This tender, juicy, melt in your mouth Smoked Pulled Beef Chuck Roast is perfect for a party entree protein for pulled beef sandwiches or taco depending on what you serve it with. It’s pull apart tender, slightly smokey and a way to enjoy chuck roast in the summer months. The hands-on time is minimal and the yield is huge! This method is great to enjoy your company and have something celebratory that’s also economical to serve many.
Why You’ll Love This Recipe
Easy to execute this entree, not a ton of hands on time.
Economical way to serve many people as pulled beef chuck roast is less expensive than brisket but this is just as tender and flavorful.
Serve the smoked beef with a variety of options to serve all your guests dietary needs.
Minimal effort, maximum flavor with only 6 ingredients included salt and pepper.
This pulled beef can easily become a BBQ Sandwich bar, Taco night, Stuffed Potatoes, Meal Prep and more!
Chuck Roast
Chuck Roast is usually used for pot roast, and while I love a killer pot roast, it feels like cozy and comforting winter food. This Smoked Chuck Roast Pulled Beef is summer grill vibes and such a wonderful way to feed a crowd. ESPECIALLY a crowd with varying dietary needs.
Country Natural Beef supplies Whole Foods markets with premium, pasture raised, Global Animal Partnership (G.A.P.) Certified Beef – you can also order Chuck Roasts to your home. These chuck roasts from Country Natural Beef are beautifully marbled which is perfect for this slowly smoked recipe – all that fat melts down and renders to make this soft, shreddy perfection.
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Smoked Pulled Chuck Roast Ingredients:
Country Natural Beef’s Chuck Roast (or two) – Consistently incredible quality and flavor, deliciously marbled.
Olive Oil for prepping the roasts.
Beef Broth (or chicken) to spritz as it smokes for retaining moisture and flavor
Apple Juice to spritz as it smokes for retaining moisture and flavor
Onion to add depth and warmth
Salt & Pepper – Enhances the flavor of all the ingredients.
How to Smoke Chuck Roast for Pulled Beef
We opt for simple when it comes to smoking our Country Natural Beef. Salt and Pepper is our only seasoning because the flavor of the beef is absolutely fantastic and it’s all you need. You CAN feel free to add garlic or onion powder, but I encourage you to try just salt and pepper first.
Preheat the smoker to 225 degrees while you let your beef come toward room temperature. Drizzle a little olive oil, and generously season the beef with kosher salt and cracked black pepper. Put the chuck roast(s) on the smoker. Make a solution of 1:1 beef broth and apple juice and spray it every hour during the first 3 hours – making quick work of spraying down the meat so the smoker isn’t open too long.
After the third spray down, transfer the chuck roast to a large foil pan with onion and broth / apple juice mixture and place it on top. Increase the heat to 250 degrees, and place it back on the smoker with the thermometer inside until it reads 165 degrees, which is approximately 2 more hours of cook time depending on how large the roast is.
Tightly cover the grill pan with foil and cook another 2-3 hours until the internal temperature is 200 degrees. You want the meat to feel very tender when you’re inserting the thermometer. Remove the smoked chuck roast from the aluminum pan and let it rest for 30 minutes before carefully shredding. You can mix the meat in with some of the remaining jus. Definitely save some of the jus for reheating leftovers as well.
Storing & Reheating
Storing: You can store the leftovers in the fridge in an airtight container for up to 5 days.
Reheating: You can reheat the shredded beef with the reserved jus (beef and apple juice mixture) to keep it shreddy and moist.
This tender, juicy, melt in your mouth Smoked Pulled Beef Chuck Roast is perfect for a party entree protein for pulled beef sandwiches or taco depending on what you serve it with. It’s pull apart tender, slightly smokey and a way to enjoy chuck roast in the summer months. The hands-on time is minimal and the yield is huge! This method is great to enjoy your company and have something celebratory that’s also economical to serve many.
Scale
Ingredients
1 (3-4 pound) Country Natural Beef Chuck Roast – Consistently incredible quality and flavor.
1 Tbsp Olive Oil
½ Tbsp Kosher salt
½ Tbsp Cracked Pepper
1 Sweet Onion, roughly chopped
2 cups Beef Broth (or chicken)
2 cups Apple Juice
Instructions
Preheat the smoker to 225 degrees while your chuck roast comes toward room temperature outside of the fridge.
Pat the chuck roast very dry then drizzle with olive oil and season with the kosher salt and pepper ensuring you generously coat the meat all over.
Place the roast onto the preheated grill and cook for approximately 3 hours, spraying and saturating the roast once every hour. Work quickly when spraying to minimize the time with the grill open.
After the third spray down, transfer the chuck roast to a large foil pan with onion and broth / apple juice mixture and place it on top. Increase the heat to 250 degrees, and place it back on the smoker with the thermometer inside until it reads 165 degrees, which is approximately 2 more hours of cook time depending on how large the roast is.
Once the meat is 165 degrees, tightly cover the grill pan with foil and cook for another 2-3 hours until the internal temperature is 200 degrees.
You want the meat to feel very tender when you’re inserting the thermometer. Remove the smoked chuck roast from the aluminum pan and let it rest for 30 minutes before carefully shredding. You can mix the meat in with some of the remaining jus. Definitely save some of the jus for reheating leftovers as well.
