• 1. Prep the Beef
  Season the chuck roast generously on all sides with kosher salt and fresh cracked black pepper.

  Let it rest on the cutting board while you fire up the smoker.

  2. Fire Up the Z Grills
  Load the Z Grills 700 Series with oak pellets.

  Set the temperature to 270°F.

  Once preheated, place the chuck roast on the middle shelf.

  Close the lid and smoke for 2 hours — no peeking.

  3. Build the Braise
  After the 2-hour smoke:

  Remove the chuck roast and place it into a large tin pan.

  In the same pan, add:

  Chopped garlic

  Granulated garlic

  Granulated onion

  Dried parsley

  Dash of kosher salt

  Carrots, onions, and potatoes

  In a separate container, mix together:

  16 oz water

  2 tsp Better Than Bouillon beef base

  2 tbsp cornstarch

  1 tbsp soy sauce

  1 tbsp Worcestershire sauce

  Pour this mixture over the roast and vegetables.

  Add the butter pieces on top.

  Cover the pan tightly with foil.

  4. Cook Until Tender
  Return the covered pan to the smoker at 270°F.

  Cook for an additional 3 hours.

  At the 5-hour total mark, the chuck roast should be 200°F+ and fork-tender.

  5. Finish the Roast
  Carefully remove the foil — watch for a blast of steam.

  Shred or pull apart the beef, removing any large pieces of fat you can see or feel.

  Mix the beef back into the vegetables and gravy until everything is coated and combined.

  Serving Suggestions
  Serve this smoky, buttery pot roast:

  Over egg noodles

  Over mashed potatoes

  Inside a sandwich

  Or straight from the pan with a spoon… no judgment

Highlights

prep the chucks with Salt and Pepper while you fire up the Z...
Smoke 2 hours no peeks @270
Cover with foil in your mixer and cook another 3 hours.

Pit Temp 270f
rest no rest needed