For a hearty, flavorful meal that’s perfect for any occasion, this Easy Smoked Chuck Roast Recipe delivers tender, smoky perfection with minimal effort. Slow-cooked with a savory rub and infused with bold flavors from coffee, red wine, and hickory smoke, this dish is sure to impress your family or guests. Whether you’re a seasoned pitmaster or new to smoking, this recipe is simple to follow and yields mouthwatering results every time.
Prep & Cook Times
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
- Serving Size: Serves 4-6
Ingredients
For the Roast
- 2-4 lbs beef chuck roast
- 1 medium Vidalia onion, sliced
- 3 cups beef broth
- 1 cup dry red wine (optional)
- 2 cups strong black coffee
- 1 tbsp Worcestershire sauce
- 2 tsp beef bouillon powder
- 1 tbsp cornstarch, mixed with an equal amount of water
For the Rub
- Your Favorite Unkie's Seasoning
Instructions
- Prepare the Grill/Smoker
Allow the beef chuck roast to come to room temperature while you prepare your grill or smoker. Set up for indirect heat at 225°F. Add hickory or pecan wood for smoky flavor. - Season the Roast
Generously coat all sides of the roast with Unkie's Seasoning rub. - Smoke the Roast
Place the roast on a wire cooling rack inside a sheet pan. Insert a reliable leave-in thermometer and transfer to the smoker or grill. - Prepare the Spritz
In a spray bottle, combine coffee, Worcestershire sauce, and beef bouillon. Shake well to dissolve the bouillon. Spritz the roast every hour until it reaches an internal temperature of 160°F. - Develop the Bark
By 160°F, the roast should have a dark, flavorful bark from the smoke and spritz. Remove the roast from the smoker. - Braise the Roast
Place sliced onions in the bottom of a large cast-iron skillet. Add beef broth, red wine (if using), and any remaining spritz mixture. Place the roast on top of the onions and cover tightly with aluminum foil. - Finish Cooking
Cook the roast over medium-low heat on the stove until the internal temperature reaches 200°F for slicing or 210°F for pulling. - Serve and Enjoy
Serve the roast with your favorite sides like mashed potatoes or roasted vegetables, and enjoy its rich, smoky flavor.
Cooking Tips & Notes
- Wood Choice: Hickory and pecan add great flavor, but cherry or oak are excellent alternatives.
- Optional Red Wine: Skip the wine if you prefer a milder flavor and replace it with additional beef broth.
- Texture Control: For slicing, stop cooking at 200°F. For pulled beef, go up to 210°F.
Equipment Needed
- Smoker or charcoal grill
- Wire cooling rack
- Sheet pan
- Reliable leave-in thermometer
- Spray bottle
- Cast-iron skillet
Storage and Reheating Instructions
- Storage: Store leftover roast in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet with a splash of beef broth or in the oven at 300°F until warmed through.
Call to Action
Ready to elevate your BBQ game? Try this Easy Smoked Chuck Roast recipe and taste the rich, smoky flavors for yourself. Don’t forget to season with Unkie's Seasoning for that signature firehouse flavor! Share your masterpiece on social media using #UnkiesSeasoning, and inspire others to bring bold flavors to the table.