The Easiest Smoked Chuck Roast Recipe (2024)

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!

You Will Love This

• It's slow-cooked to perfection! The wonderful thing about the smoker is that you can take an inexpensive cut of meat like a chuck roast, smother it in Dijon and a simple dry rub, and cook it low and slow to lock in all the juices and smokey flavor making it fall apart tender and delicious. This dish also requires very little prep time which makes it an easy weeknight favorite! Toss it in the smoker in the morning and you've got a tasty roast ready just in time for dinner!
• If you loved this easy smoker recipe, be sure to check out mysmoked baby back ribs, juicy smoked salmon, and smoked meatloaf recipe.

Ingredients and Substitutions

• Boneless Beef Chuck Roast -While this specific recipe is for chuck roast, you can adapt it for almost any cut of beef that is well marbled throughout (so there's plenty of fat to keep it nice and juicy). A rump roast would also work well.
• Dijon Mustard - You can substitute with regular yellow mustard, whole grain, or spicy brown mustard but Dijon is my favorite.
• Easy Dry Rub-My easy dry rub recipe is my favorite for literally all my smoker recipes. It's got all the usual suspects - brown sugar (don't worry, I promise the rub doesn't taste sweet!), chili powder, cumin, garlic powder, onion powder, paprika, and mustard powder along with plenty of Kosher salt and fresh cracked black pepper. It takes just minutes to throw together and adds SO much flavor to this roast. You can also use a store-bought dry rub if you prefer.

Instructions

Let the roast sit out on the counter for an hour to come to room temp. Heat the pellet smoker to 225 degrees. Slather roast in Dijon mustard.

Season with my dry rub, gently pressing the rub into the meat.

Smoke for 3-4 hours or until the internal temperature reaches 160 degrees.

Remove from the smoker and wrap in two layers of aluminum foil.

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. Transfer to a cooler to rest for 1 hour. Thinly slice against the grain and serve!

Tips

• 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.

Are you new to smoking?

Looking for an affordable smoker?
Not sure which wood pellet grill is best for your needs?

Click here to check out my full review of my favorite Z Grill wood pellet smoker! I'll share with you everything I love about this grill and why you'll want to add it to your backyard space right now!

What Kind of Wood Chips to Use

• I love to use a mix of hickory and apple for this smoked chuck roast recipe.
• I suggest using a wood with a bold flavor, like hickory or mesquite, and then combining it with something a bit milder like maple, alder, oak, pecan, apple, or cherry to add a bit more depth to the flavor.
• This articletalks a lot more in-depth about what types of wood to use and why. Feel free to take a look if you're undecided on which wood pellets to use.

FAQ

Serve With Side Dishes

This smoked chuck roast will taste delicious with any of your favorite side dishes. Our family's favorites include:

• roasted herby potatoes
• creamy curried carrot soup
• air fryer green beans
• air fryer zucchini
• air fryer asparagus
• creamy green bean casserole
• cheesy baked corn casserole

Make-Ahead, Storage, and Reheating

• Make-Ahead:This chuck roast can be made ahead of time and kept on hand for a quick meal like sliced beef sandwiches.
• Storage:Store leftovers in an airtight container in the refrigerator for up to a week.
• Reheating:Reheat the chuck roast in a 325-degree oven until warm, or heat it up in a pan on the stovetop. Plan to add a splash of the cooking liquid or beef broth to prevent the roast from drying out.

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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!

• Author: Kylie
• Prep Time: 5 minutes
• Cook Time: 4-6 hours
• Total Time: 0 hours
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Pellet Grill
• Cuisine: American

Ingredients

UnitsScale

• 2-3 lb. boneless chuck roast
• 2 tablespoons Dijon mustard
• 2 tablespoons easy dry rub

Cook ModePrevent your screen from going dark

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

Z Grill

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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

• Serving Size:
• Calories: 154
• Sugar: 0 g
• Sodium: 170.5 mg
• Fat: 5.8 g
• Saturated Fat: 1.6 g
• Carbohydrates: 0.7 g
• Fiber: 0.1 g
• Protein: 22.4 g
• Cholesterol: 67 mg