Not your Mama’s Pot Roast! This Grilled Chuck Roast has a flavor-filled marinade and is then grilled to smoky perfection.
One reader’s comment: “…this was so delicious… it turned out perfectly moist but with a nice sear.”
Beef chuck roast is a cut of meat that most of us in the south grew up with. And we love it. Pot roast with carrots and potatoes was a staple on our tables many Sundays after church. It made pan drippings that were the base for a perfect brown gravy.
If you enjoy reading about food traditions like this, be sure to check out Southern Food Then and Now.
There is not one thing one wrong with any of that, and we still love it on occasion. But, did you know that you can make a wonderful grilled or bbq chuck roast?
Less lean cuts of beef are the rage these days…
Flat iron steak, brisket, flank steak… Do a Pinterest or a Google search and you’ll find hundreds of results. Everyone is talking about how to marinate them, how to cook, how to tenderize, and what sauces to serve them with.
And, there’s a good reason for that. Every piece of meat doesn’t have to be a filet mignon. Delicious meals can definitely be centered around a less expensive cut of meat that has been properly and lovingly prepared.
A few tips for getting the best grilled chuck roast ever:
- piercing the roast on both sides all over with a fork helps the marinade soak in
- cutting slashes through the fat at the edges also helps
- marinating a minimum of 8 hours is best since this is a thick cut of meat; 12-24 hours is not too much
- if you have fresh basil crush or bruise it to release the flavors
- turn the bag with the roast in it several times if possible
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This recipe made the suggested list for the Backyard BBQ Menu Ideas. You’ll want to visit for lots of other recipes as well as tips, tricks and planning help for your cookout.
Grilled Chuck Roast – Marinated and Smoky
Ingredients
- 2-3 pounds beef chuck roast
- 2 cloves garlic minced
- 2 Tablespoons olive oil
- ½ cup red wine vinegar
- ⅓-1/2 cup ketchup
- 1 Tablespoon worcestershire sauce
- 1 teaspoon sugar
- 3-4 leaves basil
Instructions
- 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 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.
Suggested side dishes to serve with your grilled chuck roast:
Any from the list below would be awesome, but especially perfect are Iron Skillet Grilled Potatoes. Why? They can cook on the grill at the same time as the roast. The temperature is perfect and the cooktime is approximately the same. It’s a win win!
- Grilled Skillet Potatoes
- Green Bean Bundles
- Macaroni and Cheese like Mama made
- Southern Style Succotash
- Salad with Asparagus & Goat Cheese
- Bacon & Jalapeno Deviled Eggs
For another main course that’s as low carb as this roast be sure to check out Keto Parmesan Crusted Chicken too. You’ll love it!
If you make this or any of our recipes we’d love for you to leave us a comment and star rating. If you’re into sharing your creations, snap a photo and tag us when you post it to Facebook or Instagram.
Stephanie says
What a great way to make a delicious budget family meal and btw your grandson has a great eye for photography…You should sign him up!
Pam says
Hahaha… Thanks, Stephanie. He can be my assistant anytime!
EA The Spicy RD says
This looks so moist and delicious! LOVE that your 9 yo grandson helped you with this~he’s quite talented!
Pam says
Thank you, EA! I can’t wait for him to see the nice comments!
Jessica Formicola says
This looks like the perfect weeknight meal! So flavorful and delicious!
Pam says
Thank you, Jessica.
Chris Collins says
Oh wow, my mouth is watering at this chuck roast! Can’t wait to give the recipe a go 🙂
Pam says
Hope you enjoy it, Chris!
Britt | Sweet Tea and Thyme says
Wow, this is an interesting way to use such a classicly comforting piece of meat! Yum!
Pam says
We do enjoy switching up the old classics sometimes!
Susan says
It’s been a long time since I had a roast like this…yummy memories of summer as a kid. BTW- Great article 🙂
Pam says
Thank you, Susan!
Brenda says
Could this be cooked in a skillet on top to the stove, or
in the oven? I do not have an outdoor grill.
Pam says
I think you could do either one, Brenda. Cooking in a skillet would get that nice searing on the outside like the grill gives you.
Melanie says
This recipe is amazing! We’re making it for the second time this weekend. We made it a few months ago and DH has raved about it nonstop. Doesn’t even taste like the same cut of beef that I would normally make in the crock pot. Excellent!
Pam says
Thanks so much, Melanie! Glad y’all love it.
Theo Buttson says
I have never commented on a recipe but this was so delicious and different. Thank you very much—it turned out perfectly moist but with a nice sear.
Pam says
Wow, thanks so much Theo! We’e honored to be your first recipe post comment!
Rebecca says
I have a gas grill what temp would I cook it on & how long please!
Pam says
Hi Rebecca, I would cook it over a medium setting (about 350 degrees F) for approximately 20-25 minutes per side. A meat thermometer inserted into the middle is going to be the most accurate way to tell when you should take it off according to how well done you like your beef.
Gail says
I have a 12 lb rolled chuck eye roast that I want to rotisserie on my bbq. Would I need to quadruple the amount of marinade?
Pam says
Gail, I think you would be safe with 2-1/2 to 3 times. There wouldn’t be 4 times as much surface to cover on your roast. Good luck! It sounds wonderful!
Colleen says
I’ve always done chuck roasts in the slow cooker or the oven, but after trying it on the grill, it’s our new favorite. Thanks so much for the recipe!
Amanda Dixon says
We all loved this! I made it for a few friends, and it was great for entertaining. It was easy to prepare, and the grilling gave it such a nice depth of flavor.
Beth says
This is the perfect meal for the weekend! So excited to make this again! Such a get recipe, so tender and juicy!
maryanne says
The tangy marinade was incredible!! I am going to add it to every steak I make in the future!
Sara Welch says
Enjoyed this for dinner last night and it did not disappoint! So hearty and juicy; easily, a new favorite recipe. My whole family loved it!
Eliza Cross says
This recipe is a treasure – love the marinade! Thanks for sharing all the photos and detailed directions, too. Another keeper from Biscuits and Burlap!
Alison says
Super flavorful with the marinade and smoky spices!
Pam says
Thank you, Alison!
Nathan says
Love that this is a less expensive cut of beef, some other cuts can be so pricey! I can’t wait to try this out, the marinade looks delicious!
Beth says
So juicy and tender! Absolutely loved here and will be made again soon! So flavorful and filling too. Perfect for a small gathering with my sister this weekend.
Pam says
So happy to hear that. Thanks, Beth!
Jen says
This makes my mouth water! I never considered grilling chuck roast, but I’m glad that I now have a new way to cook it.