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 the 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 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
This post contains affiliate links for your convenience. Click here to read our full disclosure policy
Grilled Chuck Roast – Marinated and Smoky
- 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
Read Southern Food Then and Now if you love learning about the origins of the recipes, the various regions and more.