Smoked Chuck Roast
With Smoked Chuck Roast—it’s all about that beautiful, delicious, rich, savory, cooked skin that forms on that meat called the 'bark'.
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.
Nutrition
Calories: 433kcalCarbohydrates: 4gProtein: 45gFat: 26gSaturated Fat: 12gSodium: 2958mgFiber: 1g
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