Mix the salt, black pepper, garlic powder, onion powder, and cayenne pepper in a large mixing bowl. This will be your flavorful rub, so give it a good stir to combine all those mouthwatering spices.

Place your beef chuck roast on a cutting board and pat it dry with some paper towels. We want to make sure the rub sticks to the meat and doesn't slide around like a clumsy dancer!

Generously coat the entire surface of the beef roast with the spice rub you prepared earlier. Go ahead, get your hands dirty and rub that goodness into the meat. It's like giving your roast a relaxing spa treatment!

Fire up your Traeger pellet grill and set the temperature to 225°F (107°C). It's time to get that grill warmed up and ready for the smoky party!

Once the grill reaches the desired temperature, place your seasoned beef roast directly on the grill grates. Close the lid, and now the real magic begins!

Let your beef roast soak in all that smoky goodness for about 5-6 hours. This low and slow cooking is what makes the meat tender and flavorful. Be patient, my friend - it's totally worth the wait!

Periodically check the internal temperature of the roast with a meat thermometer. You're aiming for an internal temperature of around 203°F (95°C) for that perfect tenderness. Remember, every good love story has a happy ending!

Once your beef roast has reached the desired internal temperature, take it off the grill and wrap it in aluminum foil. But hold your horses! Don't slice into it just yet.

Let that beautiful roast rest for about 30 minutes. It's like letting the flavors settle down and have a little chat with each other. Trust me, this resting phase is essential for tender and juicy results.