> Smoked Chuck Roast (Paleo, Whole30 + Keto)
This smoked chuck roast is an easy recipe that's Paleo, Whole30 and Keto! A simple rub and sugar free sauce go perfectly with tender smoked chuck roast.
If you have a little extra time and want a truly amazing BBQ meal, you should give this smoked chuck roast recipe a try! A simple smoking method makes it easy for even a novice cook and results in tender, flavorful beef. With clean seasonings and a sugar free sauce, it’s Paleo, Whole30 and Keto too!
DON’T BE AFRAID OF SMOKING MEAT
While smoking a roast may sound daunting, it’s really pretty easy. This is especially true if you have an electric smoker or pellet smoker like a Traeger. These keep a consistent temperature and allow you to set the temp and forget about it. Smoking on a charcoal grill is a little more difficult, but you can see some setup tips for a charcoal grill in this video.
For the rub:
- 1 tbsp sea salt
- 1 tbsp ground pepper
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp Italian seasoning
For the sauce:
- Prepare the rub by combining the rub ingredients in a small bowl or jar and mixing well.
- Place the chuck roast in a shallow pan or dish. Rub a liberal amount of the rub all over the roast. If you have the time, you can cover the roast at this point and refrigerate it for up to 24 hours. If you do refrigerate, be sure to allow the roast to sit out and come to room temperature before smoking (sit for an hour at least).
- Follow your smoker’s instructions to bring the temperature up to 225° Fahrenheit.
- Place the chuck roast in the smoker. Smoke until the internal temperature reaches 140°-150° Fahrenheit (4-5 hours). Spritz the roast with apple cider vinegar every hour.
- Once the roast has reached 140°-150° Fahrenheit, warm up the beef broth in a pan on the stove or the microwave. You want it hot so it doesn’t cool off the roast. Place the roast in a roasting pan and and pour in the beef broth around it. Cover the pan with aluminum foil or tent with parchment paper.
- Place the roast back in the smoker and you can turn the smoker heat up to 250 or even 300° F. Continuously monitor the temperature with a thermometer.
- If you want chopped beef with more texture, pull the roast off when it reaches 195°. For a 4 lb roast, this will take another 2 or so hours. However, if you want more of a pulled/shredded texture, leave the roast on until it reaches at least 205° or as high as 210° F. Cooking it to this higher temp will further break down the fat and collagen in the meat, making it “fork tender”.
- Remove the chuck roast from the smoker and let it rest for at least 20-30 minutes, tented with foil or parchment paper. (See recipe notes)
- While the roast is resting, prepare the sauce. Add all of the sauce ingredients to a small saucepan. Heat over low heat, stirring to mix, until the sauce is warmed through and all of the ingredients are mixed well. Serve warm or cold.
- Shred the roast with 2 forks or meat forks or simply chop it up. Serve topped with sauce and enjoy!
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