Go Back
+ servings
beef on plate with sauce behind

Grilled Chuck Roast - Marinated and Smoky

The perfect method for marinating and grilling this less expensive cut of beef.
4.86 from 42 votes
Course Main Course
Cuisine American
Servings 6 people
Calories 338 kcal



  • 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 or at medium heat on your gas grill for 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.


Serving: 15 ouncesCalories: 338kcalCarbohydrates: 5gProtein: 29gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 104mgSodium: 273mgPotassium: 579mgFiber: 1gSugar: 4gVitamin A: 104IUVitamin C: 1mgCalcium: 34mgIron: 3mg
Keyword grilled chuck roast
Tried this recipe?Let us know how it was!