Grilled Chuck Roast Recipes

Steps:

• Combine soy sauce and red wine in the container in which you plan to marinate the roast.
• Dunk the roast in so it's moistened on both sides.
• Sprinkle half the meat tenderizer on one side of the roast.
• Prick the surface with a fork all over.
• Sprinkle oregano and garlic powder to taste.
• Turn the roast over in the marinade.
• Repeat the tenderizer and spices on the other side.
• Flip over again and let rest in the marinade.
• Let marinate at least overnight, turning at least once.
• Cook on the grill to desired doneness. Chuck will come out tender using this technique even if cooked a short amount of time.
• Slice across the grain and serve.

Steps:

• In a small bowl, combine the first nine ingredients. Pour 1/4 cup into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Place beef over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices.

Steps:

• In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
• Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
• Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.

Steps:

• Trim fat from beef roast. In 12x8-inch (2-quart) glass baking dish or large resealable food storage plastic bag, combine all remaining ingredients; mix well. Add roast; turn to coat. Cover dish or seal bag. Refrigerate 6 hours or overnight, turning once or twice, to marinate.
• Heat gas or charcoal grill. When grill is heated, remove roast from marinade; reserve and refrigerate marinade. Place roast on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cover grill; cook 50 to 75 minutes or until of desired doneness, turning once and basting with reserved marinade during last 15 minutes of cooking time. Discard any remaining marinade.

Steps:

• Mix all ingredients in a microwave-safe bowl or measuring cup. Microwave for about a minute. Stir to dissolve the sugar. Let cool.
• Put your chuck roast or steak in a gallon size zip-loc bag. Add marinade. Close the bag, but suck out all the air before completely closing bag. Put in fridge and marinate for 24 hours. Turn the bag a few times during that period. You can marinate the day of, or give it a couple days. 24 hours seems to work quite well.
• Heat your grill until it is as hot as possible. I have a Weber gas grill, and it takes a good 20 minutes to get that thing smoking hot. My Weber has a thermometer and I'm guessing the grill hits 700 degrees. Get the meat and toss it on the grill. I use a timer -- 3 minutes to sear side one, flip, sear side two for another 3 minutes. If your roast is over 2" thick, go 4 minutes per side. You really do want to sear the meat -- black and smoke is not your enemy -- lots of flavor comes from that. After searing, shut the center burner off and set the others to medium (indirect cooking method for charcoal people). Grill temp should settle down to about 350. At this point I do stick a remote grilling thermometer in the roast/steak. I pull a roast or steak from the grill when it hits about 132 degrees for medium rare. So if the thermometer reads 82 after I sear it, there are 50 more degrees to go, or 25 per side. So I do flip it again when it hits 107 degrees. If you don't own a remote grilling thermometer, buy one.
• When it hits 132 degrees pull it off the grill, put it on a plate and put it in the microwave. I say put it in the microwave for 2 reasons -- 2 Labrador Retrievers who will steal a perfectly cooked piece of meat off the counter in the blink of an eye. At any rate, let the meat sit for 10-15 minutes, which gives you time to do the grilled asparagus, corn, garlic bread, etc.
• This recipe will never fail. Sometimes the cut of meat fails, but no matter what, it will have amazing flavor. For decades I have only used this with a chuck roast on the grill, but gave it a whirl with a thick cut ribeye. Wife said it was the best steak she ever had.

Steps:

• Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce,lemon juice and garlic powder, mix well.
• Place roast into a plastic bag; add marinade (saving some back for basting) and seal.
• Place in a dish;refrigerate overnight,turning occasionally.
• Grill over medium coals/medium heat (with Jack Daniel's Barrel Chips, soaked in water- if you can find them), about 20 to 25 minutes per side for medium.
• Baste occasionally with extra marinade.
• To serve, cut into thin slices.

Steps:

• Pierce beef several times and put into ziplock bag; dump in the Italian dressing and first sliced onion into bag.
• Refrigerate for at least 6 hours.
• Prepare the grill for medium heat.
• Drain marinade from beef and put roast onto grill rack; discard marinade and first onion.
• Grill roast at MEDIUM on grate, hood down, until beef is well seared, about 20 minutes, turning over at least once.
• Meanwhile prepare a large aluminum roasting pan lined with foil large enough that later you can cover the meat).
• Place the seared meat into that foil container, sprinkle with the salt and pepper.
• Pierce the potatoes.
• Arrange potatoes, second onion, and carrots around meat.
• In a small bowl, mix beef broth, garlic, pepper, and rosemary); pour this over the meat and vegetables.
• Cover all with foil.
• Grill covered at MEDIUM heat until roast is tender, possibly up to 1 1/2 hours. Recently, made a 2 1/4 pound roast and it only took 1 hour and 15 minutes after the initial searing. Use your meat thermometer to gauge doneness level I would start checking after 1 hour and 15 minutes.
• Allow resting time of 10 minutes.

Steps:

• Pop tab of tomato juice, add through opening brown sugar, celery salt, garlic powder, pepper, and salt--shake it up.
• Pierce roast several times and put into ziplock bag.
• Pour tomato juice marinade over beef chuck roast.
• Refrigerate for at least 5 hours.
• Preheat grill for 10 minutes if it is a gas grill, or if it is a charcoal grill try to get coals to MEDIUM HIGH fire.
• Discard marinade from roast.
• Grill roast at MEDIUM HIGH directly on grate with hood down until well seared, about 20 minutes.
• Line foil pan with enough foil so that later you can SEAL it.
• In small bowl, mix beef broth, thyme, and salt.
• Place seared meat, veggies, and garlic in pan; pour broth mixture over all.
• SEAL with foil, grill for about 75 minutes-hood down.
• Remove roast, let rest for 10 minutes, and then slice meat and serve with veggies.