Description
Grilled Chuck Roast is a bold and flavorful summer favorite, infused with a balsamic herb marinade and grilled to tender perfection. Ideal for BBQs or weeknight meals, this juicy beef roast pairs beautifully with fresh sides and chimichurri sauce. It’s easy, impressive, and deliciously satisfying.
Ingredients
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60 ml (¼ cup) balsamic vinegar
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60 ml (¼ cup) olive oil
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1 medium shallot, minced (approx. 60 g)
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16 g (2 tbsp) minced garlic
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8 g (2 tbsp) minced fresh parsley
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30 g (2 tbsp) Dijon mustard
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12 g (1 tbsp) granulated sugar
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5 g (1 tsp) beef bouillon
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6 g (1 tsp) kosher salt
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2 g (1 tsp) freshly ground black pepper
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1 g (½ tsp) meat tenderizer
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900 g to 1.4 kg (2 to 3 lb) boneless chuck roast
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Chimichurri sauce, for serving (optional)
Instructions
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In a bowl, whisk together all marinade ingredients.
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Place chuck roast in a resealable bag or dish. Pour marinade over it. Refrigerate 6 hours or overnight, turning occasionally.
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Prepare grill for indirect heat (350–375°F / 175–190°C). Oil grill grates.
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Remove roast from marinade. Let it rest at room temp for 20 minutes.
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Grill over indirect heat for 35–45 minutes, turning occasionally, until internal temp is 140°F (60°C).
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Sear briefly on direct heat, 1–2 minutes per side.
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Rest the roast under foil for 10 minutes. Slice thinly against the grain.
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Serve with chimichurri if desired.
Notes
No meat tenderizer? Use a fork to pierce the meat.
Add Worcestershire sauce for extra depth.
Use a meat thermometer for best results.
Let meat rest before slicing for juiciness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American