Smoked Chuck Roast (Paleo, Whole30 + Keto) | The Real Simple Good Life

Smoked Chuck Roast (Paleo, Whole30 + Keto)

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!

Pulled smoked chuck roast horizontal image with mustard sauce over top

Disclaimer: We partnered with Moink to bring you this post. We only work with companies and brands we truly believe in and use ourselves. Therefore, all opinions and recipes are entirely our own. Thank you for supporting Real Simple Good and our partners.

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.

Pulled smoked chuck roast close up at angle with mustard sauce over top

Why a smoked chuck roast?

While the “holy grail” cut for smoking beef low and slow is probably brisket, I like chuck roast because it’s usually a little cheaper and turns out just as flavorful after smoking. I do like to cook a smoked chuck roast to a higher temperature (205°-210°) so it pulls easily. You can pull it off at 195° if you prefer it sliced or chopped, but it will be a little tougher at this temp. Taking it up to 205° helps to make the meat tender and easy to pull.

Pulled smoked chuck roast vertical image with mustard sauce on the side

Where to get quality chuck roast?

We’ve been loving Moink to help supplement our freezer when we run out of the pork and beef we get from the pigs and cows Justin’s mom raises. It’s been so great having quality cuts in our freezer and being well-stocked. It makes cooking healthy meals easier and requires less shopping around to find good meat. Make sure to sign up for the Moink newsletter to get awesome deals and special offers right to your inbox! You can also save $20 off your first box with the code REALSIMPLEGOOD at checkout!

Pulled smoked chuck roast in a bowl with greens and cauliflower with mustard sauce over top

An easy mustard sauce

Included in the recipe is an easy mustard sauce to go with this smoked chuck roast. Since we struggle to find sauces without refined sugar, we made this one with just a touch of maple syrup. This balances out well with the tangy vinegar and mustard, but is completely optional if you are doing a Whole30 or eating low-carb.

Pulled smoked chuck roast vertical image with mustard sauce over top

Some other grilling recipes

Your turn to try this smoked chuck roast

It’s the time of year to cook on the grill and this smoked chuck roast is an excellent option for a summer gathering. If you try it, leave a comment below and let us know how it goes. Also, take a pic to share on Instagram and tag us @realsimplegood. Make sure you give us a follow if you don’t already, too. We’d love to stay connected!

Pulled smoked chuck roast close up at angle with mustard sauce over top. Text on top for pinterest.

Like this Recipe?


Pulled smoked chuck roast close up image at top and bottom with text in the middle for pinterest.

Smoked Chuck Roast (Paleo, Whole30 + Keto)

3.75 from 8 votes
Prep Time: 10 minutes
Cook Time: 7 hours
Resting Time: 30 minutes
Total Time: 7 hours 10 minutes
Servings: 8
Calories: 456kcal
Author: Justin + Erica Winn
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.
Print Recipe Rate Recipe


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!


TIP: If your roast finishes before you are ready to eat, it can be kept warm for several hours. Simply wrap it with aluminum foil and then wrap it in a towel. Placing it in a cooler to keep it warm until you’re ready to eat it.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include maple syrup for this recipe.  See our full nutrition information disclosure here


Calories: 456kcal | Carbohydrates: 3g | Protein: 45g | Fat: 28g | Saturated Fat: 12g | Fiber: 1g
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!

2 thoughts on “Smoked Chuck Roast (Paleo, Whole30 + Keto)

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.