Yes, we are still grilling here in south Florida. Who am I kidding? We grill all year round in these parts. Smoked Chuck Roast with Garlic Sage Butter has become a new favorite. Melt in your mouth tender with smoky flavor from the Traeger and an amazing earthy note from the garlic sage butter, this is a chuck roast worthy of a dinner party.
Even though the smoking requires a longer grill time (about 3 hours for 2 ½ pounds of meat), that is what gives this chuck roast a deep flavor and tenderness that can’t be beat. However, it is an easy recipe that doesn’t require constant babysitting. You will want to keep your meat thermometer handy to ensure you don’t overcook the roast. Pulling it off the grill at 140ºF ensures a perfect medium-rare cook. The internal temperature will continue to rise as it rests for about 10 minutes before slicing.
PREPARE SMOKED CHUCK ROAST WITH GARLIC SAGE BUTTER:
To smoke the meat: Sprinkle both sides of the chuck roast with salt and pepper to taste. I used about a teaspoon of each. Turn the grill to a low smoke, about 170ºF. Once preheated, place the chuck on the grill and close the lid. Smoke for about two and a half hours, then brush garlic Sage butter on top. Close the grill, and cook about fifteen minutes, then flip the chuck and brush more of the butter on. Continue grilling until the internal temperature reaches 140ºF for medium-rare. The chuck roast will continue to cook slightly as it rests.
After removing the meat from the grill, cover with a clean kitchen towel, and let it rest for about 10 minutes before thinly slicing across the grain. Drizzle with more of the garlic sage butter for serving.
Make the Garlic Sage Butter while the roast is smoking: Add the white wine, water, onion, garlic, vinegar, sage, salt and pepper to a sauce pan over medium-high heat. Cook, stirring occasionally, over medium-high heat. Let the sauce boil and reduce by about a ⅓ of a cup.
Once reduced, place the sauce in a food processor or blender and puree.
Return the sauce to the pan, turning the heat to low. Add the butter, a few tablespoons at a time, whisking to incorporate. Finally, add the lemon juice. Keep the sauce warm until ready to serve. Do not allow to boil.
To Serve: We served our Chuck Roast with extra Garlic Sage Butter on the side, Cheesy Cauliflower Bake, Smash Potatoes, and a garden salad.
RECIPE NOTES:
- Extra garlic sage butter can be frozen and used for other recipes. Simply thaw, then reheat over low heat. Try our Grilled Swordfish with Garlic Sage Butter.
- Feel free to cook slightly longer if you like your meat a little more well done. However, it will not be as tender if cooked past medium-rare.
- To make this recipe Whole30 friendly, substitute ghee for the butter. Also, you can substitute broth, apple juice, or white grape juice for the white wine. Just make sure the ingredients in your juice are compliant.
- I absolutely love my Traeger Grill. It can grill or smoke. Even when grilling at a higher heat, you still get so much more flavor from the wood pellets. I used hickory pellets in this recipe, but Traeger has so many flavors to choose from. I also like the apple and their Signature blend pellets (a mix of hickory, maple, and cherry).
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Smoked Chuck Roast with Garlic Sage Butter
Melt in your mouth tender with smoky flavor from the Traeger and an amazing earthy note from the garlic sage butter, this is a chuck roast worthy of a dinner party.
Ingredients
For the Chuck Roast:
- 2 ½ pound chuck roast
- 1 teaspoon pink Himalayan salt
- 1 teaspoon black pepper
For the Garlic Sage Butter
- ½ cup white wine
- ¼ cup water
- 2 teaspoons apple cider vinegar
- ¼ cup yellow onion, diced
- 1 teaspoon garlic, minced
- 2 teaspoons fresh sage, finely chopped
- ¼ teaspoon pink Himalayan salt
- ¼ teaspoon black pepper
- 8 tablespoons unsalted butter
- ½ lemon, juiced
Instructions
- To smoke the meat: Sprinkle both sides of the chuck roast with salt and pepper to taste. I used about a teaspoon of each. Turn the grill to a low smoke, about 170ºF. Once preheated, place the chuck on the grill and close the lid. Smoke for about two and a half hours, then brush garlic Sage butter on top. Close the grill, and cook about fifteen minutes, then flip the chuck and brush more of the butter on. Continue grilling until the internal temperature reaches 140ºF for medium-rare. The chuck roast will continue to cook slightly as it rests. After removing the meat from the grill, cover with a clean kitchen towel, and let it rest for about 10 minutes before thinly slicing across the grain. Drizzle with more of the garlic sage butter for serving.
- Make the Garlic Sage Butter while the roast is smoking: Add the white wine, water, onion, garlic, vinegar, sage, salt and pepper to a sauce pan over medium-high heat. Cook, stirring occasionally, over medium-high heat. Let the sauce boil and reduce by about a ⅓ of a cup. Once reduced, place the sauce in a food processor or blender and puree. Return the sauce to the pan, turning the heat to low. Add the butter, a few tablespoons at a time, whisking to incorporate. Finally, add the lemon juice. Keep the sauce warm until ready to serve. Do not allow to boil.
- To Serve: We served our Chuck Roast with extra Garlic Sage Butter on the side, Cheesy Cauliflower Bake, Smash Potatoes, and a garden salad.
Notes
- Extra garlic sage butter can be frozen and used for other recipes. Simply thaw, then reheat over low heat. Try our Grilled Swordfish with Garlic Sage Butter.
- Feel free to cook slightly longer if you like your meat a little more well done. However, it will not be as tender if cooked past medium-rare.
- To make this recipe Whole30 friendly, substitute ghee for the butter. Also, you can substitute broth, apple juice, or white grape juice for the white wine. Just make sure the ingredients on your juice are compliant.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 605Total Fat 44gSaturated Fat 22gTrans Fat 2gUnsaturated Fat 20gCholesterol 198mgSodium 471mgCarbohydrates 2gFiber 0gSugar 1gProtein 47g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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