Get the inexpensive yet flavorful beef chuck steak and crank up your dinner party with ready-to-serve, succulent chuck roasts.
Popularly used for slow cooker and soup recipes, the chuck roast is not a tender meat to start with.
It contains a lot of connective tissue and fat marbling, making it easy to dry out and toughen when on the grill.
So, you’ll need to be generous with your marinade and easy with the fire on your grill!
Preparing a well-seasoned and balanced marinade is the key to a scrumptious chuck roast.
Many will tell you what a flavourless idea it is to have a chuck roast on a grill. It will probably dry out, and be hardly chewable, they’ll say.
But with a clever seasoning and a slow grilling technique, you will even surprise yourself!
Everything you need to spice up your beef is probably already in your kitchen so grab your mixing bowl and get started!
Ingredients (for a 2-3 pound beef chuck roast):
- 3 cloves of garlic
- ¼ cup olive oil
- 1 tablespoon tamari sauce
- 1 teaspoon dry mustard
- 1 ½ teaspoons honey
- 2 tablespoons ketchup
- Salt and freshly ground pepper to taste
(If you’re opting for a BBQ sauce in your marinade, cut down on the rest of the seasoning.)
Prick the chuck roast with a fork deeply on both sides and place it in a large re-sealable plastic bag and pour over the marinade, mixing it well. Let it marinate for at least 6 hours. (If you let it stay overnight, the results will be even better). Turn the bag over after every couple of hours.
Tip: Sometimes when your beef chuck is an extra tough hunk, marinate it overnight in the fridge for sure.
Grilling outside gives you a break from the routine kitchen drills and fancy indoor dinners. Not only that, it infuses the beef with flavour that it would never get from a simple broil. 😉
It is best to cook over low or indirect heat to avoid drying out the chuck roast and to ensure that it remains juicy all the way through.
Grilling at high temperatures will almost never work for this tough cut of meat, so don’t waste a precious hunk of marinated meat even if you’re in a hurry.
Tip: Do not slice before barbecuing (it will dry up easier and faster).
Clean the grill grates, oil them using a paper towel or a grill brush and heat it up.