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Slices of smoked chuck roast surrounded by onions and herbs
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4.93 from 13 votes

Smoked Beef Roast

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 Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: smoked beef roast, smoked roast beef, smoking a beef roast, smoking beef roast
Servings: 6 to 8
Calories: 732kcal


  • 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

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!


  • 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
    Smoked chuck roast in the smoker
  • 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
    Chuck roast in a roasting pan with butter, onions and herbs
  • 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).
    Whole smoked chuck roast on a tray
  • Pull from the smoker and let it rest for 20 minutes, uncovered, before slicing and serving. Enjoy!
    Slices of smoked chuck roast surrounded by onions and herbs


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