Best Grilled Chuck Roast Recipes

GRILLED HOEDOWN BBQ CHUCK ROAST

Steps:

• Trim fat from beef roast. In 12x8-inch (2-quart) glass baking dish or large resealable food storage plastic bag, combine all remaining ingredients; mix well. Add roast; turn to coat. Cover dish or seal bag. Refrigerate 6 hours or overnight, turning once or twice, to marinate.
• Heat gas or charcoal grill. When grill is heated, remove roast from marinade; reserve and refrigerate marinade. Place roast on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cover grill; cook 50 to 75 minutes or until of desired doneness, turning once and basting with reserved marinade during last 15 minutes of cooking time. Discard any remaining marinade.

GRILLED CHUCK ROAST

Steps:

• 1. My dad only used salt and pepper to season. And he would let me mix the BBQ sauce, which was about a cup of bottled sauce, enough Worcestershire sauce to just cover the top of the sauce and a few sprinkles of Tabasco sauce. But with so many more spices and marinades available these days, I had to add my own touches. Since he cooked over the coals he would wrap his roast in foil and turn it every so often, letting it cook for hours. Once he knew it was time, he would open the foil and start the BBQ sauce process. He would brush one side and let it cook a little bit, then flip it, still letting it sit in the foil and baste the other side with BBQ sauce. He did this many, many times. The final product was a fork tender roast with a through and through BBQ flavor.
• 2. If you have the time, marinade your roast as long as over-nite. Season both sides of roast with your favorite dry spices.
• 3. Using a gas grill, light only one side of grill. Place chuck over hot grill and sear both sides. Remove to unheated side and place on baking sheet or slotted grill pan. You can also place some soaked wood chips on a pc. of foil over hot side of grill for a smoker flavor.
• 4. With lid closed, cook over low indirect heat, mine stayed at about 275-300°. This was a 3.5 pound roast and I cooked it for 4 hrs. Cooking time will vary depending on thickness, if part of your roast is thinner, you might remove it sooner. Once you can easily stick a grilling fork through it, it's ready to remove.
• 5. You'll want to turn your roast every 30 min. and bast with BBQ sauce each time before and after you flip it. (Both sides)
• 6. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/barbecue-sauce-low-sodium.html?p=1 For this recipe I used 2 c. of my basic BBQ sauce and added 1 heaping Tablespoon of SW spice rub and 1 heaping teaspoon of Smoked Paprika.

CUBAN GRILLED CHUCK BEEF ROAST WITH GRILLED SWEET POTATOES AND BLACK BEANS

Steps:

• 1. Rub chuck roast on both sides with meat tenderizer then place on platter to rest.
• 2. Add toasted cumin, adobo, minced garlic, onion powder, and ground peppercorn medley, red pepper flakes, and dark brown sugar; mix well.
• 3. Coat both sides of chuck roast and place uncovered in refrigerator for 30 minutes to 1 hour.
• 4. While roast is resting start sweet potatoes. Peel and quarter sweet potatoes.
• 5. Fill a 4-quart pot 2/3 with water and add salt. Place on medium-high heat.
• 6. Add peeled and quartered sweet potatoes and cook for 10 minutes.
• 7. Remove from pot and place on foil-lined pan. Drizzle with garlic flavored olive oil and sprinkle with fresh cilantro and dark brown sugar. Set aside.
• 8. Using a charcoal grill, build a medium-hot fire on one side of grill to place roast. Then place aluminum foil with sweet potatoes on side without fire. Make sure you poke at least 12 holes in foil so smoke and heat get to all potatoes. Close cover and grill for 7 minutes.
• 9. Then turn chuck roast and grill another 7 minutes. Turn potatoes each time you turn roast. Potatoes need to be fork tender so they may need an extra few minutes.
• 10. Remove roast to a baking sheet tent with foil and place in a 375 degree preheated oven to bake for 20-30 minutes.
• 11. If you like your meat medium to well, you may want to leave in oven longer. We like it pink in the middle remove from oven to rest. Place sweet potatoes and black beans in large bowl add the juice of one lime and fresh cilantro and toss gently.
• 12. Remove tent from roast and slice on the diagonal place in center of platter spoon sweet potatoes and bean mixture around sliced roast and squeeze the juice of 1 lime over entire platter. Cut 2 limes into quarters and place over and around dish.

GRILLED CHUCK ROAST WITH VEGETABLES.

Steps:

• Pop tab of tomato juice, add through opening brown sugar, celery salt, garlic powder, pepper, and salt--shake it up.
• Pierce roast several times and put into ziplock bag.
• Pour tomato juice marinade over beef chuck roast.
• Refrigerate for at least 5 hours.
• Preheat grill for 10 minutes if it is a gas grill, or if it is a charcoal grill try to get coals to MEDIUM HIGH fire.
• Discard marinade from roast.
• Grill roast at MEDIUM HIGH directly on grate with hood down until well seared, about 20 minutes.
• Line foil pan with enough foil so that later you can SEAL it.
• In small bowl, mix beef broth, thyme, and salt.
• Place seared meat, veggies, and garlic in pan; pour broth mixture over all.
• SEAL with foil, grill for about 75 minutes-hood down.
• Remove roast, let rest for 10 minutes, and then slice meat and serve with veggies.

GRILLED ITALIAN CHUCK ROAST WITH VEGETABLES

Steps:

• Pierce beef several times and put into ziplock bag; dump in the Italian dressing and first sliced onion into bag.
• Refrigerate for at least 6 hours.
• Prepare the grill for medium heat.
• Drain marinade from beef and put roast onto grill rack; discard marinade and first onion.
• Grill roast at MEDIUM on grate, hood down, until beef is well seared, about 20 minutes, turning over at least once.
• Meanwhile prepare a large aluminum roasting pan lined with foil large enough that later you can cover the meat).
• Place the seared meat into that foil container, sprinkle with the salt and pepper.
• Pierce the potatoes.
• Arrange potatoes, second onion, and carrots around meat.
• In a small bowl, mix beef broth, garlic, pepper, and rosemary); pour this over the meat and vegetables.
• Cover all with foil.
• Grill covered at MEDIUM heat until roast is tender, possibly up to 1 1/2 hours. Recently, made a 2 1/4 pound roast and it only took 1 hour and 15 minutes after the initial searing. Use your meat thermometer to gauge doneness level I would start checking after 1 hour and 15 minutes.
• Allow resting time of 10 minutes.

GRILLED CHUCK ROAST & WHISKEY BUTTER

Steps:

• 1. For the MARINADE;Combine all ingredients except BBQ sauce: mix well.Place roast in a plastic bag: add marinade and seal bag . Refrigerate over night,turning occasionally.
• 2. Grill roast over medium heat using flavored wood chips(soak for 2 hours in water or beer i use a dark beer). Grill abought 25 minutes per side for medium. Baste with marinade combined wih 1/2 cup BBQ sauce. To serve cut into thin slices.
• 3. WHISKEY BUTTER: Combine all ingredients except butter,mix well. Bring to boil in a large sauce pan and cook for 8-10 min,reducing by half. Remove from heat. Add 2 or 3 pieces of butter at a time, untill all is blended in.Serve at room temperature with grilled roast and peppers

WHISKEY GRILLED CHUCK ROAST

Steps:

• 1. Combine whiskey, brown sugar, soy sauce, water, worcestershire sauce, lemon juice and garlic powder; mix well.
• 2. Place roast into a plastic bag; add marinade and seal.
• 3. Place in a dish; refrigerate overnight, turning occasionally.
• 4. Grill over medium coals about 20 to 25 minutes per side for medium.
• 5. Baste occasionally with marinade.
• 6. To serve, cut into thin slices.
• 7. Serves 4 to 6.

JACK DANIEL'S GRILLED CHUCK ROAST

Steps:

• Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce,lemon juice and garlic powder, mix well.
• Place roast into a plastic bag; add marinade (saving some back for basting) and seal.
• Place in a dish;refrigerate overnight,turning occasionally.
• Grill over medium coals/medium heat (with Jack Daniel's Barrel Chips, soaked in water- if you can find them), about 20 to 25 minutes per side for medium.
• Baste occasionally with extra marinade.
• To serve, cut into thin slices.