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Smoked Italian Pot Roast with Bucatini Close-Up
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Smoked Chuck Italian "Pit Roast"

This takes Italian Pot Roast to a whole new level, and gives you something a little different to make with your smoker. I used a Weber Smokey Mountain 22". This has great flavor - smokiness, a little spice, and everything nice.
Prep Time30 minutes
Cook Time10 hours
Total Time10 hours 30 minutes
Course: Main Course
Cuisine: Barbecue, Italian
Servings: 4 people
Author: Kevin Godbee

Equipment

  • 1 Outdoor Charcoal / Wood Fired Smoker (I used a Weber Smokey Mountain Cooker.)
  • Charcoal (I used Kingsford Original Briquettes.)
  • Smoke Wood (I used oak and apple.)

Ingredients

Chuck Roast Seasoning & Rub

  • 3 lbs Beef Chuck Roast (Boneless, tied with butcher's twine.)
  • Kosher Salt
  • 1 0.6 oz jar Italian Seasoning Blend (Store-bought. I used Spice Island Organic.)
  • 2 tsp Sugar
  • 1 pinch MSG (Optional for you, but not for me)
  • ¼ cup Water (Suggest filtered or bottled for best flavor.)

Sauce

  • 1 28 oz. can San Marzano Peeled Tomatoes seeded and chopped
  • ½ cup red wine (I used a Nebbiolo - dry Italian wine)
  • 1 large onion medium diced
  • 6 cloves garlic sliced thin
  • salt to taste
  • red pepper flakes to taste

Garnish

  • ½ cup fresh basil chopped

Instructions

  • Season the chuck roast with Kosher salt the night before. Keep on a rack on a tray in the refrigerator.
    Boneless Beef Chuck Roast Tied
  • Start smoker the day of around 4am for 225°F.
    Soo's Donut Method Step 3
  • Make rub / paste of store-bought Italian seasoning blend (I used Spice Island Organic), sugar, MSG, and water to make a paste.
  • Add rub / paste to chuck and put on 225° smoker directly on the grates.
    Chuck Roast on Smoker
  • Allow the chuck roast to smoke until it reaches an internal temperature of 160°F.
    Smoked Italian Chuck Roast at 160 degrees
  • Add everything else, (except basil), to pot and bring to a simmer for 5 mins - do just before the roast reaches 160° with time for it to cool a little.
  • Pour pot contents into roasting pan, move roast to pan onto the smoker, cover with foil.
    Chuck in Roasting Pan with Sauce
  • Continue cooking until the roast reaches an internal temperature of 205°F.
  • Add 1-2 cups of water to sauce in the pan as it reduces a lot and becomes quite thick and salty. (I added 2 cups.)
    Finished Italian Pit Roast
  • Chop up meat into sauce and put over pasta of choice. (I used Bucatini.)
  • Garnish with fresh chopped basil and serve.