“Savor the succulent flavors of our Grilled Chuck Roast – a tantalizingly tender and juicy delight. Expertly seasoned and flame-grilled to perfection, this mouthwatering cut of beef promises an unforgettable dining experience. Indulge in the ultimate grilled sensation that will leave your taste buds craving more. Dive into a culinary adventure with our Grilled Chuck Roast today!”
INGREDIENTS FOR GRILLED CHUCK ROAST:
This recipe requires the following ingredients:
- Beef chuck roast
- Brown sugar
- Garlic
- Onion powder
- Onion flakes
- Ground rosemary
- Smoked paprika
- Salt
- Pepper
- Dry mustard
- Olive oil
- Hickory or pecan wood chunks for smoking (optional)
- Beef broth or red wine (if braising)
You may also need additional ingredients for serving, such as heirloom tomatoes, if desired.
To prepare the chuck roast, start by setting it out to come to room temperature and patting it dry with paper towels. In a small bowl, combine brown sugar, garlic, onion powder, onion flakes, ground rosemary, smoked paprika, salt, pepper, and dry mustard. Sprinkle this dry rub over both sides of the roast and press it into the meat.
If using wood chips for smoking flavor, place them on top of your charcoal or in a smoker box. Preheat your grill to 400°F and then place the seasoned chuck roast over indirect heat. Close the lid and lower the grill temperature to about 350°F. Cook the roast until it reaches your desired internal temperature; medium doneness is usually achieved at around 155°F.
If you prefer a fall-apart tender texture, you can braise the roast in a pan with beef broth or red wine. Simply place the roast in a pan and add 2 cups of liquid. Cover with foil and continue cooking on the grill or in the oven until the roast reaches an internal temperature of 190°F to 205°F.
Once cooked, remove the roast from the grill and let it rest for about 15 minutes before slicing into thin strips. Serve and enjoy!
HOW TO GRILL CHUCK ROAST:
To grill a chuck roast, start by setting the beef chuck roast out to come to room temperature and pat it dry with a paper towel. In a bowl, combine brown sugar, garlic, onion powder, onion flakes, ground rosemary, smoked paprika, salt, pepper, and dry mustard to make a dry rub. Sprinkle the rub over both sides of the roast and press it into the meat.
Next, prepare your grill for indirect cooking and preheat it to 400°F. If you want to add smoke flavor, use hickory or pecan wood chips. Place the chuck roast over indirect heat on the grill and close the lid. Lower the temperature to about 350°F and continue to cook until the desired internal temperature is reached. For medium doneness, aim for an internal temperature of around 155°F.
Once cooked to your desired doneness, remove the roast from the grill and let it rest for about 15 minutes before slicing into thin strips. If you prefer a fall-apart tender texture, you can braise the roast by placing it in a pan with 2 cups of beef broth or red wine. Cover with foil and continue cooking on the grill or in the oven until it reaches an internal temperature of 190°F-205°F.
HOW TO STORE AND REHEAT ROAST BEEF:
Leftover chuck roast can be stored in an airtight container in the refrigerator for up to 4 days. If you have vacuum-sealed the roast beef, it can be refrigerated for up to 7 days or frozen for up to 6 months.
To reheat sliced roast beef, you can either heat it in a pan with beef broth over medium heat for 4-5 minutes or chop it and heat it with BBQ sauce over medium heat for about 6-8 minutes.
MORE ROAST BEEF RECIPES TO TRY:
If you enjoyed this Grilled Chuck Roast recipe, here are a few more roast beef recipes that you might want to try:
1. Slow Cooker Pot Roast: This classic pot roast recipe is made in the slow cooker for tender and flavorful meat. Simply season the chuck roast with salt, pepper, and garlic powder, then cook it on low heat for 8 hours. Serve with roasted vegetables and mashed potatoes for a comforting meal.
2. Oven Roasted Beef Tenderloin: For a special occasion or holiday meal, try this oven roasted beef tenderloin. Rub the tenderloin with a mixture of herbs, garlic, and olive oil, then roast it in the oven until it reaches your desired level of doneness. Slice thinly and serve with a red wine reduction sauce.
3. Beef Brisket: If you’re looking for a smoky and flavorful roast beef recipe, try making beef brisket. Rub the brisket with a blend of spices like paprika, cumin, and brown sugar, then smoke it on low heat for several hours until it’s tender and juicy. Serve sliced brisket with barbecue sauce and coleslaw.
4. French Dip Sandwiches: Turn leftover roast beef into delicious French dip sandwiches. Slice the beef thinly and pile it onto crusty rolls or baguettes. Serve with au jus for dipping and enjoy a hearty and satisfying sandwich.
5. Beef Stroganoff: Transform leftover roast beef into a creamy and comforting dish of beef stroganoff. Sauté onions and mushrooms in butter, then add sliced beef along with sour cream and Worcestershire sauce. Serve over egg noodles or rice for a delicious meal.
These roast beef recipes are all versatile and can be customized to your taste preferences. Whether you’re grilling, slow cooking, or roasting in the oven, roast beef is a classic and delicious choice for any meal.
HOW TO GRILL CHUCK ROAST
The first step in grilling a chuck roast is to set it out at room temperature and pat it dry with paper towels. This helps the seasoning adhere better to the meat.
Next, combine brown sugar, garlic, onion powder, onion flakes, ground rosemary, smoked paprika, salt, pepper, and dry mustard to create a flavorful dry rub. Sprinkle the rub over both sides of the roast and press it into the meat.
For smoke flavor, use hickory or pecan chunks and preheat your grill to 400°F. Place the seasoned chuck roast over indirect heat on the grill and close the lid. Lower the temperature to about 350°F and continue cooking until the desired internal temperature is reached.
If you prefer a medium doneness with an internal temperature of around 155°F, remove the roast from the grill and let it rest for about 15 minutes before slicing into thin strips.
If you want a fall-apart tender texture, place the roast in a pan and add 2 cups of beef broth or red wine. Cover with foil and continue cooking on the grill or in the oven for another hour or until the internal temperature reaches 190°F-205°F.
INGREDIENTS
– Beef chuck roast
– Dry rub (brown sugar, garlic, onion powder, onion flakes, ground rosemary, smoked paprika, salt, pepper, dry mustard)
– Olive oil
– Hickory or pecan chunks for smoking
– Beef broth or red wine (optional for braising)
INSTRUCTIONS
1. Set beef chuck roast out to come to room temperature and pat dry with paper towel.
2. Combine brown sugar, garlic, onion powder, onion flakes, ground rosemary, smoked paprika, salt, pepper and dry mustard. Sprinkle over both sides of roast, pressing the rub into the meat.
3. Using hickory or pecan for smoke flavor, bring grill temperature to 400°. Place chuck roast over indirect fire, close the lid and lower grill temperature to about 350°.
4. Continue to cook chuck roast until desired temperature is reached. We pulled ours at about 155° for medium doneness.
5. Remove from grill and rest about 15 minutes before slicing into thin strips. If you prefer the fall apart tender texture, place roast in a pan and add 2 cups of beef broth or red wine to finish braising the roast.
6. Cover with foil and continue to cook on the grill or in the oven for about another hour until roast reaches 190°-205° internal temperature.
7. Bring chuck roast to room temperature. Pat dry with paper towels and place on a baking sheet.
8. Coat roast with olive oil, rubbing over all sides.
9. In a bowl, combine brown sugar with garlic, onion powder, onion flakes, rosemary, smoked paprika, salt, pepper and dry mustard.
10. Add hickory or pecan chunks and heat grill to 400°.
11. Place roast over indirect heat and close the grill lid. Lower temperature to 350°.
12.Cook roast for 45 minutes.
13. Check internal temperature with a grill thermometer, cooking until about 155° for medium doneness.
14. To cook until fall apart tender: place roast in a pan and cover with 2 cups beef broth, cover with foil and continue to cook on the grill or in oven for 30 minutes or until roast reaches 190° – 205°.
NOTES
– Leftover chuck roast can be stored in an airtight container in the refrigerator for up to 4 days. It can also be vacuum sealed and refrigerated for up to 7 days or frozen for up to 6 months.
– To reheat sliced roast beef, heat it in a pan with beef broth over medium heat for 4-5 minutes. Alternatively, you can chop the roast beef and heat it with BBQ sauce over medium heat for about 6-8 minutes.
– Grilled chuck roast is also great for making sandwiches, wraps, and casseroles.
– The veggie on the cutting board with the chuck is sliced heirloom tomatoes. Unfortunately, we do not have a recipe for that specific dish.
– If you prefer to skip the introduction and go straight to the recipe, you can use the “jump to recipe” button or find websites that offer recipes without lengthy prefaces.
– The wood chips should be placed on top of your charcoal or in a smoker box if you have one. There is no need to prepare them beforehand.
– The rub recipe can be found by clicking on the provided link in the recipe instructions.
– It is optional to flip the chuck roast while grilling. The recipe does not specify flipping it.
NUTRITION INFORMATION:
This grilled chuck roast recipe is a game changer for pot roast lovers. The beef chuck roast is seasoned with a simple dry rub and grilled with hardwood smoke, resulting in a delicious and flavorful family meal. Serve it with garlic butter baked potatoes for an easy weeknight dinner, and save the leftovers to make tasty roast beef sandwiches topped with homemade horseradish sauce.
Leftover chuck roast can be stored in an airtight container in the refrigerator for up to 4 days. If you prefer to preserve it for longer, you can vacuum seal the roast beef and refrigerate it for up to 7 days or freeze it for up to 6 months.
To reheat sliced roast beef, you can either heat it in a pan with beef broth over medium heat for 4-5 minutes or chop it and heat it with BBQ sauce over medium heat for about 6-8 minutes.
If you’re looking for more budget-friendly options, you can also grill chuck steaks and use them to make delicious Grilled Steak Tacos. And if you have venison meat in your freezer, you might want to try our Grilled Venison Roast recipe.
Grilled Chuck Roast is a versatile meal idea that can be enjoyed any night of the week. It’s also great for meal prepping ahead of time during busy weeks. The smoky flavor of the roast beef adds depth to sandwiches, wraps, and casseroles, making them tried-and-true family favorites.
YIELD:
This grilled chuck roast recipe yields a delicious and flavorful family meal. The chuck roast can be served as is or used to make sandwiches, wraps, or casseroles. Leftovers can be stored in the refrigerator for up to 4 days, vacuum sealed for up to 7 days, or frozen for up to 6 months.
To prepare the chuck roast, start by patting it dry with paper towels and allowing it to come to room temperature. Then, season the roast with a dry rub made from brown sugar, garlic, onion powder, rosemary, smoked paprika, salt, pepper, and dry mustard. Press the rub into the meat on both sides.
For grilling, preheat your grill and bring the temperature to 400°F. If using wood chips for smoke flavor, place them on top of charcoal or in a smoker box. Place the seasoned chuck roast over indirect heat on the grill and close the lid. Lower the temperature to around 350°F.
Cook the chuck roast until it reaches your desired level of doneness. For medium doneness, cook until the internal temperature reaches about 155°F. If you prefer a fall-apart tender texture, transfer the roast to a pan and add 2 cups of beef broth or red wine. Cover with foil and continue cooking on the grill or in the oven until it reaches an internal temperature of 190°F-205°F.
Let the cooked roast rest for about 15 minutes before slicing into thin strips. Serve as desired or use in other recipes such as sandwiches or casseroles.
Note: The nutritional information provided is an estimate and may not be accurate.
SERVING SIZE:
This recipe serves about 6-8 people, depending on portion sizes.
1. Start by setting the beef chuck roast out to come to room temperature. Pat it dry with a paper towel to remove any excess moisture.
2. In a small bowl, combine brown sugar, garlic, onion powder, onion flakes, ground rosemary, smoked paprika, salt, pepper, and dry mustard to make the dry rub.
3. Sprinkle the dry rub over both sides of the chuck roast, pressing it into the meat to ensure it sticks.
4. Prepare your grill by heating it to a temperature of 400°F and adding hickory or pecan wood chips for smoke flavor.
5. Place the seasoned chuck roast over indirect heat on the grill and close the lid. Lower the grill temperature to about 350°F.
6. Cook the roast until it reaches your desired level of doneness. For medium doneness, cook until it reaches an internal temperature of about 155°F.
7. Remove the roast from the grill and let it rest for about 15 minutes before slicing it into thin strips.
8. If you prefer a fall-apart tender texture, transfer the roast to a pan and add 2 cups of beef broth or red wine. Cover with foil and continue cooking on the grill or in the oven for another hour or until the internal temperature reaches 190°F-205°F.
9. Serve your grilled chuck roast as a delicious main dish for dinner alongside your favorite sides.
Enjoy your flavorful and smoky grilled chuck roast!
In conclusion, grilled chuck roast is a delicious and flavorful dish that can be enjoyed by meat lovers. Its marbling and tenderness make it perfect for grilling, resulting in a juicy and mouthwatering meal. Whether served as the main course or in sandwiches, this cut of meat is sure to satisfy any carnivorous craving.
Learn More About Grilling
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