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.

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.

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 BARBECUED CHUCK ROAST

Steps:

• In a small bowl, combine the first nine ingredients. Pour 1/4 cup into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Place beef over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices.

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:

• 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.

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.

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.

GRILLED CHUCK ROAST - MARINATED AND SMOKY

Steps:

• Cook garlic in oil in small skillet over medium heat, 2-3 minutes or until fragrant. Remove from heat.
• Stir in vinegar, ketchup, worcestershire sauce, sugar and basil.
• Slash fat edges of roast and pierce both sides all over with a fork.
• Place meat in plastic bag. Pour marinade over meat.
• Refrigerator overnight (10-24 hours), turning several times if possible.
• Drain meat, reserving marinade and dividing.
• Grill over medium coals or at medium heat on your gas grill for 25 minutes, brushing with marinade.
• Turn, grilling 20-25 minutes more or until desired temperature is reached.
• Heat remaining marinade and serve with sliced roast. Can also be served with chimichurri sauce.