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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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Smoked Roast Beef
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 in every way imaginable - from the Dutch Oven to the Instant Pot and Slow Cooker!
It's only natural I would give 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. When I don't have time to make a smoked brisket, this is definitely my go-to!
Smoking a Beef Roast Ingredients
- Beef Chuck Roast
- White Onions
- Garlic
- Butter
- Sprigs Rosemary
- Sprigs Thyme
- Coarse Sea Salt
- Black Pepper
You can also try using my roast beef seasoning!
How to Smoke a Beef Roast
- 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
- Smoke for 2.5 hours (or until internal temperature reaches 160°F). When the roast is almost finished within 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 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!
Smoking a Roast Tips
- Pellet smokers like this Wood Pellet Grill and Smoker are perfect for smoked beef recipes.
- 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.
Smoking Beef Roast Internal Temperature
The smoked beef 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.
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.
Beef Roast on Smoker FAQs
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.
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.
Chuck Roast Recipes
Smoked Beef Recipes
- Smoked Prime Rib
- Smoked Burgers
- Smoked Tomahawk Steak
- Brisket Recipe
- See all of our Best Smoked Beef Recipes!
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
Smoked Beef Roast
Equipment
- Pellet smoker
- Meat thermometer (recommended)
Ingredients
- 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
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- 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!
Notes
- 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.
Franco Moiso says
This looks delicious. Do you think the recipe could be adapted to use the cuck roast as a Texas-style brisket?
Em Beitel says
Hi Franco! I wouldn't adapt this recipe, but we do have a smoked brisket recipe you can find here: https://bestbeefrecipes.com/smoked-beef-brisket/
Thank you for your question!