One patient cook
Smoked and Braised Chuck Roast for Two Dinners
Smoke gives the outside of this small chuck roast a seasoned crust. A covered braise finishes the meat until it pulls into tender pieces, with onions and cooking juices to spoon over the top.
- Makes
- 4 main portions from a 2 pound boneless chuck roast
- Preparation
- About 20 minutes
- Cooking or chilling
- About 4 to 6 hours, plus 20 minutes resting
Get everything ready
Ingredients
4 main portions from a 2 pound boneless chuck roast
What you need
Smoker, oven, covered oven safe braising pan, food and chamber thermometers, heat protection and clean forks.
Time to cook
Method
Season and smoke
Heat the smoker to 275°F and check the cooking area temperature. Trim thick hard surface fat from the roast, leaving softer marbling. Season with salt, pepper and garlic powder. Smoke about 2 to 3 hours until the surface is dark and set, often around 160°F to 170°F inside.
Prepare the braise before transfer
Heat the oven to 300°F. In an oven safe braising pan, warm the oil over medium heat. Soften the onion for 5 minutes. Stir in garlic and tomato paste for 1 minute, then add the stock and bring to a simmer.
Cover and cook gently
Move the roast directly from smoker to the hot braising liquid. Cover tightly and place in the oven. Cook about 2 to 3 hours, checking after 2 hours. Add a little hot water if the pan becomes dry.
Check tenderness
The roast is ready when a fork twists easily in several thick areas and the meat separates without force, often near 200°F to 205°F. That higher range is for texture, beyond the USDA minimum. Keep cooking if it is still firm.
Rest and divide
Rest covered for 20 minutes on a heatproof surface. Skim excess fat from the liquid and pull the beef into large pieces. Divide into four moderate main portions. Serve two now if planning two dinners and promptly refrigerate the other two with some juices in shallow containers.
Before you make it
Give the roast a buffer
A stubborn roast can take longer than the estimated window. Do not schedule guests around a precise finishing minute.
Two dinners means planned storage
The recipe makes four main portions. For two people that can be two meals, provided the second portion is cooled promptly and reheated to 165°F later. Rice, potatoes or sandwich rolls are separate ingredients.
Temperature comes first
USDA gives beef and pork steaks, chops and roasts a minimum of 145°F before removal from heat, followed by at least 3 minutes of rest. See the USDA food safety guidance.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
Read the chuck cut note and covered cooking and handling guidance.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.