Grilled Chuck Roast With Vegetables Recipes

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.

CHUCK WAGON ROAST WITH VEGETABLES

Steps:

• 1. Preheat oven to 325°F.
• 2. In a large skillet, brown roast in oil. Place in 3-quart roasting or baking pan. (I use a baking pan and wrap roast tight in foil) Add flour to drippings; cook and stir until browned. Add buttermilk, water, bouillon, thyme and pepper. Cook and stir until bouillon dissolves and mixture thickens slightly, about 5 minutes.
• 3. Place onions around meat; spoon sauce over meat. Cover; bake 2 hours.
• 4. Add carrots and continue to bake for 2-3 hours more or until roast is tender. Add remaining vegetables; bake 15-20 minutes longer or until vegetables are tender.

POT ROAST WITH VEGETABLES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
• Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
• Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
• Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
• Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

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 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.

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 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.