Smoked Beef Chuck Roast with Spritzed Veggies

Ingredients:

Main Ingredients:

• 3-4 lb beef chuck roast
• 2 tbsp olive oil
• 2 tsp kosher salt
• 2 tsp coarse black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp dried thyme

Veggie Medley:

• 2 large carrots, sliced thick
• 1 red bell pepper, chopped
• 1 yellow onion, quartered
• 1 zucchini, thick-sliced
• 1 cup baby potatoes, halved
• Drizzle of olive oil
• Salt & pepper to taste
  

Spritz King: Original Flavor

Instructions:

Prep the Chuck Roast

1. 1. Pat dry the roast and rub it all over with olive oil.
   2. Mix the dry spices and coat the roast evenly.
   3. Let it sit at room temp for 30 minutes while you fire up the smoker.

Set up the smoker

1. 1. Preheat smoker to 250°F (121°C).
   2. Use wood chunks like hickory, oak, or cherry for a deep, smoky flavor
      

Smoke the meat

1. 1. Place the chuck roast directly on the grate.
   2. Smoke uncovered for the first 2 hours, spritzing every 45 minutes.

Add the veggies

1. 1. Toss veggies in olive oil, salt, and pepper.
   2. After 2 hours, place them in a foil pan or grill basket and into the smoker.
   3. Spritz the veggies when you spritz the roast.
      

Continue smoking

1. 1. Smoke for another 2–3 hours or until the roast hits internal temp of 195–203°F and is fork tender.
   2. Veggies should be caramelized and tender.
      

Rest & serve

1. 1. Let the roast rest 20 minutes wrapped loosely in foil.
   2. Slice or shred the meat.
   3. Serve with smoky, Spritz King-kissed veggies.
      

Pro Tips:

• For bark lovers: skip wrapping the roast in foil to preserve a crispy bark.
• You can finish with a glaze of the spritz mix reduced on the stove for extra richness