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
Scale
- 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