Think Chuck Roast is just for the slow cooker? Think again! With the right marinade and a little grill magic, this affordable cut turns out juicy, tender, and packed with smoky flavor. Grilling chuck roast gives you crisp edges, savory depth, and beautiful slices that are just begging for your favorite sauce. Whether you’re throwing a backyard party or just want a change from the classic pot roast, this recipe proves Chuck Roast shines on the grill.
Why You’ll Love This Grilled Chuck Roast
- Budget-friendly: Chuck roast is affordable and feeds a crowd.
- Deep flavor: Scoring and marinating let all the sweet, tangy, and herby flavors soak right in.
- Unexpectedly tender: A long marinate and proper grill technique break down the tough fibers—no more chewy beef!
- Versatile: Serve it up with anything from roasted potatoes to chimichurri and grilled veggies.
Ingredients You’ll Need
- Chuck roast (2–3 lbs): Go boneless for best slicing.
- Balsamic vinegar: Adds a sweet, tangy punch.
- Olive oil: Keeps everything juicy.
- Shallot & garlic: Bring out rich, savory flavor.
- Fresh parsley: Brightens the dish.
- Dijon mustard & sugar: A tangy-sweet combo.
- Beef bouillon, kosher salt, black pepper: For deep umami flavor.
- Meat tenderizer: Helps break down the roast for grilling.
- Chimichurri or your favorite sauce: Optional, but highly recommended!
How to Grill Chuck Roast (Step-by-Step)
Ready to grill? Here’s how you make Chuck Roast that’ll get all the compliments:
Step-by-Step Description
The secret: Score and marinate your roast for at least 6 hours, then grill over a mix of direct and indirect heat for juicy, flavorful beef with a gorgeous char.
Instructions
- Make the marinade:
Whisk together balsamic vinegar, olive oil, shallot, garlic, parsley, Dijon, sugar, bouillon, salt, pepper, and meat tenderizer with ½ cup water.
- Score and marinate:
Score one side of the roast with 6–7 deep cuts. Place in a zip-top bag, pour in marinade, and massage it all over. Chill for at least 6 hours, or overnight for max flavor.
- Grill setup:
Preheat your grill for indirect heat (one side hot, one side cooler). - Sear the roast:
Sear both sides over the hot side, about 10 minutes total.
- Finish over indirect heat:
Move the roast to the cooler side, close the lid, and grill until internal temp is 130–140°F (medium-rare), about 20–30 minutes more.
- Rest and slice:
Let the roast rest under foil for 10 minutes. Slice against the grain for max tenderness. - Serve:
Top with chimichurri or your favorite sauce and dive in!
Tips & Tricks
- Marinate overnight for the most tender, flavorful beef.
- Score the meat to let that marinade get deep into the roast.
- Use a thermometer for perfect doneness—aim for medium-rare for juicier slices.
- Slice against the grain so every bite is tender, not chewy.
Storage & Leftovers
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Slice first for easy reheating, then freeze up to 3 months.
- Reheat: Warm gently in a 275°F oven until just heated through.
FAQ
Absolutely! Marinating and grilling over indirect heat turns this tough cut into a juicy, flavorful showstopper.
Scoring helps the marinade penetrate and tenderize the thick roast, making it way more flavorful.
It helps, but a long marinate will also work. Just don’t rush it!
Always cut against the grain for slices that are tender, not tough.
Chuck Roast
- Total Time: 6 hours 50 minutes (including marinade)
- Yield: 6–8 servings 1x
Description
Think Chuck Roast is just for the slow cooker? Think again! With the right marinade and a little grill magic, this affordable cut turns out juicy, tender, and packed with smoky flavor.
Ingredients
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 medium shallot, minced
- 2 tbsp minced garlic
- 2 tbsp minced fresh parsley
- 2 tbsp Dijon mustard
- 1 tbsp granulated sugar
- 1 tsp beef bouillon granules
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp meat tenderizer
- ½ cup water
- 2–3 lbs boneless chuck roast
- Chimichurri or your favorite sauce, for serving (optional)
Instructions
- Whisk vinegar, olive oil, shallot, garlic, parsley, Dijon, sugar, bouillon, salt, pepper, meat tenderizer and ½ cup water to make the marinade.
- Score one side of the roast with 6–7 deep cuts. Place in a zip‑top bag, pour in the marinade, and massage to coat. Chill at least 6 hours, preferably overnight.
- Prep grill for indirect heat (one side hot, one side cool).
- Sear roast over hot side 10 minutes total, flipping once.
- Move roast to the cooler side, cover grill, and cook ~20–30 minutes more until internal temperature reaches 130–140 °F (for medium‑rare) or desired doneness.
- Remove roast and let rest under foil for 10 minutes. Slice against the grain for maximum tenderness.
- Serve with chimichurri or your sauce of choice on the side.
Notes
Marinate overnight for best flavor. Score the roast so marinade penetrates deep. Use a meat thermometer to hit perfect doneness. Slice against the grain to ensure tender bites.
- Prep Time: 10 minutes + marinating time
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg
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