How to Grill Chuck Roast
Grilled Chuck Roast is a game changer for pot roast! Beef chuck roast is seasoned with a simple dry rub and grilled with hardwood smoke for a delicious family meal.
Servings: 6 servings
Calories: 588kcal
Ingredients
- 3 pound beef chuck roast
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 ½ teaspoons granulated garlic
- ¾ teaspoons onion powder
- ¾ teaspoon onion flakes
- ¾ teaspoons ground rosemary
- ¾ teaspoons smoked paprika
- ¾ teaspoons kosher salt
- ¾ teaspoons black pepper
- ¼ teaspoon dry mustard
Instructions
- Bring chuck roast to room temperature. Pat dry with paper towels and place on a baking sheet.
- Coat roast with olive oil, rubbing over all sides.
- In a bowl, combine brown sugar with garlic, onion powder, onion flakes, rosemary, smoked paprika, salt, pepper and dry mustard.
- Sprinkle all over roast and press into the roast.
- Set roast aside and prepare a grill fire.
- Add hickory or pecan chunks and heat grill to 400°.
- Place roast over indirect heat and close the grill lid. Lower temperature to 350°.
- Cook roast for 45 minutes. Check internal temperature with a grill thermometer, cooking until about 155° for medium doneness.
- To cook until fall apart tender: place roast in a pan and cover with 2 cups beef broth, cover with foil and continue to cook on the grill or in oven for 30 minutes or until roast reaches 190° - 205°.
- Rest roast for 15 minutes before slicing thin.
Notes
Leftover roast can be stored in an airtight container up to 4 days. Vacuum sealed roast beef can be refrigerated up to 7 days and frozen up to 6 months.
Reheat sliced roast beef in beef broth or olive oil in a skillet over medium heat for about 4- 5 minutes.
Nutrition
Serving: 1g | Calories: 588kcal | Carbohydrates: 3g | Protein: 56g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 188mg | Sodium: 331mg | Sugar: 2g