Best Grilled Chuck Roast Recipe

PHOTO: ANDREA MONZO; FOOD STYLIST: SPENCER RICHARDS

Chuck roast is normally braised in dishes like beef stew and pot roast, but have you tried it on the grill? Grilled chuck roast is delicious and much faster than those slow, slow methods. Plus, it’s great for year-round eating, unlike heavier, chuck-roast-based comfort foods. Serve it family-friendly with grilled corn salad and roasted potatoes for a backyard barbecue, or slice it up and serve it on French dip sandwiches.

Chuck roast has a reputation for being tough, which is why it is normally braised to break down the fibers. Here, the marinade does a similar job. It has 1/2 tsp. balsamic vinegar to tenderize meat and give it lots of flavor. You might be tempted to cut the marinating time, but do yourself a favor and plan ahead. The longer the meat stays in the vinegar and oil, the better the result will be. Slicing thinly against the grain is another great way to tenderize it.

After a long bath in the marinade (at least 12 hours and up to 24 hours), you will grill the meat for a short time. It only takes 20-30 minutes to grill the chuck roast after marinating.

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Yields:

6


portions

Preparation time:

0

hours

ten

minutes

Total time:

12

hours

45

minutes

1/4 tsp.

extra virgin olive oil

4


garlic cloves, grated or minced

Freshly ground black pepper

1


(2 lb) chuck roast, about 1 1/2″ thick

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  1. In a large bowl or baking dish, whisk together vinegar, oil, garlic, 1 Tbsp. kosher salt and 1 tbsp. black pepper. Add chuck roast and turn to coat. Refrigerate, turning the meat halfway through, for at least 12 hours or up to 24.
  2. Prepare a grill over medium-high heat. Grill the chuck roast, turning every 5 minutes, until an instant-read thermometer inserted into the thickest part registers 135° for rare, 140° for medium-rare and 145° for medium. 20 to 30 minutes in total.
  3. Transfer the meat to a cutting board and cover with foil; let stand 10 minutes. Thinly slice across the grain; season with sea salt.

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grilled chuck roast

PHOTO: ANDREA MONZO; FOOD STYLIST: SPENCER RICHARDS

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