Description
This smoked chuck roast delivers cozy pot roast comfort with deep smoky flavor and fall apart tenderness. Cooked low and slow, the marbled beef breaks down into juicy pull apart strands that melt under your fork. With simple ingredients and easy steps, this recipe creates hearty shredded beef perfect for sandwiches, tacos, or classic family dinners.
Ingredients
Scale
- 1 chuck roast, 3 to 4 pounds
- 1 yellow or white onion, sliced
- 3 cups beef stock, divided
- 3 tablespoons beef seasoning or equal parts salt, pepper, and garlic powder
Instructions
- Preheat smoker to 225 degrees with the lid closed.
- Season the chuck roast generously with beef seasoning, pressing it into all sides.
- Place roast directly on smoker grates fat side up and smoke for 3 hours, spritzing with 1 cup of beef stock each hour.
- Add sliced onions to a pan and pour in the remaining 2 cups beef stock. Transfer the roast to the pan.
- Increase smoker temperature to 250 degrees and cook until internal temperature reaches 165 degrees.
- Cover the pan tightly with foil and continue cooking until the roast reaches at least 200 degrees and is tender enough to shred easily.
- Remove from smoker and rest 15 minutes. Shred and moisten with cooking liquid before serving.
Notes
Look for a well marbled roast for the juiciest results. For smaller 3 pound roasts, reduce broth and onions by half and expect slightly shorter cooking time. If the roast is not shredding easily, continue cooking until probe tender.
- Prep Time: 10 minutes
- Cook Time: 9 hours
- Category: Dinner
- Method: Smoked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 155mg