For people who have never smoked a brisket before or who live in small homes, the thought of smoking an entire brisket can be scary, expensive, and even wasteful. Pitmasters who are smart choose the chuck roast, which is brisket’s little brother and a cheap, easy-to-use cut of meat that tastes a lot like brisket but is smaller.
As a chef and caterer in Texas, I’ve smoked a lot of beef chuck roasts over the years. This step-by-step guide will show you how to get super-juicy meat and great smoke flavor that you can do in your own backyard.
This step-by-step tutorial will help you easily master smoked chuck roast, and here is what we will cover.
The first thing you need to know is how long to smoke a pound of chuck roast and what temperature your smoker should stay at for the best results.
Cooking a juicy, tender beef roast that is cooked to perfection is a satisfying culinary achievement. However, nailing the right internal temperature and cook time can be tricky. Roasting at 225 degrees Fahrenheit yields fork-tender, melt-in-your-mouth beef, but how long should you cook a beef roast at this temperature?
As with most cuts of meat, the cooking time depends on a few key factors:
- Type and size of the roast
- Whether it is bone-in or boneless
- Desired level of doneness
Follow this complete guide to get perfectly cooked roast beef every time you fire up the oven or smoker at 225°F.
Choosing the Right Cut
Tougher, collagen-rich cuts of beef are best for roasting at 225 degrees F. The long, low cooking time breaks down connective tissue, resulting in succulent, pull-apart meat.
The best cuts include:
- Chuck roast
- Brisket
- Rump roast
- Shoulder clod roast
- Bottom round roast
- Eye of round roast
Look for a roast between 3 and 6 pounds to feed a crowd. A larger, bone-in roast cooks more evenly than a small one.
Leaner cuts like tenderloin can dry out and get tough at this low roasting temp. Stick with well-marbled roasts for best results.
Seasoning is Key
A simple spice rub adds loads of flavor to your roast. Make sure to season at least 24 hours before cooking so the spices really penetrate the meat.
Try this easy roast rub:
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon each salt, garlic powder, onion powder, and black pepper
Blend the spices together, then coat the entire roast, patting it in to adhere. Wrap and refrigerate overnight.
Bring the roast to room temperature before cooking for even heating.
Calculating Cook Time
The roast size and bone-in vs boneless are key factors for estimating cook time.
For boneless roasts:
- 3-4 pounds = 4-5 hours
- 4-6 pounds = 5-6 hours
For bone-in roasts:
- 3-4 pounds = 5-6 hours
- 4-6 pounds = 6-8 hours
As a general rule of thumb, at 225°F, cook roasts for about 30 minutes per pound, after the initial browning.
Always rely on a meat thermometer for doneness instead of time. Ovens vary significantly.
Getting the Pre-Roast Sear
Searing the outside of the roast adds texture and flavor from the browned crust that forms.
Heat a skillet over medium-high heat until very hot. Add just enough oil to coat the bottom.
Place the seasoned roast in the pan and let it sear undisturbed until a dark brown crust forms, about 5 minutes per side.
Use tongs to sear all surfaces, including the ends. This should take about 15-20 minutes total.
Maintaining 225°F
Preheat your oven at least 30 minutes before roasting. Make sure the temperature holds steady at 225°F after preheating.
Use a good quality oven thermometer placed in the center to be sure. Oven temperatures can fluctuate.
For smokers, maintain 225° using vents and water pans as needed. Add soaked wood chips to generate smoke.
Don’t peek or open the oven door often during roasting – this causes the temperature to drop.
Measuring Doneness
The only way to guarantee perfectly cooked roast beef is to use an instant-read meat thermometer. Insert into the thickest part without touching bone.
Remove roast at these internal temperatures:
- Rare: 120-125°F
- Medium rare: 130-135°F
- Medium: 140-145°F
- Medium well: 150-155°F
- Well done: 160°F and above
The temperature will continue rising 5-10 degrees during resting time.
When in doubt, undercook slightly since you can always cook a bit more.
Resting and Carving
Never skip letting the roast rest after cooking! The resting period allows juices to redistribute so meat stays juicy.
After removing from oven or smoker, tent foil loosely over the roast. Let rest for at least 15-20 minutes before carving.
To carve, use a sharp knife to slice across the grain of the meat. Cut into 1/4 to 1/2 inch thick slices.
Be sure to save the delicious pan juices for making gravy or au jus.
Roasting Tips and Tricks
Follow these extra pointers and you’ll nail perfectly cooked roast beef every time:
- Bring meat to room temp before cooking for even roasting.
- Use a meat thermometer and rely on internal temp, not time.
- Resist opening the oven door to prevent heat loss.
- Let roast rest at least 15-20 minutes before slicing.
- Slice across the grain for most tender results.
- Make gravy from the flavorful pan drippings.
Sample Roasting Timelines
For a 3-pound boneless roast:
- Remove roast from fridge 1 hour before cooking.
- Preheat oven to 225°F.
- Sear roast for 15 minutes total until browned.
- Roast at 225°F for about 2 hours and 15 minutes until internal temp reaches 125°F for medium rare.
- Rest 20 minutes before slicing.
For a 6-pound bone-in chuck roast:
- Remove roast from fridge 1 hour before cooking.
- Preheat oven to 225°F.
- Sear roast for 20 minutes total, until well browned.
- Roast at 225°F for about 4 hours and 30 minutes until internal temp reaches 135°F for medium rare.
- Tent with foil and let rest for 20 minutes before carving.
Get Perfectly Cooked Roast Beef Every Time
Cooking beef roast at a low 225°F delivers incredibly tender, fall-apart meat with superior flavor. Follow this guide for choosing the right cut, prep, seasoning, cooking times, internal temps, and resting.
In just a few easy steps, you’ll be able to roast beef like a pro for any occasion. Get your apron on and enjoy incredible roast beef made simply and easily using this handy reference.
Where To Buy A Chuck Roast
Fortunately, chuck roast is one of the easiest cuts of beef to find. Because it’s pretty much the same cut as pot roast, you can find chuck roast at most grocery stores, your favorite butcher shop, and big box stores like Costco and Sam’s Club.
Like any cut of beef, the grades go in this ascending order – Select, Choice, Prime
Choice is the lowest grade but what most of us will be purchasing at our local grocery store. Select or Prime can be found in specialty grocers and Costco. It is generally thought that higher grades of meat have better flavor and tenderness, but a choice grade cut of chuck roast is fine for smoking.
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Resting the Wrapped Chuck Roast (Oven vs. Igloo Cooler)
Okay, your wrapped chuck roast has continued on its journey and has finally reached approximately 195° internal temperature. I bet it smells divine. Now it’s time to rest.
At this point, we’re going to turn our pellet smoker temperature to the low setting which is 180°. You smoker isn’t even mandatory at this point of the cook anyways!.
Wait, did I just say the smoker is no longer needed? That is correct. This part of the cooking can be done in the oven since the smoke has already added flavor and smell.
To rest your chuck roast, keep the meat wrapped and the probe in place. You can do this in your kitchen oven or smoker set to 180°.
We’re doing this so that the fat and connective tissue inside the muscles will continue to melt as the meat cools down to 170° to 180°. You can do this for 1-2 hours.
Instead, some cooks will wrap the meat in paper towels and put it in an igloo cooler. They will leave it there for one to three hours. This rests the meat and allows intramuscular fat to continue melting.
Smoked Beef Chuck Roast can have a very similar quality to brisket in the right hands.
How long does it take to cook prime rib at 225?
FAQ
How long does it take to cook a roast at 225 degrees?
How many minutes per pound for beef at 225 degrees?
How long to cook a 4 lb roast at 250?
How long to smoke a 3lb beef roast at 225?
How long does it take to cook a roast at 225?
Roast at 225 degrees Fahrenheit until you get to an internal temperature of 203 degrees (the general rule of thumb for beef roasts). This may take several hours depending on the size of your roast. Make sure you have a meat thermometer on hand to check the internal temperature regularly.
How long should a beef roast be cooked at 225 degrees?
When cooking your beef roast at 225 degrees Fahrenheit, it’s essential to keep in mind that the timing will vary depending on the roast’s size and shape. As a general rule of thumb, at 225°F, cook your roast for about 30 minutes per pound, after the initial browning (for a medium rare).
How long does it take to cook a roast in the oven?
Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2½ hours.
How long does it take to cook a rib roast?
Place the seasoned beef on the wire rack and insert a meat thermometer into the thickest part of the roast. Roast the beef for 4-6 hours, or until the internal temperature reaches your desired doneness: Once the beef has reached the desired doneness, remove it from the oven and let it rest for at least 30 minutes before carving.