There’s nothing quite like the rich, smoky flavor of a perfectly cooked chuck roast on the barbecue. If you’re a BBQ lover looking to elevate your grilling game with juicy, tender results, you’ve come to the right place. We’ve rounded up 18 mouthwatering smoked chuck roast recipes that promise to be the star of any backyard gathering. Get ready to fire up the smoker and dive in!
Texas-Style Smoked Chuck Roast with Coffee Rub
Nothing beats the deep, smoky flavor of Texas barbecue, and this chuck roast recipe brings that authentic taste right to your backyard. Now, let’s walk through each step to create a tender, coffee-rubbed masterpiece that’s perfect for a crowd.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 6 hours
Ingredients
– 4-pound beef chuck roast, well-marbled
– 2 tablespoons finely ground dark roast coffee beans
– 1 tablespoon smoked paprika
– 1 tablespoon coarse kosher salt
– 1 tablespoon freshly cracked black pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 cup apple cider vinegar
– 1/4 cup rich beef broth
– 2 tablespoons pure maple syrup
– 1 tablespoon Worcestershire sauce
Instructions
1. Pat the 4-pound beef chuck roast dry with paper towels to ensure the rub adheres properly.
2. In a small bowl, combine 2 tablespoons finely ground dark roast coffee beans, 1 tablespoon smoked paprika, 1 tablespoon coarse kosher salt, 1 tablespoon freshly cracked black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder to create the rub.
3. Rub the spice mixture evenly over all sides of the chuck roast, pressing gently to coat it thoroughly.
4. Preheat your smoker to 225°F, using hickory or oak wood chips for an authentic Texas flavor.
5. Place the seasoned chuck roast directly on the smoker grate, fat-side up, to allow the fat to baste the meat as it cooks.
6. Smoke the roast for 4 hours, maintaining a steady temperature of 225°F without opening the lid to retain heat and smoke.
7. In a separate bowl, whisk together 1/2 cup apple cider vinegar, 1/4 cup rich beef broth, 2 tablespoons pure maple syrup, and 1 tablespoon Worcestershire sauce to make the mop sauce.
8. After 4 hours, brush the mop sauce generously over the chuck roast every 30 minutes for the remaining 2 hours of cooking.
9. Check the internal temperature of the roast with a meat thermometer; it should reach 195°F for optimal tenderness, which may take up to 6 hours total.
10. Remove the chuck roast from the smoker and let it rest, loosely tented with foil, for 30 minutes to allow the juices to redistribute.
11. Slice the roast against the grain into thick pieces for serving.
Wrapped in a warm tortilla or piled high on a bun, this chuck roast boasts a bark-like crust from the coffee rub that gives way to melt-in-your-mouth tenderness. The smoky aroma pairs beautifully with the subtle sweetness of the mop sauce, making it a standout centerpiece for any gathering.
Smoked Chuck Roast Burnt Ends with Sweet Glaze
Ready to transform an affordable cut of beef into a show-stopping barbecue delicacy? Smoked chuck roast burnt ends deliver the same tender, caramelized magic as traditional brisket burnt ends but with less fuss and more flavor payoff. This methodical guide will walk you through every step to achieve those coveted crispy, sweet, and smoky cubes.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 6 hours
Ingredients
– 1 (4-pound) well-marbled chuck roast
– 2 tablespoons coarse kosher salt
– 1 tablespoon coarsely ground black pepper
– 1 tablespoon garlic powder
– 1 cup dark brown sugar, packed
– 1/2 cup unsalted butter, cut into cubes
– 1/2 cup pure maple syrup
– 1/4 cup apple cider vinegar
– 1/4 cup your favorite barbecue sauce
Instructions
1. Preheat your smoker to 250°F using hickory or oak wood for a robust, classic smoke flavor.
2. Pat the 4-pound chuck roast completely dry with paper towels to ensure the seasoning adheres properly.
3. In a small bowl, combine 2 tablespoons coarse kosher salt, 1 tablespoon coarsely ground black pepper, and 1 tablespoon garlic powder to create a simple, flavorful rub.
4. Apply the seasoning rub evenly over the entire surface of the chuck roast, pressing it gently into the meat.
5. Place the seasoned chuck roast directly on the smoker grate, fat-side up, and insert a meat probe into the thickest part.
6. Smoke the roast undisturbed until the internal temperature reaches 165°F, which should take approximately 4 hours.
7. Remove the roast from the smoker and transfer it to a large cutting board.
8. Using a sharp chef’s knife, cut the smoked chuck roast into 1-inch cubes, trimming away any large pieces of fat or connective tissue as you go.
9. Place the cubed meat into a disposable aluminum pan or a heavy-duty baking dish.
10. In a medium saucepan over medium heat, combine 1 cup packed dark brown sugar, 1/2 cup cubed unsalted butter, 1/2 cup pure maple syrup, 1/4 cup apple cider vinegar, and 1/4 cup barbecue sauce.
11. Whisk the glaze ingredients constantly until the butter melts completely and the mixture is smooth and begins to bubble gently, about 5 minutes.
12. Pour the hot sweet glaze evenly over the cubed meat in the pan, using a spoon or spatula to toss and coat every piece thoroughly.
13. Cover the pan tightly with aluminum foil and return it to the smoker, maintaining the temperature at 250°F.
14. Cook the glazed burnt ends, covered, for 1 hour to allow the meat to become tender and absorb the glaze.
15. Remove the foil cover and continue cooking the burnt ends uncovered for another 45 minutes to 1 hour, until the glaze has thickened and the edges of the meat cubes become sticky and caramelized.
16. Serve the burnt ends directly from the pan while they are still warm.
The finished burnt ends boast a perfect contrast: a sticky, sweet, and glossy exterior that gives way to incredibly tender, melt-in-your-mouth beef inside. For a creative twist, pile them high on toasted brioche buns with a tangy cabbage slaw, or serve them as the ultimate shareable appetizer straight from the pan with plenty of napkins.
Smoked Chuck Roast Tacos with Pineapple Salsa
Finally, let’s tackle a crowd-pleasing dish that’s perfect for weekend gatherings or meal prep. This recipe transforms a humble chuck roast into tender, smoky taco filling, balanced with a bright, fresh pineapple salsa. Follow these steps carefully for restaurant-quality results at home.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 4 hours
Ingredients
– 3 pounds of well-marbled chuck roast
– 2 tablespoons of coarse kosher salt
– 1 tablespoon of freshly ground black pepper
– 1 tablespoon of aromatic smoked paprika
– 1 cup of rich beef broth
– 2 tablespoons of robust apple cider vinegar
– 8 small, soft corn tortillas
– 2 cups of fresh, ripe pineapple, finely diced
– 1/2 cup of crisp red onion, finely chopped
– 1/4 cup of fresh cilantro, roughly chopped
– 1 jalapeño pepper, seeds removed and finely minced
– Juice of 1 large, juicy lime
Instructions
1. Preheat your smoker or grill to 225°F, using hickory or oak wood chips for a classic smoky flavor.
2. Pat the 3 pounds of well-marbled chuck roast completely dry with paper towels to ensure a good crust forms.
3. In a small bowl, combine 2 tablespoons of coarse kosher salt, 1 tablespoon of freshly ground black pepper, and 1 tablespoon of aromatic smoked paprika.
4. Rub the spice mixture evenly over all sides of the chuck roast, pressing gently to adhere.
5. Place the seasoned chuck roast directly on the smoker grate, close the lid, and smoke for 3 hours, maintaining a steady 225°F temperature.
6. After 3 hours, transfer the chuck roast to a disposable aluminum pan and pour 1 cup of rich beef broth and 2 tablespoons of robust apple cider vinegar around it.
7. Tightly cover the pan with aluminum foil and return it to the smoker for 1 additional hour, or until the internal temperature reaches 205°F and the meat shreds easily with a fork.
8. While the meat cooks, prepare the pineapple salsa by combining 2 cups of fresh, ripe pineapple, 1/2 cup of crisp red onion, 1/4 cup of fresh cilantro, 1 minced jalapeño pepper, and the juice of 1 large, juicy lime in a medium bowl; mix gently and refrigerate until serving.
9. Remove the chuck roast from the smoker, let it rest covered for 20 minutes to allow juices to redistribute, then shred the meat using two forks, discarding any large fat pieces.
10. Warm 8 small, soft corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
11. Assemble tacos by placing shredded smoked chuck roast on each warm tortilla and topping generously with the chilled pineapple salsa.
Outstandingly tender and packed with flavor, the smoky richness of the chuck roast pairs beautifully with the salsa’s sweet-tart crunch. For a creative twist, serve these tacos with a side of creamy avocado slices or a drizzle of spicy crema to balance the heat.
Smoked Chuck Roast Chili with Black Beans
Unleash deep, smoky flavors with this hearty chili that transforms a humble chuck roast into a showstopping meal. Using a methodical approach, we’ll build layers of flavor from the initial smoke to the final simmer, ensuring even beginners can achieve tender, fall-apart beef and a rich, complex broth. This recipe is perfect for a cozy winter gathering or a make-ahead dinner that tastes even better the next day.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 4 hours 30 minutes
Ingredients
– 3 pounds of well-marbled beef chuck roast, cut into 2-inch cubes
– 2 tablespoons of robust extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves of aromatic garlic, minced
– 2 tablespoons of earthy chili powder
– 1 tablespoon of warm ground cumin
– 1 teaspoon of smoky paprika
– 1 (28-ounce) can of fire-roasted diced tomatoes, with their tangy juices
– 4 cups of rich beef broth
– 2 (15-ounce) cans of plump black beans, drained and rinsed
– 1 teaspoon of coarse kosher salt
– ½ teaspoon of freshly cracked black pepper
– Optional garnishes: sharp shredded cheddar cheese, creamy sour cream, fresh chopped cilantro
Instructions
1. Preheat your smoker or grill to 225°F using hickory or oak wood chips for a classic smoke flavor.
2. Pat the beef chuck roast cubes completely dry with paper towels to ensure a good sear later.
3. Place the beef cubes directly on the smoker grate and smoke for 2 hours until they develop a deep mahogany color and a fragrant smoky aroma.
4. Heat the robust extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers.
5. Add the smoked beef cubes in a single layer, searing for 3-4 minutes per side until deeply browned, working in batches to avoid overcrowding.
6. Transfer the seared beef to a plate, leaving the flavorful drippings in the pot.
7. Reduce the heat to medium and add the finely diced yellow onion, sautéing for 5 minutes until translucent and softened.
8. Stir in the minced aromatic garlic and cook for 1 minute until fragrant, being careful not to let it burn.
9. Add the earthy chili powder, warm ground cumin, and smoky paprika, toasting the spices for 30 seconds to unlock their full flavor.
10. Pour in the fire-roasted diced tomatoes with their tangy juices and the rich beef broth, scraping the bottom of the pot to incorporate any browned bits.
11. Return the seared beef cubes to the pot, along with any accumulated juices.
12. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 2 hours until the beef is fork-tender.
13. Stir in the drained and rinsed plump black beans, coarse kosher salt, and freshly cracked black pepper.
14. Simmer uncovered for an additional 30 minutes to allow the chili to thicken slightly.
15. Taste and adjust seasoning if needed, remembering the flavors will continue to meld as it rests.
16. Let the chili rest off the heat for 15 minutes before serving to allow the fats to redistribute and the flavors to deepen.
Melt-in-your-mouth beef shreds effortlessly in a thick, glossy broth studded with creamy black beans, offering a perfect balance of smoke, spice, and richness. Serve it over fluffy cornbread for soaking up every last drop, or top it with a dollop of cool sour cream to cut through the warmth. This chili’s depth makes it ideal for freezing in portions, guaranteeing a satisfying meal on even the busiest weeknights.
Smoked Chuck Roast Sliders with Pickled Onions
Perfect for holiday gatherings or game day feasts, these smoked chuck roast sliders bring together tender, smoky meat with tangy pickled onions in a perfectly portable package. Preparing them requires patience but rewards you with layers of flavor that will have everyone asking for seconds. Let’s walk through each step methodically to ensure success, even if you’re new to smoking meats.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 6 hours
Ingredients
– 1 (4-pound) well-marbled chuck roast
– 2 tablespoons coarse kosher salt
– 1 tablespoon freshly cracked black pepper
– 1 tablespoon garlic powder
– 1 tablespoon smoked paprika
– 1 cup apple cider vinegar
– 1/2 cup granulated sugar
– 1 teaspoon whole black peppercorns
– 1 large red onion, thinly sliced
– 12 soft slider buns
– 1/2 cup tangy barbecue sauce
Instructions
1. Pat the 4-pound well-marbled chuck roast completely dry with paper towels to help the seasoning adhere.
2. In a small bowl, combine 2 tablespoons coarse kosher salt, 1 tablespoon freshly cracked black pepper, 1 tablespoon garlic powder, and 1 tablespoon smoked paprika.
3. Rub the spice mixture evenly over all sides of the chuck roast, pressing gently to form a crust.
4. Preheat your smoker to 225°F using hickory or oak wood chips for a robust smoky flavor.
5. Place the seasoned chuck roast directly on the smoker grate, fat-side up, and insert a meat thermometer into the thickest part.
6. Smoke the roast for 5–6 hours, maintaining a steady 225°F, until the internal temperature reaches 195°F and the meat shreds easily with a fork.
7. While the roast smokes, combine 1 cup apple cider vinegar, 1/2 cup granulated sugar, and 1 teaspoon whole black peppercorns in a small saucepan over medium heat.
8. Bring the mixture to a simmer, stirring until the sugar dissolves completely, about 3 minutes.
9. Place 1 large thinly sliced red onion in a heatproof jar or bowl, then pour the hot vinegar mixture over the onions to cover them.
10. Let the pickled onions cool to room temperature, then refrigerate for at least 1 hour to develop their tangy crunch.
11. Once the chuck roast reaches 195°F, remove it from the smoker and let it rest, loosely tented with foil, for 30 minutes to redistribute juices.
12. Use two forks to shred the rested roast into bite-sized pieces, discarding any large pieces of fat.
13. Toss the shredded meat with 1/2 cup tangy barbecue sauce in a bowl until evenly coated.
14. Split 12 soft slider buns and lightly toast them on a grill or in a 350°F oven for 3–4 minutes until warm and slightly crisp.
15. Assemble each slider by piling barbecue-coated meat onto the bottom bun, topping with a generous spoonful of pickled onions, and placing the top bun.
When you bite into these sliders, the tender, smoky chuck roast melts against the soft bun, while the bright, vinegary onions cut through the richness for a balanced flavor. For a creative twist, serve them with extra pickled onions on the side or add a slice of sharp cheddar cheese before assembling to enhance the savory notes.
Smoked Chuck Roast Poutine with Cheese Curds
Welcome to a hearty twist on a classic comfort food that’s perfect for a cozy winter gathering. While poutine traditionally features fries and gravy, we’re elevating it with a deeply smoked chuck roast and squeaky-fresh cheese curds for a rich, satisfying meal that’s surprisingly straightforward to prepare. This recipe breaks down each component methodically, so even beginners can achieve delicious results.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds well-marbled chuck roast, trimmed of excess fat
– 2 tablespoons coarse kosher salt
– 1 tablespoon freshly cracked black pepper
– 1 tablespoon smoked paprika
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 4 cups rich beef broth
– 2 tablespoons all-purpose flour
– 2 tablespoons unsalted butter
– 1 pound frozen golden French fries
– 1 cup fresh, squeaky cheese curds
– 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Preheat your smoker or grill to 225°F, using hickory or oak wood chips for a robust smoky flavor.
2. Pat the chuck roast dry with paper towels to ensure a good crust forms during smoking.
3. In a small bowl, combine the coarse kosher salt, freshly cracked black pepper, and smoked paprika to create a dry rub.
4. Rub the spice mixture evenly over all sides of the chuck roast, pressing gently to adhere.
5. Place the seasoned chuck roast directly on the smoker grate, close the lid, and smoke for 3 hours until the internal temperature reaches 165°F, checking with a meat thermometer for accuracy.
6. While the roast smokes, heat the rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
7. Add the finely diced yellow onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
8. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Sprinkle the all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly, to form a roux that will thicken the gravy.
10. Gradually whisk in the rich beef broth, bringing the mixture to a simmer and cooking for 10 minutes until slightly thickened, then reduce heat to low.
11. Once the chuck roast reaches 165°F, remove it from the smoker and let it rest on a cutting board for 15 minutes to allow juices to redistribute.
12. Shred the rested chuck roast into bite-sized pieces using two forks, discarding any large fat pockets.
13. Add the shredded chuck roast to the gravy in the Dutch oven, stirring to combine, and simmer for 15 minutes to meld flavors.
14. While the meat simmers, bake the frozen golden French fries according to package instructions until crispy and golden brown, typically at 425°F for 20–25 minutes.
15. Divide the hot, crispy fries among four serving bowls, topping them generously with the smoky chuck roast and gravy mixture.
16. Scatter the fresh, squeaky cheese curds evenly over the hot gravy so they soften slightly without melting completely.
17. Garnish each bowl with chopped fresh parsley for a pop of color and freshness.
As you dig in, the crispy fries provide a satisfying crunch against the tender, smoky beef and velvety gravy. A final sprinkle of cheese curds adds a delightful squeaky texture that contrasts beautifully with the rich flavors, making this dish ideal for serving as a centerpiece at a casual dinner party or game-day gathering.
Smoked Chuck Roast Banh Mi Sandwich
Venturing beyond traditional banh mi fillings, this smoked chuck roast version transforms a humble cut into a tender, flavorful centerpiece that melds beautifully with crisp vegetables and tangy sauces. We’ll methodically build this sandwich from the smoky meat preparation to the final assembly, ensuring each component shines. Follow these detailed steps to create a restaurant-quality sandwich at home.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 4 hours
Ingredients
– 2 lbs well-marbled chuck roast
– 1/4 cup coarse kosher salt
– 2 tbsp freshly cracked black pepper
– 1 tbsp smoked paprika
– 4 crusty French baguettes
– 1 cup julienned pickled carrots (store-bought or homemade)
– 1 cup thinly sliced English cucumber
– 1/2 cup fresh cilantro sprigs
– 1/2 cup mayonnaise
– 2 tbsp sriracha sauce
– 1 tbsp fish sauce
– 1 tbsp granulated sugar
Instructions
1. Pat the 2 lbs well-marbled chuck roast completely dry with paper towels to ensure proper seasoning adhesion.
2. In a small bowl, combine 1/4 cup coarse kosher salt, 2 tbsp freshly cracked black pepper, and 1 tbsp smoked paprika.
3. Rub the seasoning mixture evenly over all surfaces of the chuck roast, covering every inch.
4. Preheat your smoker to 225°F using hickory or oak wood chips for a robust smoky flavor.
5. Place the seasoned chuck roast directly on the smoker grate, fat-side up.
6. Smoke the roast for 3-4 hours until it reaches an internal temperature of 195°F, checking with a meat thermometer inserted into the thickest part.
7. Remove the smoked chuck roast from the smoker and wrap it tightly in aluminum foil.
8. Let the wrapped roast rest for 30 minutes to allow juices to redistribute throughout the meat.
9. While the meat rests, slice 4 crusty French baguettes lengthwise, leaving one edge intact like a hinge.
10. In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp sriracha sauce, 1 tbsp fish sauce, and 1 tbsp granulated sugar until fully combined.
11. Spread the spicy mayonnaise mixture generously on both cut sides of each baguette.
12. Using two forks, shred the rested smoked chuck roast into bite-sized pieces, discarding any large fat pockets.
13. Divide the shredded smoked chuck roast evenly among the 4 prepared baguettes.
14. Top each sandwich with 1/4 cup julienned pickled carrots, 1/4 cup thinly sliced English cucumber, and a handful of fresh cilantro sprigs.
15. Gently press the sandwiches closed and slice each in half diagonally for easier handling.
Finally, the tender, smoky shredded chuck roast contrasts beautifully with the crisp vegetables and spicy-sweet sauce, creating layers of texture in every bite. For a creative twist, serve these sandwiches with a side of crispy sweet potato fries or a light Asian-inspired slaw to complement the rich flavors.
Smoked Chuck Roast Shepherd’s Pie
Mastering comfort food classics with a twist is what makes home cooking exciting, and this Smoked Chuck Roast Shepherd’s Pie elevates the humble dish into a showstopping meal perfect for gatherings or cozy nights in. By starting with deeply flavorful smoked meat and layering it beneath creamy mashed potatoes, you’ll create a satisfying bake that’s both familiar and wonderfully new.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs smoked chuck roast, shredded into tender pieces
– 4 large russet potatoes, peeled and cubed
– 1 cup whole milk, warmed
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots blend
– 2 tbsp all-purpose flour
– 2 cups beef broth, low-sodium
– 2 tbsp Worcestershire sauce
– 1 tsp finely ground black pepper
– 1 tsp kosher salt
– ½ cup sharp cheddar cheese, freshly grated
Instructions
1. Place the peeled and cubed russet potatoes in a large pot, cover with cold water, and bring to a boil over high heat.
2. Reduce the heat to medium and simmer the potatoes for 15–20 minutes until they are fork-tender.
3. Drain the potatoes thoroughly and return them to the pot.
4. Add the softened unsalted butter and warmed whole milk to the potatoes.
5. Mash the potatoes until smooth and creamy, then set aside.
6. Preheat your oven to 375°F (190°C).
7. In a large skillet over medium heat, sauté the finely diced yellow onion for 5–7 minutes until translucent.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 2 minutes to form a roux.
10. Gradually whisk in the low-sodium beef broth and Worcestershire sauce until the mixture thickens, about 3–5 minutes.
11. Stir in the shredded smoked chuck roast, frozen peas and carrots blend, finely ground black pepper, and kosher salt, cooking for 5 minutes to combine.
12. Transfer the meat mixture to a 9×13-inch baking dish, spreading it evenly.
13. Spoon the mashed potatoes over the top, spreading them to cover the meat completely.
14. Sprinkle the freshly grated sharp cheddar cheese evenly over the potatoes.
15. Bake in the preheated oven for 25–30 minutes until the cheese is bubbly and golden brown.
16. Let the shepherd’s pie rest for 10 minutes before serving to allow the layers to set.
Rich, smoky flavors from the chuck roast meld beautifully with the velvety potatoes and sharp cheese topping. For a creative twist, serve individual portions in ramekins, or pair it with a crisp green salad to balance the hearty texture.
Smoked Chuck Roast Nachos with Queso
Nothing beats the combination of smoky, tender beef and gooey cheese, especially when piled high on crispy tortilla chips. Now you can create this crowd-pleasing appetizer at home with my methodical approach to smoked chuck roast nachos with queso. Let’s walk through each step together to ensure perfect results every time.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 4 hours
Ingredients
– 2 lbs well-marbled chuck roast
– 2 tbsp robust smoked paprika
– 1 tbsp coarse kosher salt
– 1 tbsp freshly cracked black pepper
– 1 tbsp aromatic ground cumin
– 1 bag sturdy restaurant-style tortilla chips
– 8 oz sharp cheddar cheese, freshly grated
– 4 oz Monterey Jack cheese, freshly grated
– 1 cup heavy cream
– 1 can (4 oz) fire-roasted green chiles, drained
– 1/2 cup fresh cilantro, roughly chopped
– 1/2 cup ripe cherry tomatoes, diced
– 1/4 cup tangy pickled jalapeños, sliced
– 1/4 cup cool sour cream
Instructions
1. Preheat your smoker to 225°F using hickory or oak wood chips for authentic smoke flavor.
2. Pat the 2 lbs well-marbled chuck roast completely dry with paper towels to ensure a good crust forms.
3. Rub the chuck roast evenly with 2 tbsp robust smoked paprika, 1 tbsp coarse kosher salt, 1 tbsp freshly cracked black pepper, and 1 tbsp aromatic ground cumin, pressing the spices into the meat.
4. Place the seasoned chuck roast directly on the smoker grate and insert a meat thermometer into the thickest part.
5. Smoke the chuck roast at 225°F until the internal temperature reaches 205°F, which will take approximately 4 hours for fork-tender meat.
6. Remove the smoked chuck roast from the smoker, tent it loosely with aluminum foil, and let it rest for 30 minutes to allow juices to redistribute.
7. While the meat rests, shred the smoked chuck roast using two forks, discarding any large pieces of fat.
8. In a medium saucepan over medium-low heat, combine 8 oz sharp cheddar cheese, 4 oz Monterey Jack cheese, 1 cup heavy cream, and 1 can (4 oz) fire-roasted green chiles.
9. Stir the cheese mixture constantly for 5-7 minutes until completely smooth and creamy, being careful not to let it boil.
10. Arrange 1 bag sturdy restaurant-style tortilla chips in a single layer on a large baking sheet.
11. Evenly distribute the shredded smoked chuck roast over the tortilla chips.
12. Drizzle the warm queso generously over the nachos, making sure to cover most chips.
13. Top the nachos with 1/2 cup ripe cherry tomatoes, 1/4 cup tangy pickled jalapeños, and 1/2 cup fresh cilantro.
14. Serve immediately with 1/4 cup cool sour cream on the side for dipping.
Delight in the contrast of textures—the crispy chips against the melt-in-your-mouth smoked beef and velvety queso. The smoky depth from the chuck roast pairs beautifully with the bright acidity of the tomatoes and the gentle heat from the jalapeños. For a fun presentation, serve these nachos straight from the baking sheet with extra queso for dipping, or layer them in individual cast iron skillets for personal portions.
Smoked Chuck Roast Hash with Fried Eggs
Let’s transform leftover smoked chuck roast into a hearty, savory breakfast hash topped with perfectly fried eggs. This methodical recipe builds layers of flavor and texture, guiding you through each step for a satisfying meal that feels both rustic and refined. You’ll learn techniques for achieving crispy potatoes, tender meat, and eggs with runny yolks that meld everything together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons of rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 cloves of garlic, minced
– 1.5 pounds of russet potatoes, peeled and cut into ½-inch cubes
– 1 pound of smoked chuck roast, shredded into bite-sized pieces
– 1 teaspoon of kosher salt
– ½ teaspoon of finely ground black pepper
– 4 large farm-fresh eggs
– 2 tablespoons of unsalted butter
– 2 tablespoons of fresh parsley, chopped
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the remaining 1 tablespoon of rich extra virgin olive oil to the skillet, then add the peeled and cubed russet potatoes in a single layer.
5. Cook the potatoes undisturbed for 5 minutes to develop a golden-brown crust on one side, then stir and continue cooking for 10-12 minutes until tender and crispy on all sides.
6. Mix in the shredded smoked chuck roast, kosher salt, and finely ground black pepper, cooking for 3-4 minutes until the meat is heated through and integrated with the potatoes.
7. Create 4 small wells in the hash mixture using a spoon, spacing them evenly apart in the skillet.
8. Place ½ tablespoon of unsalted butter into each well, allowing it to melt and bubble, about 30 seconds.
9. Crack 1 large farm-fresh egg into each well, taking care not to break the yolk.
10. Cover the skillet with a lid and cook the eggs over medium-low heat for 4-5 minutes until the whites are fully set but the yolks remain runny.
11. Remove the skillet from the heat and sprinkle the chopped fresh parsley evenly over the top.
12. Serve immediately directly from the skillet for a rustic presentation.
Vibrant textures define this dish: the crispy potatoes contrast with the tender, smoky chuck roast, while the runny egg yolks create a luscious sauce that ties everything together. For a creative twist, top each serving with a dollop of tangy sour cream or a sprinkle of sharp cheddar cheese to balance the richness, making it ideal for a leisurely weekend brunch or a comforting dinner.
Smoked Chuck Roast Ramen with Soft-Boiled Eggs
Delightfully bridging the gap between backyard barbecue and comforting noodle soup, this smoked chuck roast ramen transforms a humble cut into a deeply flavorful centerpiece. During the long, slow smoke, the beef develops a rich bark that infuses the broth with smoky complexity, while soft-boiled eggs add a creamy contrast to each satisfying slurp. Serving: 4 | Pre Time: 30 minutes | Cooking Time: 4 hours 30 minutes
Ingredients
– 3 lb well-marbled chuck roast
– 2 tbsp coarse kosher salt
– 1 tbsp freshly cracked black pepper
– 1 tbsp smoked paprika
– 8 cups rich beef broth
– 4 cloves garlic, minced
– 1 inch piece fresh ginger, grated
– 2 tbsp soy sauce
– 1 tbsp toasted sesame oil
– 4 large farm-fresh eggs
– 4 portions fresh ramen noodles
– 2 green onions, thinly sliced
– 1 sheet nori, cut into strips
Instructions
1. Pat the 3 lb well-marbled chuck roast completely dry with paper towels.
2. Combine 2 tbsp coarse kosher salt, 1 tbsp freshly cracked black pepper, and 1 tbsp smoked paprika in a small bowl.
3. Rub the spice mixture evenly over all surfaces of the chuck roast.
4. Preheat your smoker to 225°F using hickory or oak wood chips.
5. Place the seasoned chuck roast directly on the smoker grate.
6. Smoke the roast for 4 hours, maintaining a consistent 225°F temperature.
7. Transfer the smoked chuck roast to a large Dutch oven.
8. Add 8 cups rich beef broth, 4 cloves minced garlic, and 1 inch piece grated fresh ginger to the Dutch oven.
9. Bring the mixture to a gentle simmer over medium heat.
10. Cover the Dutch oven and simmer for 30 minutes until the beef is fork-tender.
11. Remove the beef from the broth and shred it using two forks.
12. Strain the broth through a fine-mesh sieve into a clean pot.
13. Stir 2 tbsp soy sauce and 1 tbsp toasted sesame oil into the strained broth.
14. Bring a separate pot of water to a rolling boil for the eggs.
15. Carefully lower 4 large farm-fresh eggs into the boiling water using a slotted spoon.
16. Boil the eggs for exactly 6 minutes and 30 seconds for perfect soft-boiled consistency.
17. Immediately transfer the eggs to an ice water bath and let cool for 5 minutes.
18. Peel the cooled eggs carefully under running water.
19. Return the shredded smoked beef to the broth and keep warm over low heat.
20. Cook 4 portions fresh ramen noodles in the egg-boiling water according to package directions, typically 2-3 minutes.
21. Divide the cooked noodles evenly among four deep bowls.
22. Ladle the hot broth and shredded beef over the noodles.
23. Halve the peeled soft-boiled eggs lengthwise and place two halves in each bowl.
24. Garnish each bowl with thinly sliced green onions and nori strips.
25. Serve immediately while steaming hot.
Hearty and deeply satisfying, the tender shreds of smoked beef melt into the rich, aromatic broth, while the soft-boiled eggs release their creamy yolks to create a luxurious sauce. For a creative twist, serve with chili crisp on the side for those who enjoy extra heat, or add a splash of rice vinegar to brighten the smoky flavors.
Smoked Chuck Roast Stuffed Bell Peppers
Crafting a comforting meal that’s both hearty and visually appealing is easier than you think with this smoked chuck roast stuffed bell pepper recipe. Combining the deep, smoky flavor of slow-cooked beef with sweet, tender bell peppers creates a dish that’s perfect for a cozy family dinner or impressive enough for guests. Follow these methodical steps to build layers of flavor from the ground up.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 3 hours 15 minutes
Ingredients
– 2 lbs smoked chuck roast, shredded into tender strands
– 6 large bell peppers (red, yellow, or orange), with firm, glossy skins
– 1 cup cooked long-grain white rice, fluffy and cooled
– 1 cup sharp cheddar cheese, freshly grated
– 1/2 cup rich beef broth, simmered to concentrate flavor
– 1/4 cup smoky barbecue sauce, with a hint of molasses
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced to a fragrant paste
– 2 tbsp extra virgin olive oil, for sautéing
– 1 tsp kosher salt, for seasoning
– 1/2 tsp freshly ground black pepper, coarsely cracked
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even cooking later.
2. Heat 2 tbsp of extra virgin olive oil in a large skillet over medium heat until it shimmers lightly.
3. Add 1 small finely diced yellow onion to the skillet and sauté for 5–7 minutes until translucent and fragrant.
4. Stir in 2 cloves of minced garlic and cook for 1 minute until aromatic, being careful not to burn it.
5. Combine the sautéed onion and garlic in a large mixing bowl with 2 lbs of shredded smoked chuck roast, 1 cup of fluffy cooked white rice, 1/2 cup of rich beef broth, 1/4 cup of smoky barbecue sauce, 1 tsp of kosher salt, and 1/2 tsp of freshly ground black pepper. Mix thoroughly until all ingredients are evenly distributed. Tip: For extra moisture, reserve a bit of broth to adjust the filling if it seems dry.
6. Slice the tops off 6 large bell peppers and remove all seeds and membranes, leaving hollow shells intact.
7. Stand the peppers upright in a baking dish and fill each one with the chuck roast mixture, packing it down gently to prevent air pockets.
8. Sprinkle 1 cup of freshly grated sharp cheddar cheese evenly over the top of each stuffed pepper.
9. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes to steam the peppers until tender.
10. Remove the foil and continue baking for an additional 15–20 minutes until the cheese is bubbly and golden brown. Tip: Check doneness by inserting a knife into a pepper—it should slide in easily with no resistance.
11. Let the stuffed peppers rest for 10 minutes before serving to allow the filling to set. Tip: Resting helps the flavors meld and makes them easier to handle without falling apart.
12. Serve warm directly from the baking dish.
Layers of smoky, savory beef meld with the sweet, softened peppers, creating a satisfying contrast in every bite. The melted cheddar adds a creamy richness that ties it all together, making these peppers ideal for a rustic platter or paired with a crisp green salad for a complete meal.
Smoked Chuck Roast French Dip Sandwiches
Mastering the art of slow-smoked beef transforms a simple sandwich into a showstopping meal, perfect for feeding a crowd or enjoying as a special weekend project. This recipe guides you through creating incredibly tender, smoky chuck roast that shreds beautifully, paired with a deeply savory au jus for dipping.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 6 hours
Ingredients
– 1 (4-pound) well-marbled chuck roast
– 2 tablespoons coarse kosher salt
– 1 tablespoon coarsely ground black pepper
– 1 tablespoon garlic powder
– 2 tablespoons robust Worcestershire sauce
– 4 cups rich beef broth
– 1 large yellow onion, thinly sliced
– 4 cloves fresh garlic, minced
– 2 sprigs fresh rosemary
– 8 soft hoagie rolls
– 8 slices provolone cheese
Instructions
1. Pat the 4-pound well-marbled chuck roast completely dry with paper towels.
2. In a small bowl, combine 2 tablespoons coarse kosher salt, 1 tablespoon coarsely ground black pepper, and 1 tablespoon garlic powder to create a dry rub.
3. Rub the Worcestershire sauce evenly over all sides of the chuck roast.
4. Apply the dry rub mixture generously, pressing it onto the entire surface of the meat.
5. Preheat your smoker to 225°F using hickory or oak wood chips for a classic smoky flavor.
6. Place the seasoned chuck roast directly on the smoker grate, fat-side up.
7. Smoke the roast for approximately 6 hours, or until the internal temperature reaches 203°F and the meat probes tenderly.
8. While the meat smokes, combine 4 cups rich beef broth, the thinly sliced large yellow onion, minced fresh garlic cloves, and 2 sprigs fresh rosemary in a medium saucepan.
9. Simmer the broth mixture over low heat for 45 minutes to create the au jus, then strain and keep warm.
10. Once the roast reaches temperature, carefully transfer it to a large bowl or cutting board and tent it loosely with foil.
11. Let the smoked chuck roast rest for 30 minutes to allow the juices to redistribute.
12. Using two forks, shred the entire roast, discarding any large pieces of fat or gristle.
13. Preheat your oven’s broiler on high.
14. Split the 8 soft hoagie rolls and place them on a baking sheet.
15. Pile a generous amount of shredded smoked beef onto the bottom half of each roll.
16. Top each sandwich with a slice of provolone cheese.
17. Place the baking sheet under the broiler for 1-2 minutes, watching closely until the cheese is melted and bubbly and the rolls are lightly toasted.
18. Place the top half of each roll on the sandwiches and slice them in half.
19. Serve each sandwich immediately with a small bowl of the warm, strained au jus for dipping.
Nothing compares to the tender, pull-apart texture of the slow-smoked beef against the soft, toasted roll and melted provolone. The rich, smoky flavor from the long cook pairs perfectly with the savory, onion-infused au jus, creating a deeply satisfying bite. For a creative twist, serve the shredded meat over crispy fries with the cheese and au jus for a decadent smoked beef poutine.
Smoked Chuck Roast Mac and Cheese
Just when you thought mac and cheese couldn’t get any better, we’re taking it to the next level by adding deeply flavorful smoked chuck roast. This recipe transforms a classic comfort dish into a show-stopping, hearty meal perfect for feeding a crowd or enjoying as indulgent leftovers. Let’s walk through each step together to ensure your success in the kitchen.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 4 hours 30 minutes
Ingredients
– 3 lbs well-marbled chuck roast
– 2 tbsp coarse kosher salt
– 1 tbsp coarsely ground black pepper
– 1 tbsp smoked paprika
– 1 lb elbow macaroni pasta
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 3 cups whole milk, warmed
– 8 oz sharp cheddar cheese, freshly grated
– 4 oz Gruyère cheese, freshly grated
– 1/2 cup panko breadcrumbs
– 2 tbsp fresh parsley, finely chopped
Instructions
1. Preheat your smoker or grill to 225°F using indirect heat and add your choice of wood chips, like hickory or applewood, for smoke flavor.
2. Pat the 3 lbs well-marbled chuck roast completely dry with paper towels to ensure a good crust forms.
3. Rub the chuck roast all over with 2 tbsp coarse kosher salt, 1 tbsp coarsely ground black pepper, and 1 tbsp smoked paprika, pressing the seasoning into the meat.
4. Place the seasoned chuck roast directly on the smoker grate, close the lid, and smoke for 4 hours, or until the internal temperature reaches 200°F and the meat is tender enough to shred easily with forks.
5. Remove the smoked chuck roast from the smoker, transfer it to a cutting board, tent it loosely with aluminum foil, and let it rest for 30 minutes to allow the juices to redistribute.
6. While the meat rests, bring a large pot of salted water to a rolling boil over high heat.
7. Add 1 lb elbow macaroni pasta to the boiling water and cook for 8 minutes, or until al dente, stirring occasionally to prevent sticking.
8. Drain the cooked pasta in a colander and set it aside; do not rinse it, as the starch helps the cheese sauce cling better.
9. In a large saucepan or Dutch oven, melt 4 tbsp unsalted butter over medium heat until it bubbles slightly.
10. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly, to form a smooth, golden roux without letting it brown.
11. Gradually pour in 3 cups whole milk, warmed, while whisking continuously to prevent lumps from forming in the sauce.
12. Cook the sauce for 5-7 minutes, whisking often, until it thickens enough to coat the back of a spoon.
13. Remove the saucepan from the heat and stir in 8 oz sharp cheddar cheese and 4 oz Gruyère cheese, both freshly grated, until fully melted and smooth.
14. Using two forks, shred the rested smoked chuck roast into bite-sized pieces, discarding any large pieces of fat.
15. Gently fold the shredded smoked chuck roast and drained elbow macaroni into the cheese sauce until everything is evenly coated.
16. Transfer the mixture to a 9×13-inch baking dish and spread it into an even layer.
17. Sprinkle 1/2 cup panko breadcrumbs evenly over the top of the mac and cheese for a crispy texture.
18. Bake in a preheated 375°F oven for 25 minutes, or until the breadcrumbs are golden brown and the edges are bubbly.
19. Remove the baking dish from the oven and let it cool for 10 minutes to allow the cheese sauce to set slightly for easier serving.
20. Garnish the finished dish with 2 tbsp fresh parsley, finely chopped, just before serving for a pop of color and freshness.
A rich, smoky aroma will greet you as this mac and cheese emerges from the oven, with the tender shreds of chuck roast melding into the creamy, sharp cheese sauce for a deeply satisfying bite. The crispy panko topping provides a delightful contrast to the velvety interior, making each spoonful a perfect balance of textures. For a creative twist, serve it alongside a simple green salad dressed with a tangy vinaigrette to cut through the richness, or pack it into individual ramekins for a cozy, portion-controlled presentation at your next gathering.
Smoked Chuck Roast Empanadas with Chimichurri
Kick off your holiday cooking with these irresistible empanadas, where smoky shredded chuck roast meets vibrant chimichurri in a flaky, golden crust—perfect for festive gatherings or a cozy winter meal. They’re surprisingly approachable, even for beginners, with a methodical process that ensures delicious results every time. Let’s walk through each step together, from smoking the beef to folding the dough, so you can create a standout dish that’ll impress any crowd.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs well-marbled chuck roast
– 2 tbsp robust smoked paprika
– 1 tbsp coarse kosher salt
– 1 tsp finely ground black pepper
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 cup cold unsalted butter, cubed
– 1/4 cup ice-cold water
– 1 large farm-fresh egg, beaten
– 1 cup fresh parsley leaves, packed
– 1/2 cup fresh cilantro leaves, packed
– 3 cloves garlic, minced
– 1/4 cup rich extra virgin olive oil
– 2 tbsp tangy red wine vinegar
– 1/2 tsp crushed red pepper flakes
Instructions
1. Preheat your smoker to 225°F and pat the chuck roast dry with paper towels.
2. Rub the chuck roast evenly with smoked paprika, kosher salt, and black pepper, coating all sides.
3. Place the seasoned chuck roast in the smoker and smoke for 3 hours, or until the internal temperature reaches 195°F and the meat shreds easily with a fork.
4. Remove the chuck roast from the smoker, let it rest for 15 minutes, then shred it finely using two forks.
5. In a large bowl, combine the shredded chuck roast with any accumulated juices and set aside.
6. To make the dough, pulse the all-purpose flour and cold cubed butter in a food processor until the mixture resembles coarse crumbs.
7. Gradually add the ice-cold water to the food processor, pulsing just until the dough comes together into a ball.
8. Tip: Handle the dough minimally to keep it tender and flaky after baking.
9. Turn the dough out onto a lightly floured surface and knead it gently for 30 seconds to form a smooth disc.
10. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to firm up.
11. While the dough chills, prepare the chimichurri by finely chopping the fresh parsley and cilantro leaves.
12. In a medium bowl, combine the chopped herbs with minced garlic, extra virgin olive oil, red wine vinegar, and crushed red pepper flakes, stirring well.
13. Tip: Let the chimichurri sit for at least 20 minutes to allow the flavors to meld and develop fully.
14. Remove the chilled dough from the refrigerator and roll it out on a floured surface to a 1/8-inch thickness.
15. Use a 4-inch round cutter to cut out circles from the dough, re-rolling scraps as needed.
16. Place 2 tablespoons of the shredded chuck roast in the center of each dough circle, then top with 1 teaspoon of chimichurri.
17. Brush the edges of each dough circle with the beaten egg to help seal them.
18. Fold each circle over the filling to form a half-moon shape, pressing the edges firmly with a fork to crimp and seal.
19. Arrange the empanadas on a parchment-lined baking sheet and brush the tops with the remaining beaten egg.
20. Preheat your oven to 375°F and bake the empanadas for 25-30 minutes, or until the crust is golden brown and crisp.
21. Tip: Rotate the baking sheet halfway through baking for even browning and to prevent hot spots.
22. Remove the empanadas from the oven and let them cool on the baking sheet for 5 minutes before serving.
Ultimate satisfaction comes from biting into these empanadas, where the flaky, buttery crust gives way to tender, smoky beef and a bright, herbaceous chimichurri that cuts through the richness. Serve them warm with extra chimichurri for dipping, or pair them with a crisp salad for a balanced meal—they’re versatile enough for appetizers or a hearty main course, making any occasion feel special.
Smoked Chuck Roast Loaded Baked Potatoes
Baking a loaded potato becomes a hearty meal when you start with a smoked chuck roast that’s been cooked low and slow until it’s fall-apart tender. This method transforms a simple baked potato into a satisfying, flavor-packed dish perfect for a cozy dinner or weekend gathering. Follow these steps carefully to achieve tender, smoky meat and perfectly crisp potato skins.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours 15 minutes
Ingredients
– 4 large russet potatoes, scrubbed clean with skins left on
– 2 lbs beef chuck roast, trimmed of excess fat
– 2 tbsp coarse kosher salt
– 1 tbsp freshly cracked black pepper
– 1 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 cup sharp cheddar cheese, freshly shredded
– ½ cup sour cream, full-fat and chilled
– ¼ cup unsalted butter, softened at room temperature
– ¼ cup fresh chives, finely chopped
– 1 cup beef broth, low-sodium and rich in flavor
Instructions
1. Preheat your oven to 400°F (204°C).
2. Pierce each russet potato 8–10 times with a fork to allow steam to escape during baking.
3. Rub the potatoes lightly with 1 tbsp of olive oil and sprinkle with 1 tsp of the coarse kosher salt.
4. Place the potatoes directly on the oven rack and bake for 50–60 minutes, until the skins are crisp and a fork inserts easily into the center.
5. While the potatoes bake, combine the remaining coarse kosher salt, freshly cracked black pepper, smoked paprika, and garlic powder in a small bowl to create a dry rub.
6. Pat the beef chuck roast dry with paper towels, then coat it evenly on all sides with the dry rub mixture.
7. Heat a large cast-iron skillet over medium-high heat until it’s smoking hot, about 3 minutes.
8. Sear the chuck roast for 3–4 minutes per side until a deep brown crust forms. Tip: Don’t move the roast while searing to ensure a proper crust develops.
9. Transfer the seared roast to a slow cooker and pour in the rich beef broth.
10. Cover and cook on low for 4 hours, until the meat shreds easily with two forks. Tip: For extra smokiness, add a teaspoon of liquid smoke to the broth before cooking.
11. Remove the potatoes from the oven and let them cool for 5 minutes.
12. Slice each potato open lengthwise and fluff the insides gently with a fork.
13. Stir the softened unsalted butter into the potato flesh until fully melted and incorporated.
14. Shred the smoked chuck roast using two forks, discarding any large pieces of fat.
15. Divide the shredded meat evenly among the four potatoes, piling it high on top.
16. Sprinkle the freshly shredded sharp cheddar cheese over the meat.
17. Return the loaded potatoes to the oven and bake at 400°F for 5–7 minutes, just until the cheese is melted and bubbly.
18. Remove from the oven and top each potato with a dollop of chilled sour cream and a sprinkle of finely chopped fresh chives. Tip: For added crunch, garnish with crispy fried onions or crumbled bacon.
19. Serve immediately while hot and bubbly.
When you take that first bite, you’ll experience the contrast of the crisp potato skin against the tender, smoky chuck roast, all brought together by the creamy sour cream and sharp cheddar. The rich, savory flavors meld beautifully, making each forkful a comforting delight. For a fun twist, try serving these loaded potatoes alongside a simple green salad or as a hearty game-day appetizer cut into smaller portions.
Smoked Chuck Roast Philly Cheesesteak
Often, the best comfort foods come from transforming humble ingredients into something extraordinary. Our Smoked Chuck Roast Philly Cheesesteak does just that, taking a budget-friendly cut of beef and turning it into a smoky, melty masterpiece that’s perfect for feeding a crowd. Let’s walk through each step together to ensure your success.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours 30 minutes
Ingredients
– 3 lbs well-marbled chuck roast
– 2 tbsp coarse kosher salt
– 1 tbsp coarsely ground black pepper
– 1 tbsp smoked paprika
– 2 tbsp rich extra virgin olive oil
– 2 large yellow onions, thinly sliced
– 2 large green bell peppers, thinly sliced
– 8 oz sliced provolone cheese
– 6 soft hoagie rolls, split
Instructions
1. Preheat your smoker or grill to 225°F using hickory or oak wood for a robust smoky flavor.
2. Pat the 3 lbs well-marbled chuck roast completely dry with paper towels to ensure a good crust forms.
3. Rub the chuck roast evenly with 2 tbsp coarse kosher salt, 1 tbsp coarsely ground black pepper, and 1 tbsp smoked paprika, covering all sides.
4. Place the seasoned chuck roast directly on the smoker grate and smoke for 4 hours, or until the internal temperature reaches 200°F and the meat is fork-tender.
5. Remove the chuck roast from the smoker, wrap it tightly in aluminum foil, and let it rest for 30 minutes to allow the juices to redistribute.
6. While the meat rests, heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
7. Add 2 large yellow onions, thinly sliced, and 2 large green bell peppers, thinly sliced, to the skillet and sauté for 8-10 minutes until softened and lightly caramelized.
8. Shred the rested chuck roast using two forks, discarding any large pieces of fat.
9. Divide the shredded meat evenly among the split 6 soft hoagie rolls, topping each with the sautéed onions and peppers.
10. Layer 8 oz sliced provolone cheese over the meat and vegetable mixture on each roll.
11. Place the assembled sandwiches under a preheated broiler for 2-3 minutes, watching closely until the cheese is bubbly and golden brown.
12. Serve the sandwiches immediately while hot.
Vividly tender and packed with deep smoky notes, this cheesesteak offers a satisfying pull with every bite, thanks to the slow-cooked chuck roast. The melted provolone adds a creamy contrast that melds beautifully with the sweet caramelized vegetables. For a fun twist, serve it open-faced with a side of au jus for dipping, or chop any leftovers to top a hearty salad the next day.
Smoked Chuck Roast Cuban Sandwich
Kicking off the holiday season with a twist on a classic, this smoked chuck roast Cuban sandwich transforms humble ingredients into a showstopping meal. Perfect for feeding a crowd with minimal fuss, it combines the deep, smoky flavors of slow-cooked beef with the bright, tangy notes of traditional Cuban accompaniments. Let’s walk through each step together to ensure your sandwich is as delicious as it is impressive.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 4 hours 30 minutes
Ingredients
– 3 pounds well-marbled chuck roast
– 2 tablespoons fragrant smoked paprika
– 1 tablespoon coarse kosher salt
– 1 teaspoon freshly cracked black pepper
– 2 tablespoons golden yellow mustard
– 1 cup tangy dill pickle slices
– 6 slices nutty Swiss cheese
– 6 slices sweet ham
– 6 soft Cuban bread rolls
– 4 tablespoons creamy unsalted butter, softened
Instructions
1. Preheat your smoker or grill to 225°F using indirect heat, and soak 2 cups of wood chips in water for 30 minutes to create steady smoke.
2. Pat the 3 pounds of well-marbled chuck roast dry with paper towels to ensure a good crust forms during smoking.
3. Rub the chuck roast evenly with 2 tablespoons of fragrant smoked paprika, 1 tablespoon of coarse kosher salt, and 1 teaspoon of freshly cracked black pepper, pressing the spices into the meat.
4. Place the seasoned chuck roast on the smoker grate, add the drained wood chips to the coals or smoker box, and smoke for 4 hours until the internal temperature reaches 200°F and the meat shreds easily with a fork.
5. Remove the smoked chuck roast from the smoker, tent it loosely with aluminum foil, and let it rest for 30 minutes to allow the juices to redistribute.
6. Shred the rested chuck roast into bite-sized pieces using two forks, discarding any large pieces of fat for a tender texture.
7. Slice the 6 soft Cuban bread rolls in half horizontally, being careful not to cut all the way through to keep them intact for filling.
8. Spread 2 tablespoons of golden yellow mustard evenly on the bottom halves of all the rolls for a tangy base layer.
9. Layer 1 cup of tangy dill pickle slices over the mustard on each roll to add a crisp, acidic contrast to the rich meat.
10. Divide the shredded smoked chuck roast evenly among the 6 rolls, packing it gently to create a hearty filling.
11. Top the chuck roast on each roll with 1 slice of sweet ham and 1 slice of nutty Swiss cheese for a classic Cuban flavor combination.
12. Close the rolls with the top halves and spread 4 tablespoons of creamy unsalted butter evenly on the outside of each sandwich.
13. Heat a large skillet or griddle over medium heat until a drop of water sizzles, then cook the sandwiches for 3-4 minutes per side until the bread is golden brown and the cheese is melted.
14. Remove the sandwiches from the skillet, slice them in half diagonally, and serve immediately while hot and crispy.
Mouthwatering and satisfying, this sandwich boasts a tender, smoky chuck roast that melts in your mouth, balanced by the sharp bite of pickles and mustard. The buttery, toasted bread adds a delightful crunch that contrasts with the gooey Swiss cheese. For a creative twist, serve it with a side of plantain chips or a light cabbage slaw to round out the meal.
Summary
Mouthwatering smoked chuck roast recipes await in this roundup, offering BBQ lovers endless inspiration for tender, flavorful meals. We hope you find a new favorite to fire up your smoker! Don’t forget to leave a comment telling us which recipe you loved most and share this article on Pinterest to spread the BBQ joy. Happy smoking!
