Grilled Chuck Roast Recipes

GRILLED CHUCK ROAST

Steps:

• Heat a charcoal grill until it is red hot.
• Put chuck roast, with netting on, into a bowl.
• Rub the olive oil all over the chuck roast.
• In a small bowl, combine all of the remaining ingredients.
• Dump the spice mix onto the chuck roast, and rub all over the chuck roast until well-coated.
• Spread the coals evenly about in the bottom of the grill.
• Sear all sides of the roast until brown.
• After browned, set the roast on the top grate to one side and put a cast iron skillet half full of water on the lower grate. This catches the drippings from the roast to avoid flare-ups and also provides low, indirect, moisturized heat on the roast to finish it off.
• For good smoke, sprinkle a little bit of moistened mesquite on the coals that have been moved to the sides.
• After arranging things as described above, cover the grill leaving a small vent crack on top.
• You now have about 2 hours left to cook. During this time, you should check and turn the roasts twice. What you are looking for is dark brown over all sides with a 145 degree F center. Add more water if your bottom pan runs out.
• When you have reached the ideal internal temperature, remove the roast from the grill.
• Let the roast rest covered for several minutes.
• Cut in thin slices perpendicular to the grain.

MARINATED GRILLED CHUCK ROAST RECIPE

Steps:

• Gather the ingredients.
• Whisk the balsamic vinegar, olive oil, shallot, garlic, parsley, Dijon, sugar, beef bouillon, salt, pepper, and meat tenderizer in a bowl. Add 1/2 cup of water and stir again.
• Score the chuck roast with a sharp knife making 6 or 7 large cuts all over one side of the meat.
• Add the marinade to a plastic bag and then add the steak. Seal the bag and massage the marinade into the steak. Place it on a plate to catch any drips or leaks and refrigerate for at least 6 hours, ideally overnight. You can even marinate for up to 24 hours. Since the meat is so thick it will not break down easily.
• Prepare a gas or charcoal grill for indirect heat. Adjust the heat on the active burner to medium-high heat (400 F to 475 F). Sear both sides of the meat over the hot side of the grill, flipping halfway through cooking time, about 10 minutes total.
• Move the meat to the cooler side of the grill, close the lid, and continue to cook to your liking or until the meat registers 130 F to 140 F (medium-rare) on an instant thermometer or probe, 20 to 30 minutes longer. You can also throw in a few wood smoke chips on top of the burners or charcoal for a nice smoky flavor.
• Remove the roast from the grill and allow to rest loosely covered with foil, about 10 minutes. Slice against the grain (do the best you can, the grains can change across the meat due to the configuration of the muscle). Serve with your favorite sauce like chimichurri . Enjoy.

GRILLED CHUCK ROAST

Steps:

• Combine the butter, blue cheese, chives, and pepper in a dish. Mash the butter mixture with a fork.
• Transfer the butter mixture to a 12-inch long sheet of plastic wrap or wax paper.
• Roll the butter into a log and twist the ends of the wrapper. Chill in the refrigerator for 1 to 2 hours or until firm.
• Combine all the marinade ingredients in a resealable bag.
• Add the steak and seal the bag. Refrigerate for 4 to 6 hours or overnight.
• Prepare the grill with two zones. One zone should be at high heat, and the other zone should be medium heat. Skip the two-zone step if you have a pellet grill, as you will simply turn the heat down when it is time.
• When the grill is hot, remove the steak from the marinade and toss the marinade out.
• Pat the roast dry with a paper towel. Brush both sides with oil and season it with salt and pepper.
• Place the roast on the hot grill over direct heat. Grill for 3 to 4 minutes per side until there is a brown char on each side.
• Transfer the roast to the medium heat zone (or turn your pellet grill down to medium heat).
• Cover the grill and cook for an additional 10 to 20 minutes. Flip halfway through the grill time.
• Grill the chuck roast until it reaches your desired doneness. Medium-rare is 130°F, medium is 135°F, medium-well is 140°F, well-done is 145°F to 147°F.
• When the roast reaches your desired doneness, remove it from the grill, cover it with a sheet of aluminum foil and let it rest for about 5 minutes.
• Serve the roast with slices of blue cheese compound butter and allow the butter to melt on top of the roast.

GRILLED CHUCK STEAK

Steps:

• In a small saucepan, saute garlic in oil for 1-2 minutes over low heat until tender; remove from the heat. Stir in the vinegar, ketchup, Worcestershire sauce, sugar, and basil., Pour 1 cup marinade into a shallow dish; add the meat and turn to coat. Cover and refrigerate for at least 6 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. , Grill steak, uncovered, over medium heat until browned on each side. Move steak to indirect side of grill, using a drip pan and grill, covered, for 45-50 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with marinade.

BEEF CHUCK ROAST ON THE GRILL

Steps:

• Combine soy sauce and red wine in the container in which you plan to marinate the roast.
• Dunk the roast in so it's moistened on both sides.
• Sprinkle half the meat tenderizer on one side of the roast.
• Prick the surface with a fork all over.
• Sprinkle oregano and garlic powder to taste.
• Turn the roast over in the marinade.
• Repeat the tenderizer and spices on the other side.
• Flip over again and let rest in the marinade.
• Let marinate at least overnight, turning at least once.
• Cook on the grill to desired doneness. Chuck will come out tender using this technique even if cooked a short amount of time.
• Slice across the grain and serve.

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.

BOBBY'S SMOKED CHUCK ROAST

Steps:

• Preheat a smoker to 275 degrees F (135 degrees C).
• Combine salt, pepper, garlic powder, and steak seasoning in a bowl. Rub mixture evenly over the roast and place in a baking pan.
• Cook roast in the smoker until meat reaches an internal temperature of 165 degrees F (74 degrees C), 4 to 4 1/2 hours. Wrap roast in aluminum foil and continue smoking until meat reaches an internal temperature of 195 degrees F (90 degrees C), about 1 hour more.
• Remove roast from smoker and let sit for 20 minutes. Leave smoker on.
• Cut meat into cubes and return to the baking dish. Add barbeque sauce and brown sugar.
• Smoke meat for 1 1/2 to 2 hours more.

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.

BARBECUED CHUCK ROAST

Steps:

• In a bowl, combine the first nine ingredients. Pour half of the marinade into a large shallow dish; add roast. Turn to coat; cover and refrigerate for at least 3 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill roast, covered, over indirect heat for 20 minutes, turning occasionally. , Add applesauce to reserved marinade; brush over roast. Continue basting and turning the roast several times for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

BBQ CHUCK ROAST

Steps:

• In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
• Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
• Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.