Charcoal-Smoked Beef Chuck Roast with Peppers and Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A hearty beef chuck roast smoked over charcoal with sweet peppers and onions for a tender, smoky dinner packed with rich flavors. This american-inspired bbq & smoked ready in about 260 minutes pairs pounds beef chuck roast, tablespoons kosher salt, tablespoon coarse black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pounds beef chuck roast
• 2 tablespoons kosher salt
• 1 tablespoon coarse black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons olive oil
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips green bell pepper
• 1 large, sliced into strips yellow onion
• enough for 4 hours of smoking charcoal briquettes
• 3 chunks hickory wood chunks

Instructions

1. Step 1: Prepare your charcoal smoker by lighting enough charcoal briquettes to maintain a steady 225°F temperature and add 3 hickory wood chunks for smoke flavor.
2. Step 2: Rub 4 pounds beef chuck roast evenly with 2 tablespoons kosher salt, 1 tablespoon coarse black pepper, 1 tablespoon garlic powder, and 1 tablespoon onion powder.
3. Step 3: Drizzle 2 tablespoons olive oil over the roast and rub to coat thoroughly.
4. Step 4: Place the chuck roast on the smoker grate and smoke for about 4 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is fork-tender.
5. Step 5: During the last hour of smoking, add the 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 1 large sliced yellow onion to a cast iron skillet. Place the skillet on the smoker grate and cook until the vegetables are tender and slightly charred, about 45 minutes.
6. Step 6: Remove the beef and vegetables from the smoker. Let the roast rest for 15 minutes before slicing against the grain. Serve with the smoked peppers and onions on the side.