Description

Grilled chuck roast is a delicious, beefy cut that becomes tender and juicy when marinated and grilled low and slow. It’s a great option for steak lovers looking for something hearty and budget-friendly. Serve it sliced with grilled veggies, over mashed potatoes, or on sandwiches for a satisfying meal.

Ingredients

2-2.5 lb chuck roast
1/4 cup olive oil
3 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
3 garlic cloves, minced
1 tbsp Dijon mustard
1 tsp onion powder
1 tsp dried thyme
1/2 tsp black pepper
1/2 tsp salt

Optional: fresh herbs and lemon slices for garnish

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Instructions

Make the marinade: In a bowl or large zip-top bag, whisk together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, garlic, mustard, onion powder, thyme, salt, and pepper.
Marinate the roast: Place chuck roast in the marinade, making sure it’s fully coated. Seal and refrigerate for at least 4 hours, preferably overnight.
Bring to room temp: Remove the roast from the fridge 30–45 minutes before grilling. Pat dry for a better sear.
Preheat grill: Heat one side of your grill to high and the other to medium-low for two-zone cooking. Clean and oil the grates.
Sear the roast: Place the chuck roast over high heat and sear for 3–4 minutes per side until browned.
Finish over indirect heat: Move the roast to the cooler side of the grill. Close the lid and cook for 25–35 minutes more, flipping once halfway through. Aim for an internal temp of 135°F for medium-rare or 145°F for medium.
Rest and slice: Let the roast rest for 10 minutes before slicing against the grain.

Notes

Chuck roast has more marbling and connective tissue, so marinating and slicing thinly is key for tenderness.
Want extra smoky flavor? Toss a few wood chips on the coals or in a smoker box.
Serve with chimichurri, garlic butter, or BBQ sauce for extra flavor.