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Smoked English Chuck Roast & Vegetables



Pregame Plan: The night before you cook, with the roast thawed out, apply a dry rub of equal parts salt, black pepper and garlic powder all the sides of the roast. Cover with plastic wrap and place in the refrigerator overnight.

Step 1: Preheat your smoker to 225 degrees F. I’m smoking these with oak wood today You can use any wood you would like. Here are some other options.

Step 2: Put the roast directly on the rack in the smoker. You will cook for approximately 3 hours – You want to spray with beef stock every hour to add moisture to the meat to keep it from drying out.


Step 3: After the first three hours, you will put in a pan or dish with equal parts beef stock and water. Quarter slice an onion and lay the onion flats in the beef stock/water mixture. You will pull the roast from the smoker and place it on top of the onions in the broth.


Step 4: Place the pan, uncovered, back in the smoker and bump the cooking temperature to 275 degrees F. Cook to an internal temperature off 165 degrees F – This will most likely be where your stall period sets in (the stall period is when you reach an internal temperature that doesn’t increase for a period of time). Cook time at this stage will be about another 2 hours or so.


Step 5: Optional – If you want to while you’re waiting, cut up some carrots, onions, and potatoes to put in after the next step!

Step 6: Once the internal temperature hits around 165 degrees (or you hit the stall period) pull the pan out of the smoker and add in your sliced vegetables. Then, you will cover the pan with foil and cook for approximately another two hours or so until your internal temperature hits 200 degrees F.

Step 7: With the internal temperature at 200 degrees, you will remove the pan (be careful, the broth is super hot...I learned the hard way) and let the roast rest covered for about 15-20 minutes.

Step 8: Here’s the gravy recipe

  • 4 tablespoons of butter

  • 4 tablespoons of flour

  • 2-3 cups of the broth from the pan in the smoker (of if you dumped it already, 1 ½ cups beef stock and 1 ½ cups water)

  • Step 1: Melt the butter in a pan

  • Step 2: Once melted, add the 4 tablespoons of flour and stir continuously into a paste – it is very important to not stop stirring until you have a nice thickened paste

  • Step 3: Slowly pour in the broth about ½ cup at a time while continuously stirring

  • Step 4: Once the gravy is the consistency you want it, add in about ¼ cup of milk and mix in to make the gravy creamy.


Step 9: Pull the beef and serve with vegetables and gravy. Enjoy!


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