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Grilled Chuck Roast

Grilled Chuck Roast: Tender, Smoky Perfection for Dinner

Grilled Chuck Roast is a tender, smoky delight that promises comfort and satisfaction in every bite.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds chuck roast A rich and beefy flavor
  • 2 tablespoons olive oil Locks in moisture for juiciness
  • 1 tablespoon brown sugar Enhances caramelization
  • 1 teaspoon granulated garlic Robust garlic flavor
  • 1 teaspoon onion powder Sweet onion notes
  • 1 teaspoon ground rosemary Herbal depth
  • 1 teaspoon dried thyme Earthy flavor
  • ½ teaspoon smoked paprika Adds a subtle smokiness
  • ½ teaspoon kosher salt Elevates overall flavor
  • ½ teaspoon black pepper Adds a dash of heat
  • ¼ teaspoon dry mustard Offers a tangy twist

Equipment

  • Grill
  • meat thermometer
  • cutting board

Method
 

Step‑by‑Step Instructions for Grilled Chuck Roast
  1. Bring the chuck roast to room temperature by letting it sit outside for about 30 minutes. Pat it dry with paper towels.
  2. Drizzle olive oil over the roast and rub the combined seasoning mix all over it.
  3. Preheat your grill to around 400°F for indirect heat; use wood chips for a smoky flavor.
  4. Place the seasoned roast on the cooler side of the grill and monitor the temperature, cooking until it reaches 155°F.
  5. Remove the roast from the grill and let it rest for 15 minutes covered loosely with foil.
  6. For added tenderness, braise the roast in a pan with beef broth or red wine for about an hour.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 6gProtein: 30gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 85mgSodium: 700mgPotassium: 500mgSugar: 2gCalcium: 1mgIron: 15mg

Notes

For best results, allow the roast to marinate overnight and always slice against the grain for optimal tenderness.

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