Smoked Roast Beef
This easy smoked roast beef recipe turns an affordable chuck roast into tender, juicy meat using a Traeger or pellet smoker. Seasoned simply with salt, pepper, and garlic, it’s perfect for beginners and great Sunday dinner or sandwiches.
Ingredients
- 3- 4 lb. chuck roast
- coarse kosher salt to taste
- ground black pepper to taste
- garlic powder to taste
Instructions
- Preheat the smoker to 200f.
- Meanwhile, generously season the roast on all sides with kosher salt, ground black pepper, and garlic powder.
- Allow the roast to rest at room temperature while the smoker comes to smoking temperature.
- Once smoker reaches temperature, place the roast on the middle rack, and insert the temperature probe horizontally through the side into the center of the roast.
- Smoke the beef roast at 200°F for 1 hour.
- Increase the smoker temperature to 250°F. Smoke the roast for 2 hours, or until it reaches an internal temperature 5-10 degrees lower than your preferred doneness; medium rare = 135°F, medium = 145°F, medium well = 155°F, well done = 165+°F.
- Remove the roast from the smoker, tent with foil, and allow the roast rest on a cutting board for 15-20 minutes.
- Slice the roast against the grain before serving.
Notes
Expert Tips:
- Don’t be afraid to season the roast well before you pop it on the smoker. The seasonings help to create that irresistible bark.
- Before slicing and serving your smoked roast, allow it to rest for 15-20 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.
- I recommend pulling your roast around 140°F for the best balance of tenderness and moisture.
