With Smoked Chuck Roast—it’s all about that beautiful, delicious, rich, savory, cooked skin that forms on that meat called the ‘bark’.
If you’ve never had a smoked chuck roast, boy, you’re in for a real treat. Chuck roast (also known as chuck pot roast) is called a poor man’s brisket for a reason. Like brisket, chuck roast is full of fat and marbling that just melts in that smoker and creates the most amazing bark—and people who practice the art of smoking meats are all about the bark.
In fact, all you single ladies out there…. If you sometimes find yourself wanting for conversation topics with guys, study up on smoking meats. That will give you hours of conversation. All you have to do is very casually mention that, “Well, for me (insert John, Jim, Chuck, Ryan ….) it’s all about wrapping that meat right with that foil so I can get the most perfect bark on that smoked pot roast.” And I just bet you look up to meet their gaze after a strategic hair flip and sip off of your cocktail to find them just a-swoon with wonder at all that is you ….
Bark is to Smoked Pot Roast What a Perfectly Roasted Chicken Skin is to Chicken
The other day, I was babysitting Ms. Harper while wrapping my pot roast carefully with butcher’s paper, a wrap you have to do tight and well. Harper says, “I hope you’re not wrapping that meat for me as a birthday present.” “No, silly,” I explained, “nobody’s going to give you raw meat for your birthday …. Or cooked meat for that matter. See what I’m doing here is creating bark,” and I saw her do that nod-nod that meant—“I’m already beyond bored and why are you telling me this?” Deciding I had no answer for such an implied question, I quickly stopped myself.
So I’ll talk about this to you guys instead, as I should be (duh!). The way to smoke a perfect pot roast so that you can get the tenderest, most fall apart, smokey-maple flavored, delicious fall apart pot roast, and the best crackling bark on that roast is to only wrap your meat after the first smoke step. Wrap it around that pan tightly and well to seal in the steam from the broth and onions with the smoke from the smoker. Then, you’re going to get BARK all right!!
How to Make Ahead and Store
Put any leftovers in a container with a lid and store in the refrigerator for 2-3 days. To reheat: for best results, place the leftover meat in an oven-safe dish along with 3-4 tablespoons of beef broth and warm it in a preheated 250°F oven until warmed through.
Serving Suggestions
Smoked chuck roast goes deliciously with everything because it brings deliciousness with it. But, to surround this feast of a creation you have made here – this wondrous and much-prized prepared meat, we need some sides that showcase its magnificence equally. How about beginning with these scrumptious Shrimp Deviled Eggs to set the tone for the meal and get everyone hungry? This Twice Baked Potato Casserole can be cooking in the oven while you prepare everything else, and for dessert, something amazing no bake required, this No Bake Vanilla Cheesecake.
If you love this recipe, you’ll really love this Easy Slow Cooker Corned Beef or these fun Pulled Pork Shooters with Cheese Grits and Creamy Cole Slaw.
Smoked Chuck Roast
Ingredients
- 3-4 pounds chuck roast
- 2 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 1 tablespoon garlic powder
- 3 cups beef broth
- 1 large onion sliced
Instructions
- Preheat your smoker to 225°F.
- Season the chuck roast evenly with kosher salt, black pepper, and garlic powder.
- Place the chuck roast directly on the smoker’s grate and cook for about 3-4 hours, or until the internal temperature reaches 160°F.
- In a disposable aluminum pan, combine the sliced onion and 2 cups of beef broth. Place the roast in the pan and cover tightly with aluminum foil.
- Continue smoking for an additional 3-4 hours until the internal temperature of the roast reaches 205°F.
- Remove the roast from the smoker and let it rest for 15 minutes before slicing. Serve with the onions and broth from the pan.
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