Have you ever had smoked chuck roast?
Our daughter is back in school, and the morning temperatures are creeping into the high 40s. In just a few more weeks the leaves will start to turn color, and Fall will be here! I love the Fall and everything that comes with it. More football, great weather, and the first signs of comfort food creeping its way onto our table. One of those comfort foods that I just love to make, is smoked chuck roast.
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Why I Love Smoked Chuck Roast
One of my favorite ways to use chuck roast is by slicing it thin after a long session on my smoker. Serve it next to some smoke-roasted butternut squash, and you have a meal that is perfect for Fall.
Other Ingredients You'll Need for Smoked Chuck Roast
In addition to the chuck roast, you'll also need the following ingredients:
- Yellow Mustard
- Garlic Powder
- Onion Powder
- Butternut Squash
- Brown Sugar
Prepping the Chuck Roast
When you're ready to get started, get out a cast-iron skillet just large enough to hold your chuck roast. Apply a thin layer of yellow mustard to the surface of the chuck roast, and then apply your bbq rub - recipe below - to all sides of the chuck roast.
Smoking a Chuck Roast
Set up your smoker to smoke at 275 degrees using indirect heat. When the smoker is up to temp place the cast-iron skillet in the smoker. Let the chuck roast smoke for about two hours, and then flip in the skillet.
I like using a cast-iron skillet to smoke chuck roast because it allows the meat to cook in its own juices. I flip after two hours to help develop a bark on all sides of the meat.
When the internal temperature of the chuck roast hits 160 degrees cover the skillet tightly with foil. Continue cooking until the internal temp hits 200 degrees, approximately 4-5 hours of total cook time.
When the chuck roast gets to temp remove it from the smoker and place in a cooler to let it rest for about an hour.
After an hour remove the cast-iron skillet from the cooler and remove the chuck roast. Slice it thin against the most prominent grain of the meat.
Roasted Butternut Squash
While the smoked chuck roast is resting in the cooler, you can cook the butternut squash. It's easy to do! Remove the skin from the squash using a vegetable peeler. Once all of the skin is removed cut the squash in half.
Scoop out the seeds and stringy mess from the inside of the squash, and then cut it into cubes. I shoot for 1x1 cubes here but the size is up to you. Toss the cubes in some olive oil, and then sprinkle with salt, pepper, and brown sugar.
Place the cubes on a lined baking sheet and cook in the smoker at 375 degrees for about 30-45 minutes.
A Delicious Meal - Smoked Chuck Roast and Roasted Butternut Squash
This is such an easy meal to put together, and the beefy flavor of the chuck roast compliments the butternut squash perfectly. I hope you take the time to make this meal, it's definitely worth it.
Love this recipe? Check out my fool-proof smoked brisket recipe!
Smoked Chuck Roast and Butternut Squash
- 4-5 pound Beef Chuck Roast
- 1 Whole Butternut Squash
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Brown Sugar
- 1 Tbsp Yellow Mustard
Chuck Roast Rub
- 1 Tbsp Kosher Salt
- 1 Tbsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp espresso Ground Coffee
- Apply a thin coat of yellow mustard to the surface of the chuck roast.
- Coat the chuck roast with bbq rub. Place the chuck roast in a cast-iron skillet.
- Set up your smoker to smoke at 275 degrees using indirect heat.
- Smoke the chuck roast for 2 hours, and then flip in the cast iron skillet.
- Continue cooking until the internal temperature hits 160 degrees, and then cover tightly with foil. When the internal temperature hits 200 degrees remove the cast iron skillet from the smoker and place in a large cooler to rest.
- While the chuck roast is resting peel the butternut squash, scoop out the seeds, and cube it.
- Coat in olive oil and toss in salt, pepper, and brown sugar.
- Arrange the cubes on a lined baking sheet and cook in your smoker at 375 degrees for 25 minutes.