If Sunday dinner had a scent, it would smell exactly like this beef chuck roast on the pellet grill. Rich. Smoky. Slightly sweet onions mingling with savory beef juices. It’s the kind of meal that makes neighbors peek over the fence and ask, “Whatcha cooking?”

And if you’ve ever stood in front of your smoker wondering, Is it done yet? or Why is it stuck at 160°F?, you’re in good company. This recipe takes the guesswork out and gives you juicy, fall-apart-tender beef with minimal hands-on time. Just a little prep, some patience, and a big reward at the end.

Why You’ll Love This Beef Chuck Roast on the Pellet Gril

• Set-it-and-forget-it smoker magic. Your pellet grill does the heavy lifting here.
• Big flavor, simple ingredients. Just beef, broth, onion, and some seasoning.
• Perfect for gatherings. Feeds a crowd and makes epic leftovers (hello, sandwiches).
• Comfort food vibes. Think pot roast meets barbecue—cozy and craveable.

Ingredients

Here’s what you’ll need to make this smoked chuck roast a reality:

• ▢ 1 chuck roast (3–4 pounds)
• ▢ 1 yellow or white onion, sliced
• ▢ 3 cups beef stock (divided)
• ▢ 3 tablespoons Hey Grill Hey Beef Rub (or a mix of salt, pepper, and garlic powder)

Step-by-Step Instructions

1. Preheat your smoker.

Set your pellet grill to 225°F with the lid closed and let it preheat for 10–15 minutes.

2. Season that roast like you mean it.

Rub the chuck roast generously with your seasoning blend. Don’t be shy—press it in so it sticks.

Pro tip: Season it the night before and let it hang out in the fridge. More flavor, less stress.

3. Smoke low and slow.

Place the roast directly on the grill, fat-side up. Let it smoke for 3 hours, spritzing with 1 cup of the beef stock once every hour to keep things juicy.

4. Set up the flavor bath.

In a large foil pan, lay down your sliced onions and pour in the remaining 2 cups of stock. Gently move the roast into the pan and set it back on the grill.

5. Turn up the heat just a touch.

Bump your smoker to 250°F. Keep cooking until the roast hits 165°F internally—this can take about 3 more hours.

Heads up: There’s a “stall” where it might sit around 160°F for a while. Totally normal. Go take a break.

6. Cover and finish.

Once it hits 165°F, cover the pan tightly with foil. Let it ride until the meat reaches 200–202°F. You’ll know it’s ready when a thermometer slides in like it’s butter.

7. Rest, shred, serve.

Let the roast rest for 15 minutes. Then shred it up, separating out any fat and mixing the juicy bits back in.
Serve as-is, or spoon over mashed potatoes, stuff into rolls, or dunk in au jus like a French dip.

Tips & Tricks

• No beef rub? Just mix equal parts kosher salt, black pepper, and garlic powder.
• Out of beef stock? Chicken stock works in a pinch, or even a splash of beer.
• Wanna add more smoke? Toss in a chunk of hickory or oak if your smoker allows.
• Make-ahead friendly. You can smoke it the day before and reheat in its juices—still amazing.

FAQs

Can I make this ahead of time?
Yes! Store it in its cooking liquid in the fridge, then gently reheat in a covered dish at 300°F until warm.

Can I freeze the leftovers?
Absolutely. Shred the meat, let it cool, and freeze it in freezer bags with some cooking liquid.

What can I serve this with?
Mashed potatoes, roasted veggies, slider buns, or even over mac and cheese. It’s super versatile.

Do I have to use a pellet grill?
It’s ideal, but any smoker that holds a steady temp works. Even an oven works in a pinch (just less smoky).

There’s something so satisfying about pulling a roast off the smoker and having it fall apart under your fork like it’s been waiting all day to be eaten (spoiler: it has). This beef chuck roast on the pellet grill is a weekend-worthy dish that feels like a hug on a plate—hearty, flavorful, and totally worth the slow-cook love.

Beef Chuck Roast on Pellet Grill

Print Recipe

This smoked beef chuck roast combines the rich flavors of barbecue with the comforting essence of a classic pot roast. Perfect for gatherings or a hearty family meal, it’s a set-it-and-forget-it recipe that delivers tender, juicy meat every time.

Course Main

Cuisine American

Keyword Beef, Chuck Roast, Smoked

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Resting Time 15 minutes mins

Total Time 7 hours hrs 15 minutes mins

Servings 8 servings

Calories 450

Equipment

• Pellet Grill
• Meat Thermometer
• Foil Pan
• Aluminum Foil

Ingredients

Beef Chuck Roast

• 1 chuck roast 3–4 pounds
• 1 yellow or white onion sliced
• 3 cups beef stock divided
• 3 tbsp Hey Grill Hey Beef Rub or a mix of salt, pepper, and garlic powder

Instructions

• Preheat your pellet grill to 225°F (107°C) with the lid closed and let it preheat for 10–15 minutes.
• Rub the chuck roast generously with your seasoning blend. Press it in so it sticks well.
• Place the roast directly on the grill, fat-side up. Smoke for 3 hours, spritzing with 1 cup of beef stock once every hour to keep it moist.
• In a large foil pan, lay down the sliced onions and pour in the remaining 2 cups of beef stock. Transfer the roast into the pan and set it back on the grill.
• Increase the grill temperature to 250°F (121°C). Continue cooking until the roast reaches an internal temperature of 165°F (74°C), approximately 3 more hours.
• Once the roast hits 165°F, cover the pan tightly with aluminum foil. Continue cooking until the meat reaches 200–202°F (93–94°C). A thermometer should slide in easily when it’s done.
• Let the roast rest, covered, for 15 minutes. Then shred the meat, discarding any excess fat, and mix it with the juices in the pan. Serve as desired.

Notes

For added flavor, consider seasoning the roast the night before and letting it rest in the refrigerator. If you don’t have beef stock, chicken stock or a splash of beer can be used as substitutes. Leftovers make excellent fillings for sandwiches, tacos, or can be served over mashed potatoes.