Description
Smoky, tender, and juicy—this Smoked Beef Chuck Roast is a low-and-slow BBQ dream come true. Perfect for slicing, shredding, and impressing any crowd without the brisket price tag.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 1½ tbsp kosher salt (or 2 tsp fine salt)
- 1½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp chili powder (or chipotle powder)
- 1½ tsp garlic granules
- 1 tbsp oil or mustard (optional, for binding)
- 1½ cups beef broth
- ¼ cup balsamic vinegar
- 2 tbsp Dijon or stone-ground mustard
- 1 tbsp minced garlic
- 1 large onion, chopped
Instructions
- Let beef come to room temp 30–60 min. Pat dry. Rub with oil or mustard if using.
- Combine salt, pepper, smoked paprika, chili powder, garlic granules. Coat roast on all sides.
- Preheat smoker to 200°F. Smoke roast directly on grates for 3 hours.
- Mix broth, vinegar, mustard, and garlic. Add onions to a deep aluminum pan.
- Move roast to the pan, pour broth mixture around it, cover tightly with foil.
- Return to smoker at 275°F for 3–4 hours, until 195°F (for slicing) or 205–210°F (for shredding).
- Rest 15–20 minutes, then slice or shred and serve with juices.
Notes
Use apple cider or red wine vinegar as a substitute for balsamic. Add carrots or celery to the braise for extra flavor. Keeps in fridge up to 1 week or freezer 2 months. Reheat with a splash of broth.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 125mg