb the juices for a moist, tender roast.
  • Feel free to brush on your family’s favorite BBQ sauce if you want to add even more delicious barbecue flavor. I’d recommend waiting to add the BBQ sauce until just before serving.
  • Some smoked chuck roast recipes recommend adding beef broth or some type of braising liquid, but I find that the dry rub does a great job of creating a delicious bark and holding the juices in so it doesn’t seem necessary in this case.

Nutrition

Find it online: https://midwestfoodieblog.com/smoked-chuck-roast/