My comments/ideas up until now have centered around your original plan of cooking a chuck roast in a DO after adding some smoke flavor from your grill.
(Re-read my post # 3) Which in a nutshell states; brown/sear over well lit charcoal on both sides. Next move the roast so that it will not be directly over the coals. Add wood. Close the lid of your grill for up to an hour, more or less. Transfer the roast to your dutch oven and cook.
How you cook it beyond this point is up to you. In a dutch oven, using charcoal as your heat source. In a DO or other suitiable vessel on top of your stove. Where you would slowly simmer it. Or place your DO (or other suitable pot) inside your oven. Or place it in a crock pot and let it do it's thing. In each case you can place the roast on a bed of veggies, add some to the sides, and some to the top. What ever you would like to do. The liquid you add can be almost anything. Water, beef broth, chicken stock, wine, beer, Dr. Pepper, Coke, just to name a few. Each will add their own unique flavor to the finished product as will the addtion of 'cream' soups, or dry soup mixes. If the "smoke" flavor is your goal, I would not add anything that may tend to mask that flavor. So just add water and or beef broth along with the veggies.
If you buy a rib roast all bets are off!! I would not cook a rib roast using this method. So I hope this helps.
Have Fun & Enjoy!!
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