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Grilled Chuck Roast

Grilled Chuck Roast is a great way to prepare roast beef for a delicious weeknight meal, Sunday dinner or to meal prep for sandwiches. Made with a quick garlic and onion dry rub and grilled with hardwood smoke for the best roast you have ever tried.

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Slow cooker pot roast has been a standby for busy days but we have come to love the smoky flavor that comes from the grill for beef chuck roast. When sliced thin, it’s great served with mashed potatoes, bacon green beans and dinner rolls. We also love it chopped for a quick roast beef sandwich.

chuck roast on a cutting board with fresh thyme, partially sliced

Grilled Chuck Roast ~ Family Favorite Dinner

Pot roast is a meal that the whole family enjoys and is an affordable cut of meat to add to your menu for any night of the week. It can even be grilled over the weekend to make an easy meal or two for the week.

Ingredients Needed:

  • Boneless Chuck Roast ~ A shoulder roast from the upper neck or shoulder of the cow.
  • Olive Oil
  • Brown Sugar 
  • Granulated Garlic
  • Onion Powder
  • Ground Rosemary
  • Dried Thyme
  • Smoked Paprika
  • Kosher Salt
  • Black Pepper
  • Dry Mustard

Grilled roast beef slices on a plate with mashed potatoes

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How to Grill Chuck Roast:

chuck roast coated with dry rub ready to grill

  • Bring beef roast to room temperature. Remove from packaging and pat dry with a paper towel.
  • Drizzle with olive oil, rubbing it over all sides of the roast.
  • In a small bowl combine the brown sugar, spices, herbs, salt and pepper.
  • Sprinkle the rub over all sides, pressing into the meat.
  • Set aside until the grill is ready.

chuck roast on a grill - some flames showing thru grate

  • Prepare a grill fire to 400° with pecan or hickory chunks for smoke flavor.
  • Place roast over indirect heat, close the grill lid and lower grill temperature to about 325° – 350°.
  • Cook roast for about 45 minutes, check internal temperature with a digital meat thermometer.

grilled chuck roast on Big Green Egg Grill

  • Continue to cook roast until desired temperature is reached. We cooked ours to about medium and pulled it at about 155°.

chuck roast on a pan resting before slicing

  • Place roast on a cutting board and allow to rest about 15 minutes before slicing. This method results in a texture more like steak that is chewier than traditional pot roast and gravy like grandma makes.
  • For fall apart tender roast, like a traditional pot roast, place roast in a pan and add 2 cups of beef broth or red wine for a braising liquid. Cover with foil and continue to cook on the grill or in the oven for about another hour, until roast reaches 190° internal temperature.

Plate of sliced roast, mashed potatoes, sliced tommatoes

How to Store and Reheat Roast Beef:

Store leftover roast beef in an airtight container in the refrigerator up to 4 days. If you have a vacuum sealer, vacuum sealed sliced roast beef can be refrigerated up to 7 days or frozen up to 6 months.

Reheat sliced roast beef in a pan with beef broth over medium heat for about 4 minutes. It can also be chopped and mixed with your favorite bbq sauce and cooked over medium heat for about 6-8 minutes.

Leftover Chuck Roast Recipes:

Roast Beef Stroganoff is a hearty meal that has great flavor from the grilled roast, a creamy mushroom sauce served over egg noodles.

Cheesy Beef Rigatoni is made with a cheesy sauce, cooked pasta and leftover pot roast for a delicious comfort food meal.

Roast Beef and Cheddar Sandwiches are the classic we all love from the classic roast beef restaurant but even better made at home.

Traditional Pot Roast Recipes:

Rump Roast is the classic Sunday and special occasion family dinner. This recipe has both oven and grilling instructions and is so simple and works with any cut of beef round roast.

Beer Braised Pot Roast is one of my favorites for a tender pot roast. This dutch oven pot roast is flavorful and just as delicious the next day for sandwiches.

Crock Pot Roast with Caramelized Onions is a great option for tough cuts of beef. Slow cooking the roast at a low temperature breaks down the tough connective tissues for a fork tender beef chuck roast recipe. Topped with caramelized yellow onions for extra flavor. You can also add baby carrots and red potatoes to make a good pot roast dinner.

You might also like this Swiss Steak recipe made with chuck steak that is slow simmered in a delicious tomato gravy for a family favorite weeknight dinner.

Chuck roast on cutting board, sliced

Add this Grilled Chuck Roast recipe to the menu this week for the perfect meal that will satisfy the whole family and is the best way to create thin sliced roast beef for sandwiches.

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Yield: 6 servings

Grilled Chuck Roast

grilled chuck roast on a board, partially sliced

Grilled Chuck Roast is made with a quick garlic and onion dry rub and grilled with hardwood smoke.

Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 3 pound chuck roast
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon ground rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dry mustard

Instructions

  1. Bring beef roast to room temperature. Remove from packaging and pat dry with a paper towel.
  2. Place on a baking sheet and drizzle with olive oil, coating all sides of the roast.
  3. Combine the brown sugar, garlic, onion powder, ground rosemary, thyme, salt, pepper and ry mustard together in a bowl.
  4. Sprinkle the seasoning mixture on all sides, pressing into the meat.
  5. Set aside and prepare a grill fire to 400° with pecan or hickory chunks for smoke flavor.
  6. Cook roast over indirect heat, with the grill lid closed. Lower grill temperature to about 325° - 350°.
  7. Cook roast for about 45 minutes, checking internal temperature with a digital meat thermometer.
  8. Continue to cook roast until desired temperature is reached. We cooked ours to about medium and pulled it at about 155°.
  9. Place roast on a cutting board and allow to rest about 15 minutes before slicing. This method results in a texture more like steak and is great to chill and thin slice for sandwiches. 
  10. For fall apart tender roast, like pot roast: Remove from grill and place roast in a pan and add 2 cups of beef broth or red wine for a braising liquid. Cover with foil and continue to cook on the grill or in the oven for about another hour at 350°, until roast reaches 190° internal temperature.

Notes

Store leftover roast beef in an airtight container in the refrigerator up to 4 days. If you have a vacuum sealer, vacuum sealed, sliced roast beef can be refrigerated up to 7 days or frozen up to 6 months.

Reheat sliced roast beef in a pan with beef broth over medium heat for about 4 minutes. It can also be chopped and mixed with your favorite bbq sauce and cooked over medium heat for about 6-8 minutes.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 588Total Fat: 39gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 188mgSodium: 279mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 56g

Nutritional calculations are estimated and may not be accurate.

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6 Comments

  1. Should you put on the marinade just before cooking? Or could you do it as a dry rub and vacuum seal to sit for several hours.?

  2. I’ve had this before and it was melt in your mouth tender. Ours was only grilled for 35 minutes and it was so tough, we could barely chew it! I followed the recipe exactly. So disappointed I wasted my money on the meat. Even made a delicious bearnaise sauce to serve with it. 🥺

    1. Hi Janet,
      I’m sorry to hear that your roast was so tough. If we cook it rare, we generally slice it really thin. They can be cooked on the grill to 200° where they are fall apart tender. Sometimes it also depends on the roast, I know how disappointing it is when dinner doesn’t turn out.

      ~ Milisa

    1. Hi Jenny,
      The recipe card with complete list of ingredients and instructions is at the bottom of the post. if you have trouble finding it, just use the “jump to recipe” button at the top of the post.

      ~ Milisa

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