Smoked Chuck Roast

Name: Smoked Chuck Roast with Slow Cooker Finish
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb chuck roast; 1 tbsp olive oil; 1/4 cup steak seasoning; 2 cups bone broth

This smoked chuck roast combines 3 hours of smoking to build a flavorful bark with a slow cooker finish in bone broth, resulting in fall-apart tender beef that shreds easily.

⚡Slow Cooker

🌍American 🏷️Smoked chuck roast 🏷️Chuck roast 🏷️Beef 🏷️Smoked beef Bbq

🏷️

🏷️Slow cooker beef

-0:00

jackiehartlaubonTikTok

Total

6h 5m

Servings

6

Difficulty

Medium

Est. Cost

$11–$18

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

3 lb chuck roast
1 tbsp olive oil
1/4 cup steak seasoning
2 cups bone broth

4 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Pat the chuck roast dry. Drizzle with olive oil to act as a binder.
2
Generously coat all sides of the chuck roast with your favorite steak seasoning.
3
Preheat your smoker to 225°F.
4
Place the seasoned roast directly on the smoker grates and cook for 3 hours, flipping it over halfway through.
5
After 3 hours, transfer the smoked chuck roast to a slow cooker.
6
Pour the bone broth into the slow cooker around the roast.
7
Cover and cook on low for 3 to 4 hours, or until the meat is fall-apart tender.
8
Remove the roast from the slow cooker and shred with two forks. Serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Pat the roast completely dry before smoking and seasoning — this helps the bark develop properly and the seasoning adhere better.
Maintain a consistent smoker temperature around 225°F during the first 3 hours for even smoke penetration and bark formation.
The transition from smoker to slow cooker should happen while the roast still has internal carryover time — don't wait for it to cool completely.
Shred the roast while it's still warm from the slow cooker liquid, as it will be easier to pull apart and absorb the broth flavor.

Substitutions

Bone broth → beef broth or beef stock (same moisture, slightly less collagen)
Steak seasoning → equal parts smoked paprika, garlic powder, salt, and black pepper (1 tbsp total)
Olive oil → butter or avocado oil (for searing/seasoning adhesion)

Storage & make-ahead

Store shredded roast and broth together in an airtight container for up to 4 days refrigerated; reheat gently on the stovetop or in a slow cooker with extra broth to prevent drying.

Equipment

Smoker · Slow cooker

Common Questions

How long does it take to smoke a chuck roast?

This recipe smokes the roast for 3 hours to build the bark and smoky flavor, then finishes it in a slow cooker with bone broth until tender.

Can I skip the slow cooker and smoke the roast all the way through?

Yes, you can smoke the entire roast at 225°F until it reaches 203°F internal temperature, though the bone broth finish adds extra tenderness and moisture.