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Smoked Roast Beef

Smoked roast beef is the refresh Sunday dinner needs! This easy to follow recipe works with any chuck roast or pot roast.

I'm not proud to admit the fact that before 2020 I couldn't cook a beef roast. It was one of those things, like cooking rice, that I could not master.

I'm here to report that I, now, can cook a kick ass roast beef in the oven. My cross rib roast is *chef's kiss*..... And I still can't cook rice.

With that out of the way, I was determined to make some roast beef on the smoker, and oh baby, this one does not disappoint!

This smoked roast beef recipe is dedicated to Sunday Suppers!

Side view of a sliced smoked beef roast showing the tender pink inside.

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Tips + tricks

No. 1 --> Cook this roast by temperature not time. Each roast cooks differently than the last, and for this recipe, we are looking for an internal temp of around between 135f and 170f - depending on your desired doneness, more information on that below.

No. 2 --> Don't be afraid to season the roast before you pop it on the smoker. The seasonings help to create that irresistible bark.

No. 3 --> Before slicing and serving your smoked roast, allow it to rest for 5-10 minutes, this allows the roast to relax and reabsorb the juices instead of them running all over your cutting board. If you plan on slicing for sandwiches, cool the roast completely in the fridge before slicing.

Cross section of the smoked beef roast, showing the tender inside meat, dark smoke ring along the edge and crusted bark.

Key Ingredients

Beef roast: This recipe is pretty flexible and will work with any chuck roast, the one pictured here is a 3 lb blade roast. Note: if using a lean roast, like a round roast, avoid cooking past 145f.

Salt, pepper, garlic: This is my go to roast seasoning; oven or smoker. It's quick, easy and delicious.

overhead view of a raw blade roast before being seasoned and smoked.

How to smoke a beef roast

  1. Preheat the smoker to 200f.
  2. Meanwhile, generously season your roast on all sides with kosher salt, ground black pepper, and garlic powder.
  3. Allow the roast to rest at room temperature while the smoker comes to smoking temperature.
  4. Once your Traeger / smoker comes to temperature, place the roast on the middle rack, and insert the temperature probe - horizontally through the side, into the centre.
  5. Smoke the beef roast at 200f for 1 hour.
  6. After 1 hour, increase the smoker temperature to 250f. Smoke the roast for 2 hours, or until it reaches an internal temperature of 145f to 155f.
    NOTE: This roast was cooked to 145f. If you prefer different donenesses, follow these guidelines: rare = 135°F, medium rare = 145°F, medium = 155°F, well done = 170°F.
  7. Remove the roast from the smoker and allow to rest on a cutting board for 5-10 minutes, don't worry, it won't get cold.
  8. Slice the roast against the grain for a tender fall apart in your mouth roast!

A damn good roast deserves damn good sides!

Got leftovers?

You haven't lived till you've had a smoked roast beef sandwich. I actually think that the sandwich the next day is the best part of smoking a roast!

Thick sliced beef on fresh bread, Miracle Whip, thinly sliced smoked cheese, dill pickles and a bit of lettuce. It's perfection!

If you've got more leftovers than you can handle, simply slice up the roast, against the grain, vacuum seal and pop in the freezer for school or work lunches later on.

Slicing a piece of roast beef.

Smoker - Kevy and I purchased a Traeger Timberline 1300 in June 2019. Our life has changed! It's such a great machine - we've run thousands of pounds of pellets through it and would buy it again and again!

Cross section of the smoked beef roast, showing the tender inside meat, dark smoke ring along the edge and crusted bark.

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📖 Printable Recipe

Side view of a sliced smoked beef roast showing the tender pink inside.
Yield: 1

Smoked Roast Beef

Prep Time: 5 minutes
Cook Time: 4 hours 3 seconds
Total Time: 4 hours 5 minutes 3 seconds

Smoked roast beef is a great way to add variety to Sunday Dinners. This 4 ingredient, easy to follow smoked beef roast recipe is a keeper!

Ingredients

  • 3- 4 lb. chuck roast
  • coarse kosher salt, to taste
  • ground black pepper, to taste
  • garlic powder, to taste

Instructions

  1. Preheat the smoker to 200f.
  2. Meanwhile, generously season the roast on all sides with kosher salt, ground black pepper, and garlic powder.
  3. Allow the roast to rest at room temperature while the smoker comes to smoking temperature.
  4. Once your Traeger / smoker comes to temperature, place the roast on the middle rack, and insert the temperature probe - horizontally through the side, into the centre.
  5. Smoke the beef roast at 200f for 1 hour.
  6. After 1 hour, increase the smoker temperature to 250f. Smoke the roast for 2 hours, or until it reaches an internal temperature of your preferred doneness; rare = 135°F, medium rare = 145°F, medium = 155°F, well done = 170°F.
  7. Remove the roast from the smoker and allow to rest on a cutting board for 5-10 minutes.
  8. Slice the roast against the grain before serving.

Notes

Storage notes:

Leftover smoked roast beef can be kept in the fridge in an airtight container for up to 3 days or frozen for up to 3 months.

got leftovers?

Smoked roast beef makes incredibly delicious sandwiches!

If you've got more leftovers than you can handle, simply slice up the roast, against the grain, vacuum seal and pop in the freezer for school or work lunches later on.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 2144Total Fat: 139gSaturated Fat: 58gTrans Fat: 8gUnsaturated Fat: 72gCholesterol: 753mgSodium: 787mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 224g

Due to the spices in this recipe being to taste, the calculated nutrition information is incorrect.

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