Step 1: Prep the Chuck Roast

Remove the chuck roast from the packaging.

Pat it completely dry with paper towels (this is key for a great crust).

Season generously on all sides with salt, pepper, and granulated garlic (or your favorite rub).

Let the roast sit at room temperature for about 20–30 minutes.

Step 2: Fire Up the Pellet Grill

Load your pellet grill (like a Z Grills) with cherry pellets.

Set the temperature to low smoke (160–200°F).

If your grill has a Super Smoke setting, turn it on.

Step 3: Slow Smoke (Reverse Sear Step 1)

Place the chuck roast on the middle rack of the grill.

Insert a temperature probe if you have one.

Smoke for 45 minutes to 1 hour, or until the internal temp reaches:

97–100°F for medium-rare finish

Up to 110°F if you prefer it more done

Step 4: Rest & Heat the Grill

Remove the roast and let it rest briefly on a cutting board.

Crank your grill up to high heat (around 500°F).

Step 5: Sear (Reverse Sear Step 2)

Place the roast on the lower grate directly over the fire pot.

Close the lid and sear for:

2 minutes, then rotate (quarter turn)

Another 1–2 minutes for even crust

Flip and continue cooking until internal temp reaches:

120–125°F for medium-rare

Step 6: Final Rest

Remove from grill and let rest for 10 minutes.

Slice against the grain into steak-like cuts.

Serve
Slice it up and enjoy—this turns a budget-friendly chuck roast into something that eats like a steakhouse cut.

Pro Tips
Dry surface = better crust

Don’t skip the rest after searing (keeps it juicy)

Slice against the grain for tenderness

Cherry pellets add a mild, slightly sweet smoke flavor that works great with beef