Smoked Chuck Roast
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
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.
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Pat the chuck roast dry. Drizzle with olive oil to act as a binder.
Generously coat all sides of the chuck roast with your favorite steak seasoning.
Preheat your smoker to 225°F.
Place the seasoned roast directly on the smoker grates and cook for 3 hours, flipping it over halfway through.
After 3 hours, transfer the smoked chuck roast to a slow cooker.
Pour the bone broth into the slow cooker around the roast.
Cover and cook on low for 3 to 4 hours, or until the meat is fall-apart tender.
Remove the roast from the slow cooker and shred with two forks. Serve immediately.
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.
Smoker · Slow cooker
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.
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.
Smoke to an internal temperature of around 165°F, then finish in the slow cooker until it reaches 203°F for maximum tenderness.
Yes, beef broth or beef stock work well as substitutes for bone broth.
The roast is ready to shred when it's fall-apart tender and a fork easily pulls the meat apart into strands.
