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We’re ending #DDGrillWeek2026 on a high note with this crowd-friendly Chipotle-Coffee Smoked Chuck Roast. I’ve been so excited to share this one with y’all and it just feels like the perfect way to cap off one seriously delicious week.
Today is all about the smoker, which is my secret hack to making an incredible, crowd-friendly main course with hardly any effort at all. You’ll need to plan ahead since this roast needs to smoke for hours and hours, but the actual hands-on time is super minimal. Most of my recipes don’t require a smoker, but this one is special and definitely needs a smoker to make it absolutely fall apart tender.
I love to use chuck roast here because it gives you all the rich, smoky flavor of brisket with a more affordable cut of beef. Plus, it’s super forgiving and hard to overcook, making it a great option if you’re new to smoking meats. The trick is cooking it at a steady temperature, then finishing with a braise to ensure that the meat is fall-apart tender and juicy. I’ve also cooked up an awesome dry rub made with instant espresso powder, chipotle chili powder, and smoked paprika, all of which add depth and a subtle smoky heat.
To serve it, you can slice or shred the meat and pile it onto hamburger buns for a chop-beef style sandwich, tuck it into tortillas for tacos, or scattered over grain bowls, depending on your mood.
Ingredients:
- Chuck Roast
- Kosher Salt
- Freshly Ground Black Pepper
- Instant Espresso Powder
- Granulated Garlic
- Chipotle ChilI Powder
- Smoked Paprika
- Beef Broth
- Apple Cider Vinegar
Step-by-Step:
step one: bring the roast to room temperature
Bring the roast to room temperature, 30 to 45 minutes.
step two: make the dry rub
In a small bowl, combine the salt, pepper, espresso powder, garlic powder, chipotle chili powder, and smoked paprika.
step three: preheat the smoker
Preheat your smoker to 225°F using oak or hickory.
step four: season the meat
After the roast has come to room temperature, liberally apply the dry rub to the roast, using your hands to press it in so it adheres to the meat.
step five: smoke the meat
Place the roast on the center of the grill grate, fatty side up (if applicable). Smoke for approximately 4 hours until the internal temperature registers 165°F. Remove from the heat and increase the heat to 250°F.
step six: finish cooking the roast
Pour the beef broth and apple cider vinegar in a 9×13-inch baking tray. Place the par-cooked chuck roast in the center of the baking tray and cover very tightly with foil. Place back on the center of the grill and continue cooking the roast until the internal temperature registers 200°F, approximately another 3 hours. Remove from the smoker and rest, covered, for 30 minutes before slicing and serving.
RECIPE FAQS:
I use a pellet grill smoker for this recipe—specifically the Weber Searwood XL Pellet Grill—which makes it super easy to maintain a consistent temperature and get that perfect smoky flavor without a lot of fuss.
Whether you’re grilling this week or planning ahead for summer parties, I cannot wait for y’all to try this Chipotle-Coffee Smoked Chuck Roast. Once you make it, let me know what you think in the comments below!
looking for more grilling recipes? try these!
Grilled Green Goddess Chicken Thighs with Summer Salad
Grilled Ribeye Tacos with Crispy Cheese Tortillas
Jalapeno Cheddar Turkey Burgers
Hoisin Glazed Grilled Pork Tenderloin
Chipotle-Coffee Smoked Chuck Roast
Ingredients
- 3-4 pounds chuck roast
- 1 tablespoon Kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon instant espresso powder
- 1 tablespoon granulated garlic
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
Instructions
- Bring the roast to room temperature, 30 to 45 minutes.
- Meanwhile, in a small bowl, combine the salt, pepper, espresso powder, garlic powder, chipotle chili powder, and smoked paprika.
- Preheat your smoker to 225°F using oak or hickory.
- After the roast has come to room temperature, pat it dry then liberally apply the dry rub to the roast, using your hands to press it in so it adheres to the meat.
- Place the roast on the center of the grill grate, fatty side up (if applicable). Smoke for approximately 4 hours until the internal temperature registers around 165°F. Remove from the heat and increase the heat to 250°F.
- Meanwhile, pour the beef broth and apple cider vinegar in a 9×13-inch baking tray. Place the par-cooked chuck roast in the center of the baking tray and cover very tightly with foil. Place back on the center of the grill and continue cooking the roast until the internal temperature registers to around 200°F, approximately another 3 hours. Remove from the smoker and rest, covered, for 30 minutes before slicing and serving.
- Remove from the smoker and keep it covered in the baking dish and let it rest for about 30 more minutes. Transfer the roast to a cutting board and slice.
- Serve with some of your favorite barbecue sauce in bowls, sandwiches, or a platter! Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
Is it okay just to use coffee grounds?
yes that is totally fine.