Perfectly Smoked Beef Chuck Roast - Real Simple Good
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Explore Recipes Home / Recipes / Courses / Entrées / Perfectly Smoked Beef Chuck Roast Dairy-Free Keto Paleo Whole30 Perfectly Smoked Beef Chuck Roast by Justin Winn 7 hours 10 minutes 8 4.27 from 71 ratings This recipe for smoked chuck roast is made in a Traeger grill, but any smoker works. How-to tips for a perfectly smoked roast included. Jump to Recipe posted on September 9, 2020 (last updated Jun 30, 2025) This post may contain affiliate links.
Why we are in love with smoked beef roast
- We use a beef chuck roast rather than brisket to save a few bucks.
- A dry rub spice blend and tasty mustard sauce are included.
- Serve it up with our savory and sweet roasted beets and carrots for a hearty meal!
this recipe So good! The whole family loved this. Thank you for the recipe!
Katie Read more reviews >>
My easy how-to for perfectly smoked beef roast
Here is how to make fall apart tender Traeger smoked chuck roast:
- Allow the roast to come to room temperature before putting it in the smoker.
- Smoke at 225° until the internal temperature reaches 140°-150° Fahrenheit (4-5 hours). Spritz the roast with apple juice or apple cider vinegar every hour.
- Pour broth in a pan and put the roast in. Cover with foil and return to the smoker. This is how I keep the meat juicy.
- Turn up the smoker to 250° – 300°. Continue to cook the roast until it reaches at least 205° or as high as 210° Fahrenheit. When testing, I’ve found this range to work well for easy pulling.
Related –> Want more? We’ve got tons of beef dinner recipes!
My best tips after making this recipe several times
- Keep your smoker as close to 225° F as you can for the first four hours or so to get that deep smoke ring and flavor.
- Warm beef broth before adding it to your pan to avoid a “stall”. This will keep the cooking going.
- Use an instant read meat thermometer to get the quickest, most accurate read on the temperature so you can pull it off at the time right time.
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our delicious grilling recipes to find some other favorites too!
4.27 from 71 ratings Get the Recipe: Slowly Smoked Beef Chuck Roast (225F)
Prep: 10 minutes Cook: 7 hours Resting Time: 30 minutes Total: 7 hours 10 minutes Servings: 8 This recipe for smoked chuck roast is made in a Traeger grill, but any smoker works. How-to tips for a perfectly smoked roast included. Print Recipe Pin Recipe Leave a ReviewIngredients
½1x2x3x- 4 lb beef chuck roast
- 1/2 cup apple cider vinegar
- 2 cups beef broth, (warmed)
For the rub:
- 1 tbsp sea salt
- 1 tbsp ground pepper
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp Italian seasoning
For the sauce:
- 1/2 cup yellow mustard
- 1/4 cup apple cider vinegar
- 2 tbsp coconut aminos
- 1 tbsp maple syrup, (omit for Whole30 + Keto)
- 1 tbsp ghee, (or coconut oil for dairy free)
- 1 tbsp tomato paste
Get Recipe Ingredients Equipment
- Smoker
- Grill
Instructions
- Prepare the rub by combining the rub ingredients in a small bowl or jar and mixing well.
- Place the chuck roast in a shallow pan or dish. Rub a liberal amount of the rub all over the roast. If you have the time, you can cover the roast at this point and refrigerate it for up to 24 hours. If you do refrigerate, be sure to allow the roast to sit out and come to room temperature before smoking (sit for an hour at least).
- Follow your smoker’s instructions to bring the temperature up to 225° Fahrenheit.
- Place the chuck roast in the smoker. Smoke until the internal temperature reaches 140°-150° Fahrenheit (4-5 hours). Spritz the roast with apple cider vinegar every hour.
- Once the roast has reached 140°-150° Fahrenheit, warm up the beef broth in a pan on the stove or the microwave. You want it hot so it doesn’t cool off the roast. Place the roast in a roasting pan and and pour in the beef broth around it. Cover the pan with aluminum foil or tent with parchment paper.
- Place the roast back in the smoker and you can turn the smoker heat up to 250 or even 300° F. Continuously monitor the temperature with a thermometer.
- If you want chopped beef with more texture, pull the roast off when it reaches 195°. For a 4 lb roast, this will take another 2 or so hours. However, if you want more of a pulled/shredded texture, leave the roast on until it reaches at least 205° or as high as 210° F. Cooking it to this higher temp will further break down the fat and collagen in the meat, making it “fork tender”.
- Remove the chuck roast from the smoker and let it rest for at least 20-30 minutes, tented with foil or parchment paper. (See recipe notes)
- While the roast is resting, prepare the sauce. Add all of the sauce ingredients to a small saucepan. Heat over low heat, stirring to mix, until the sauce is warmed through and all of the ingredients are mixed well. Serve warm or cold.
- Shred the roast with 2 forks or meat forks or simply chop it up. Serve topped with sauce and enjoy!
Last Step:
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Notes
- If your roast finishes before you are ready to eat, it can be kept warm for several hours. Simply wrap it with aluminum foil and then wrap it in a towel. Placing it in a cooler to keep it warm until you’re ready to eat it.
- Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include maple syrup for this recipe. See our full nutrition information disclosure here.
posted by Justin Winn on September 9, 2020 (last updated Jun 30, 2025)
10 comments Leave a comment »
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We are Justin & Erica Winn
As the couple behind Real Simple Good, we are expert home cooks with 10+ years of experience making homemade recipes taste delicious. With a focus on real food, we share simple recipes that actually taste good.
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Absolutely delicious!!
Made this to the recipe using our Traeger Grill. Cooked to 200 degress in an iron skillet and pulled off the smoker. Was kept warm on the stove for about an hour. Took a low end piece of meat we never ask for on a cut sheet from our butchered cow and came out spectacularly! Thanks for sharing this!
You’re very welcome! Thanks for coming back to leave a rating and review, we appreciate it 🙂
Love this recipe, mustard sauce is AMAZING!!
Happy to hear that Sarah! Thanks for coming back to to leave a rating and review, we appreciate it 🙂
Absolutely, your simple smoking method makes it easy for even a novice cook to produce perfectly smoked and flavorful beef chuck roast. At the same time, tasty mustard sauce increases its taste. Keep it on!!!
So good! The whole family loved this. Thank you for the recipe!
Love hearing that, Katie! Thanks for giving another one of our recipes a try! 🙂
This is a great recipe. I use the rub and the cook times but I don’t use the mustard sauce. Not much into mustard Or maple syrup.
Glad to hear you enjoy the rub and the recipe!