Smoked Beef Bake

This smoked beef bake is a hearty, flavor-packed dish combining tender smoked beef with vegetables and a rich savory sauce. Slow-cooked to perfection, it delivers deep smoky flavor and comforting textures ideal for family meals or gatherings.

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Course: Dinner

Cuisine: American

Prep Time: 30

Cook Time: 5

Total Time: 5 30

Servings: servings

Calories: 520kcal

Author: Chloe White

Cost: $12

Equipment

smoker or grill
Dutch oven
knife and cutting board
Mixing bowls
tongs
Measuring cups and spoons

Ingredients

2-3 lbs beef (chuck roast or brisket point)
2 tbsp smoked paprika
1 tbsp garlic powder
1 tsp black pepper
2 tsp kosher salt
3 tbsp olive oil
2 cups beef broth (low sodium)
1 cup red wine (or extra broth)
2 large onions, sliced
4 carrots, chunked
3 celery stalks, chopped
2 tbsp tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme

Instructions

Season beef with salt, pepper, garlic powder, and 1 tablespoon smoked paprika. Let rest for 30 minutes.
Preheat smoker to 225°F and smoke beef for about 2 hours until exterior is browned.
Preheat oven to 325°F.
Heat olive oil in a Dutch oven and sauté onions, carrots, and celery until softened.
Add tomato paste and remaining smoked paprika, cooking briefly.
Place smoked beef over vegetables in the pot.
Pour in broth, wine, and add herbs. Bring to a simmer.
Cover tightly and bake for 2.5–3 hours until beef is tender and shreddable.
Let rest for 15 minutes before serving.

Notes

Use well-marbled cuts like chuck roast or brisket for best results. Keep baking soda-free—focus on proper smoking and slow cooking. Cover tightly during baking to retain moisture. Dish tastes even better the next day. Can be made ahead and frozen up to 3 months.

Nutrition