Charlies Chuck Roast | Smoked Beef Roast Recipe

Beef roasts are often overlooked when it comes to smoking. A roast is usually done in an oven, crock pot, or instant pot.

But I am here to change that. A smoked beef roast is a roast beef recipe that adds a tonne of flavor with minimal effort.

Smoking a beef roast uses a similar technique to your traditional oven style roast beef. But it’s cooked at a lower temperature for a longer time, on your smoker. Cooking low and slow allows the beef to breakdown and the juices to disperse throughout. While achieving a deep smoke flavor.

This smoked beef roast recipe uses several tricks to keep the meat tender. Injecting the meat with beef broth, cooking the beef in broth, and basting every hour.

My fool-proof roast recipe is so good you may resort to hiding the leftovers if you don’t go the next size up! In this recipe, I am using chuck roast. This is my favorite cut to use, but feel free to use your own.

Forget everything you remember about the traditional beef roast.

You are in for a real treat with this smoked chuck roast.

This smoked beef recipe takes upwards of 5 hours! It is a great recipe for a weekend or the holidays with the family

Slice Beef Roast
Juicy and tender smoked beef roast using chuck roast

Everything You Need to Know About Smoked Beef Roast

Before we get into the smoked beef roast recipe lets have a look at everything else you need to know. This includes what the best sides are and what to do with all those leftovers!

What is The Best Type of Beef Roast to Smoke?

First things first, what is the best type of beef to use? There are a lot of options when if comes to cuts of beef. Personally I like to use chuck roast.

Everyone has their own personal preference with beef. You can use beef shoulder, beef chuck roast, beef tenderloin, beef brisket.. the list goes on and on.

  • Chuck Roast: The chuck roast is a fantastic cut for smoking. Chuck roast is often known as chuck eye roast, chuck pot roast or chuck Roll roast. It is a cheaper cut that is typically cooked in liquid to keep it moist. I like using this cut for roasts because it is economical and takes a little bit of care. While smoking you do have to keep an eye that it does not dry out while cooking. 
  • Fillet: This is the classic cut for a Beef Wellington. It is another lean cut of beef. When roasting, smoking, or using for a Beef Wellington you should add in more fatty cut to ensure it is moist. This is typically done by wrapping barding fat around the outside while cooking.
  • Topside, Silverside and Top Rump: I group these cuts because they are equally as great for smoking and roasting. They are tender cuts that are typically cut into smaller lean slices. Usually, these cuts are sold in thin strips. For roasting or smoking, the thin strips are wrapped around the outside of the rolled muscle and shaped into a log. To keep everything in place the roll is tied up into a cylinder.
  • Sirloin: Also known as ‘Top Sirloin’ is a great roasting cut, however, it does have less fat than other cuts. This means you do need to bring your A game to smoke it. Naturally, it is a tender cut with minimal marbling which does make it a little more expensive.
  • Fore Ribs: The Fore Rib is the perfect cut for roasting or smoking because it has a beautiful marbling of fat. It also has a layer of fat on the outside which helps keep the roast moist and juicy. When I feel like getting a little fancier than chuck roast this is my go to.

How To Tell When Your Smoked Beef Roast Is Done?

So, what is the perfect temperature for smoked beef roast?

The perfect temperature does depend on your own personal preference. In saying that for most pit masters out there would call medium rare the perfect doneness.

For a medium rare beef roast you are looking for an internal temperature of 145°F.

Always keep in mind your meat will continue to cook once it has been taken off the heat source.

I always take mine off around 10°F below the final cooked temperature.

This allows the beef to continue to cook while it is resting without it overcooking. This ensures you don’t get a nasty well-done piece of meat when you were aiming for a medium rare.

The best way to keep an eye on your internal temperature is to use a digital meat thermometer. I find the Weber iGrill or iGrill 2 are the perfect thermometers for this job.

Smoked Beef Doneness Chart

Doneness LevelDesired Temperature (F)Take Out Of Smoker (F)
Rare140130 – 135
Medium Rare145135 – 140
Medium160150
Medium Well165155 – 160
Well Done170160 – 165

Cooking for someone who doesn’t like red meat? Why not try my smoked leg of lamb? it is super lean but still has they indulgent smoky flavour!

Side Dish Recipes For Smoked Roast Beef

Smoked Beef Roast Side Dishes

Deciding what to have with your smoked roast beef can make or break your meal.

As I see it you have X different side dish groups to pick from. Often having one dish from each group is a good choice.

Green vegetables for beef roast

  • Creamed spinach
  • Spicy grilled broccoli
  • Broccoli bake
  • Black pepper cheesy broccoli
  • Garlic broccoli
  • Brussels sprouts
  • Green beans
  • Grilled asparagus

Beans, grains and legumes

  • Roasted chickpeas
  • Bacon butter beans
  • Three bean salad
  • Mexican bean salad
  • Black bean salad with couscous

Potatoe sides for beef

  • Home made potato chips with bbq sauce
  • Mashed potatoes
  • Smoked potatoes
  • Jacket potatoes
  • Hassle-back potatoes
    Potato salad

Pasta recipes

  • Pasta salad
  • Macaroni cheese
  • Pesto pasta
  • Tortellini bake

Bread sides for smoked food

  • Home made bread rolls
  • Cornbread

Salads

  • Green garden salad
  • Caesar​​ salad
  • Watermelon, tomato and feta salad
  • Slaw
  • Grilled corn salad

Other vegetables to have as a side for smoked beef

Beef Roast Side Dishes

How To Use Smoked Beef Roast Left Overs

In the unlikely event that you have left overs here are a couple of my favorite ways to use them!

How To Cook Smoked Beef Roast

How Long Does it Take to Smoke a Chuck Beef Roast?

Smoking beef roasts is a low and slow process, it can take anywhere from 8 – 24 hours. Typically, the lower temperature and longer you smoke your beef roast for the more tender and juicy your roast will be.

Cooking times will differ slightly depending on what cut of beef, size, thickness and your specific smoker. In saying that you can use the below table as a general guide for smoking different types of beef.

What temperature do you smoke a beef roast at?

Cut Time (hours)Smoker TemperatureFinished Internal Meat Temperature
Ribs3 – 4 225 – 250°F190 – 205 °F
Beef brisket12 – 20225 – 250°F190 – 205 °F
Short Ribs6 – 8225 – 250°F190 – 200 °F
Prime Rib1225 – 250°F140 – 145 °F
Tenderloin2.5 – 3 225 – 250°F190 – 200 °F

Is beef chuck roast the same as brisket?

Beef chuck and brisket are not the same. The brisket comes from the lower chest or the breast of the cow. The chuck comes from the front portion of the cow, however, not specifically the breast or chest.

What temperature should a Smoked Roast be?

A beef chuck roast is cooked at 145°F. At this point you will have a rare beef chuck roast. To me this is what a chuck should be. Always use digital thermometers to check the temperature of your meat.

Can you smoke a roast like a brisket?

You can smoke roasts, cheese, veggies, and almost anything else. Smoking is a great way to add a lot of delicious flavor to your food.

Does Chuck Roast get more tender the longer it cooks?

The longer you cook chuck roast the more tender it will become. However, you do have to ensure that it doesn’t dry out. If you are smoking your chuck make sure you have enough moisture inside of your charcoal grill or smoker.

Smoked Beef Roast Recipe
Print Recipe
5 from 3 votes

How do you smoke a beef roast in a smoker

Beef roast is a family classic. Using your smoker is a great way to add flavour without adding anymore ingredients to overpower the true star of the show, the beef. 
Prep Time5 mins
Cook Time5 hrs
Rest Time20 mins
Total Time5 hrs 25 mins
Course: Main Course
Cuisine: Barbecue
Servings: 6 People
Calories: 220kcal
Author: Charlie
Cost: 50

Ingredients

  • Large foil pan
  • Meat injector
  • Salt & black pepper to taste
  • olive oil
  • 1 beef roast 6 pounds is ideal
  • 1 can of your favorite beer and one for drinking
  • 1 litre beef broth
  • 2 tablespoons garlic roughly chopped (or garlic powder)
  • 2 tablespoons onion powder
  • 2 tablespoons cayenne pepper optional, less if you don’t like spice

Instructions

  • Preheat your smoker to 235°F following your smokers manufacturers instructions, using your favorite wood chips or pellets.
  • Fill your meat injector with the beef broth. You want to thoroughly jab the roast to get as much broth inside as possible. This will add salt and liquid to the roast and help lock in as much moisture as possible while inside the smoker. 
  • Lightly coat the chuck roast with olive oil. In a bowl mix together the beef rub – onion powder, cayenne pepper, garlic, and salt & pepper to taste and coat the roast.
  • Place your roast in the foil pan fat side up. This will help keep your roast moist, tender, and flavorsome. This is done by the fat melting down through the meat throughout the cook.
  • Fill your foil pan with 1 can of your favorite beer (cider or juice) and the remaining beef broth. Again this will help your roast stay moist, tender, and flavorsome. The leftovers also make a fantastic gravy.
  • Place in your smoker uncovered once your smoker has preheated to 235°F and is burning a clean smoke. 
  • Throughout the cook, you want to check your roast at least once every hour, making sure to baste with the liquid inside the foil. 
  • At the three hour mark, you want to check the internal temperature of the roast and again every hour after thereafter. Check below for your desired cooking temperature. Always remember to get your meat out 5 – 10 degrees under temperature as your smoked chuck roast will keep cooking while resting. 
  • Once at your desired temperature remove the chuck roast from the smoker and wrap in foil. Let rest for 20 minutes. You never want to cut into a piece of meat fresh off the grill. You need to give the meat at least 15 minutes to relax after you remove the roast from the smoker and let the juices rest. This will make the meat far easier to cut, more tender, and well worth the wait. 
  • Once rested slice against the grain and serve! 

Charlies Thoughts About the Smoked Chuck Roast Recipe

This simple recipe allows for the flavour of the meat really stand out. It is juicy, tender full of smoke flavor and truly melts in your mouth. This recipe uses a very basic spice rub, feel free to put your own personal touches on it.

What is your favorite smoked pot roast recipe? I would love to hear in the comments below! 

Happy Smoking everyone,

Charlie

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32 thoughts on “Charlies Chuck Roast | Smoked Beef Roast Recipe”

    1. dale donald jordan

      i just smoked my first roast i put on garlic salt tyme rosmmary and sage smoked with pcan chips turnd out great

  1. It’s really a great and helpful piece of information. I am glad that you simply shared this useful information with us. Please stay us informed like this. Thank you for sharing.

  2. It’s actually a nice and helpful piece of information. I am glad that you just shared this helpful info with us. Please keep us informed like this.

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    1. Linda Chandler

      You say to baste roast several times during cooking. Doesn’t this let all of the heat ourt of the smoker and make it more difficult to maintain the proper temp. For smoking? As you can tell from my question I am new to this type of cooking. Any advice would be appreciated .

      1. Hi Linda!

        Hope you had a lovely weekend!! I would recommend basting beef roast and risk the drops in temp as this cut is prone to drying out. When you’re cooking a brisket you are looking for that crust so basting isn’t as necessary. Let me know if you have any more questions!!

  3. Almost anything smoked tastes great, I season before and after. I noticed seasoning it after taste better. I used Mr Binghams seasoning and get first place!

    1. You know what im going to have to agree with you there Dillon, Almost anything smoked DOES taste great! Im interested in this seasoning afterwards method, im going to have to give that a try. Do you season at all first?

  4. I injected mine with Lowreys signature steakhouse marinade. You hsve to strain it because the spices will clog your needle. I rub the strained spices on the outside and use apple wood in my smoker. Turned out better than my deep fried roast which are awsome too.

    1. Happy Saturday Branch! Thanks for the heads up, any pics of the roast?? I love checking out food pics (hehehe, guilty pleasure of mine!) ! I have a bottle of the Herb & Garlic that I was thinking of using for some chicken thighs.

  5. Hello
    What cut of beef did you use in the picture and what cut of beef do you recommend to get the most tender.

    Thank you
    Bob Beier

    1. Hiya Bob,
      Happy Friday!! I used a rump roast, some people will also recommend using chuck as well. Both of the cuts are from really highly exercised parts of the cow so you will find that both have loooots of connective tissue and collagen which can make them tough if you don’t cook loooow and sloow but its so worth it for the flavour. I find that rump does come out a little more tender in a shorter amount of time and does taste a better, so that is my preference. I recommend trying both and seeing what you think. Let me know how you go!!

      I hope your grilling this weekend!!

      Charlie

  6. Hi,
    I ended up using this smoked rump roast recipe and it was turned out soooo good!! Everyone at my 4th of July BBQ was raving about it, thanks so much I will definitely have to do it again next year

    Bobby

    1. Heya Bobby!

      Yeesss the rump works perfectly with this recipe! Did you slow cook it first?? I bet you will have people lining up for invites to next years party!!

  7. 5 stars
    Charlie using a beef roast my wife brought home and I have a really old smoker only gauge on it says cool and idea then hot lol. But my question is if I inject a lot can I get by with out opening the smoker a whole lot?
    I understand the moistness is necessary to keep it from drying out. Any other suggestions other than basting the meat. Could I cover it completely with aluminum foil that way? Starting my injecting now going to put it on in an hour and cook it all day. Let me know if you have any other advise on keep it moist.
    Love the page and will be back for more.

    1. Thnaks Brian!! Ohh that a tough one, its hard doing that first cook with an unknown smoker, I would try covering it for the first half as well as adding maybe 1-2 more cans of beer. This bad girl sounds like shes gunna take some trial and error, lucky we all have the time at the mo!! Let me know how you go (even some pics would be awesome) I love testing out new ways to cook!

      Cheers,

      Charlie

  8. 5 stars
    Hey Charlie!! The bacon butter beans were ABSOLUTELY delicious with your smoked beef roast, we are going to cook it again this weekend (already firing up my smoker!!)

    1. Hey Arch!! Thanks mate I know that bacon butter are increbile, even my kids make them now!! I will be firing up my smoker this weekend as well, with this awesome weather its looks like everyone will be getting out of there caves!!

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