smoked beef roast

If comfort food had a slow, smoky heartbeat—it’d be this smoked beef roast.

Look, I love a good brisket as much as the next girl, but have you seen those prices lately? That’s why I started playing around with a more affordable cut: the humble chuck roast. When you know how to smoke a chuck roast just right, you end up with something that’s tender, flavorful, and totally worthy of a backyard BBQ or a cozy Sunday dinner.

I made this last weekend for a family get-together, and I swear—everyone thought it was brisket. My brother-in-law (who swears he’s a BBQ expert) asked what kind of brisket I used. I just smiled and let the smoke do the talking.

Whether you’re firing up your pellet grill for the first time or you’ve been smoking meat since before Traeger was trendy, this beef chuck roast on a pellet grill is about to become your new favorite go-to.

Why You’ll Love This Smoked Beef Roast

• Budget-friendly – Chuck roast tastes like brisket but costs a fraction.
• Easy seasoning – No fancy rubs, just pantry basics with big flavor.
• Pellet grill perfection – Set it, forget it (sort of), and let the smoke work its magic.
• Crowd-pleaser – From picky eaters to meat-lovers, this one gets rave reviews.

Ingredients

Here’s what you’ll need to make the magic happen:

• 3 lb beef roast (eye of round, rump, sirloin tip, top round, or bottom round all work)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 1/2 tsp Kosher salt
• 1 tsp black pepper
• 1 tbsp Worcestershire sauce (just enough to rub down the roast)

Step-by-Step Instructions

1. Prep Your Roast

Take your beef roast out of the fridge and let it sit for about 30 minutes. This helps it cook more evenly. While it’s resting, preheat your pellet grill to 225°F.

2. Mix the Rub

In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and black pepper.

3. Season Like You Mean It

Rub the roast all over with Worcestershire sauce—it helps the spices stick and adds umami goodness. Then coat it generously with the seasoning mix, pressing it into every nook and cranny.

4. Smoke It Low and Slow

Place the seasoned roast directly on the pellet grill grates. Close the lid and smoke at 225°F for 3–4 hours, or until the internal temperature reaches 160°F.

Optional pro tip: For that “chuck roast brisket” texture, wrap the roast tightly in foil or butcher paper once it hits 160°F, then keep cooking until it reaches 200–205°F. That’s when it gets fall-apart tender.

5. Rest Before Slicing

Let the smoked beef roast rest for at least 30 minutes, wrapped in foil. Don’t skip this—it’s when all the juicy goodness settles back in.

FAQs

Can I use a different cut of beef?
Yes! Eye of round, rump, sirloin tip, top round, and bottom round all work. Chuck roast is my fave for that brisket-style vibe.

Do I need to wrap the roast while smoking?
Not at first. But once it hits 160°F, wrapping helps it get ultra-tender and juicy.

Can I smoke it ahead of time?
Totally. It stores well and reheats beautifully.

What wood pellets work best?
I love hickory or mesquite for a bold smoke, but oak or pecan are great too.

How do I serve it?
Slice it thick like brisket, or shred it for sliders, sandwiches, or over mashed potatoes. Heaven.

Smoked Beef Roast

Print Recipe

This smoked beef roast is a hearty, flavorful main dish made with simple seasonings and slow-smoked to tender perfection. Perfect for family gatherings, it delivers brisket-like satisfaction at a fraction of the cost.

Course Main

Cuisine American

Keyword BBQ, Beef, Smoked

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Resting Time 30 minutes mins

Total Time 5 hours hrs

Servings 6 servings

Calories 400

Equipment

• Pellet Grill
• Meat Thermometer
• Foil or butcher paper

Ingredients

Beef Roast

• 3 lb beef roast eye of round, rump, sirloin tip, top round, or bottom round
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 1.5 tsp Kosher salt
• 1 tsp black pepper
• 1 tbsp Worcestershire sauce to rub down the roast

Instructions

• Let the beef roast rest at room temperature for 30 minutes. Preheat your pellet grill to 225°F.
• In a small bowl, mix paprika, garlic powder, onion powder, salt, and pepper.
• Rub Worcestershire sauce over the roast. Coat with seasoning mix thoroughly.
• Place roast on pellet grill grates. Smoke at 225°F for 3–4 hours or until internal temp reaches 160°F.
• Optional: Wrap roast in foil or butcher paper at 160°F and continue cooking until 200–205°F for tenderness.
• Rest the roast for 30 minutes before slicing or shredding.

Video

Notes

This roast is perfect for slicing or shredding. Great for sandwiches, tacos, or served with mashed potatoes. Leftovers are excellent the next day.