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Home / How to Grill Beef Roast on Grill

How to Grill Beef Roast on Grill

Bound to Recipe

Forget the slow cooker; this grilled chuck roast is bursting with flavour after marinating overnight in a sweet and tangy marinade. The marinade keeps the chuck roast steak moist and juicy while searing on a scorching hot grill to get the beautiful grill marks and charred crust. Then, top it off with a slice of delicious blueish cheese compound butter and dig in!

The secret to achieving a tender grilled chuck roast is cooking information technology over indirect heat. You but desire to sear the chuck roast over high heat for a short period. Move the chuck roast to a lower-temperature portion of the grill once yous have the sear marks and crust y'all are looking for.

You can grill this chuck roast using your charcoal kettle grill, propane grill, or pellet grill. I prefer to apply my Traeger to help become a flake of smokiness into the meat. Slice up the chuck roast and serve it with some delicious sides like these air fryer green beans with bacon or these grilled irish potato wedges.

Slices of grilled chuck roast on a plate with a baked potato.

Why This Recipe Slaps

  • Rich and beefy season
  • Seared crust on the exterior with a juicy interior
  • Flavorful marinade that packs a punch
  • The blue cheese chemical compound butter on height adds a precipitous and salty flavor

The Ingredients

The star in this recipe is the chuck roast steak. Yous can find a whole chuck roast at your butcher, or they may have chuck roast steaks already cutting up for you to purchase. This article from Livestrong shows you how to intermission downwards your chuck roast into steaks.

  • Chuck roast steak
  • Butter
  • Blue cheese
  • Chives
  • Black pepper
  • Common salt
  • Olive oil
  • Orange juice
  • Soy sauce
  • Worcestershire sauce
  • Chili paste or hot sauce
  • Garlic cloves
A raw chuck roast.

How to Grill Chuck Roast

Here is a quick overview of the process so you lot can grill upwardly the best chuck roast! In addition, there is a printable recipe card below with more detailed steps.

  1. Marinate the chuck roast overnight. Combine all of the ingredients for the marinade in a ziploc purse. Submerge the roast completely and allow it soak for maximum flavor.
  2. Season the chuck roast. After removing it from the marinade, blot it dry with some paper towels. Coat the chuck roast in oil and sprinkle information technology with the seasoning. I similar to use salt and pepper, but you can use whatever seasoning you like. Try out this Black & Bleu Rub from Spiecology, it pairs perfectly with the blueish cheese chemical compound butter!
  3. Sear the chuck roast on both sides to get grill marks and grade a chaff.
  4. Grill on lower, indirect heat until the chuck roast steak reaches your desired doneness. Use a trusty ThermoWorks thermometer to monitor the internal temperature.
  5. Let information technology rest under a piece of aluminum foil or butcher paper before slicing. There will exist carryover cooking while it rests, so pull the chuck roast off the grill 5°F before your desired temperature.
  6. Slice the grilled chuck roast beyond the grain. Serve information technology with a piece of blue cheese compound butter melted on tiptop. Bask!
A collage of six photos showing how to grill a chuck roast.

Tips For Success

  • When searing your chuck roast steak, go the grill very hot. We just want to osculation both sides of the steak for a couple minutes to achieve the sear marks. Searing will help to lock in the flavors and juices.
  • Grill the meat at a lower temeparture after searing. This will aid to ensure that the chuck roast remains juicy and tender.
  • Experiment with unlike seasonings and rubs. Try out this smoky honey habanero rub or this raspberry chipotle rub. They are both delicious and add a great smoky-sweet flavor to the steak!
Chuck roast in a marinade.

More Recipes You Volition Love

Since we are on the subject of awesome grilled meat, this easy grilled marinated flank steak is another must-have recipe in your repertoire. The marinade is so unproblematic but makes a huge divergence! Since flank steak is and then sparse, information technology takes on the flavor from the marinade very well, and information technology helps to tenderize this otherwise tough cut of steak.

This Traeger smoked prime number rib is absolutely to die for! It is smoked low and irksome, and the fresh herb seasoning forms a delicious chaff on the exterior of the prime rib as it cooks to perfection. Piece it up and serve the prime rib with your favorite holiday sides and some gold ole' horseradish!

Grilled chuck roast with blue cheese butter melting on top.

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Everyone needs to take at to the lowest degree 1 grill. The Traeger Pro 780 is perfectly sized to feed a small family unit or a large crowd. It volition go hot plenty to sear your steak, and you can quickly turn the estrus down to get that succulent smoky flavor! Be certain to grab some pellets! These Traeger Signature Blend pellets are well-rounded for anything that you throw on your Traeger.

I love my trusty ThermoWorks thermometers. I use this handy wireless get out-in thermometer for long cooks and this instant-read thermometer to ensure perfection before removing my food from the grill.

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Did you make this recipe? Tell u.s. near information technology in the comments below!

Tell Me What You Think!

Did you try out this recipe? Please leave a comment below and let me know how you liked information technology. Likewise, snap a picture and postal service it to your favorite social platform. Be sure to tag me at @alicensetogrill and let me know how you liked it!

Ingredients

Blueish Cheese Compound Butter

  • 8 tablespoons butter, softened
  • one/4 loving cup crumbled blueish cheese
  • 1 tablespoon chopped fresh chives
  • ane/4 teaspoon blackness pepper
  • common salt

Marinade

  • i/3 cup olive oil
  • 1/3 cup orange juice
  • one/3 cup soy sauce
  • 1/4 loving cup Worcestershire sauce
  • one teaspoon chili paste or hot sauce
  • iv garlic cloves, minced

Chuck Steak or roast

  • i boneless beef chuck steak, ii to iii pounds
  • ii tablespoons cooking oil
  • table salt and pepper

Instructions

Make the Compound Butter

  1. Combine the butter, blue cheese, chives, and pepper in a dish. Brew the butter mixture with a fork.
  2. Transfer the butter mixture to a 12-inch long sail of plastic wrap or wax paper.
  3. Coil the butter into a log and twist the ends of the wrapper. Arctic in the refrigerator for one to 2 hours or until firm.

Marinate the Roast

  1. Combine all the marinade ingredients in a resealable bag.
  2. Add the steak and seal the pocketbook. Refrigerate for 4 to 6 hours or overnight.

Grill the Roast

  1. Prepare the grill with two zones. One zone should be at high heat, and the other zone should be medium heat. Skip the two-zone step if yous take a pellet grill, as you lot will merely plow the heat down when it is fourth dimension.
  2. When the grill is hot, remove the steak from the marinade and toss the marinade out.
  3. Pat the roast dry out with a paper towel. Brush both sides with oil and season information technology with common salt and pepper.
  4. Place the roast on the hot grill over direct heat. Grill for 3 to 4 minutes per side until there is a brown char on each side.
  5. Transfer the roast to the medium estrus zone (or plow your pellet grill down to medium heat).
  6. Cover the grill and cook for an additional ten to xx minutes. Flip halfway through the grill time.
  7. Grill the chuck roast until information technology reaches your desired doneness. Medium-rare is 130°F, medium is 135°F, medium-well is 140°F, well-done is 145°F to 147°F.
  8. When the roast reaches your desired doneness, remove it from the grill, encompass it with a canvas of aluminum foil and allow it balance for about v minutes.
  9. Serve the roast with slices of bluish cheese compound butter and allow the butter to melt on top of the roast.

Notes

  • This recipe is for a chuck roast, not to be dislocated with a chuck steak. Chuck steaks and chuck roasts come from the aforementioned cut of meat, just the chuck steak is thinner and will not need equally much time on the grill. Arrange your melt accordingly based on the thickness of your chuck roast or chuck roast steaks.
  • Grill time will vary based on the thickness of your roast, the temperature of the grill, and your desired doneness.
  • The best fashion to know when your roast is washed cooking is to use a reliable leave-in meat thermometer or an instant-read thermometer. Our chuck roast steak was 1-ane/ii inches thick and was cooked to a medium-rare. It took less than xx minutes of total grill time. If you use a pellet grill, yous may not be able to become the initial sear quite equally hot which tin can extend the cooking time.
  • Explore unlike flavors and check out these excellent rubs from Spiceology. The Cowboy Crust and Black & Bleu are some of my favorites.
Nutrition Information:

Yield: viii Serving Size: 1
Amount Per Serving: Calories: 278 Total Fatty: 27g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fatty: 15g Cholesterol: 44mg Sodium: 956mg Carbohydrates: 5g Fiber: 0g Sugar: 2g Protein: 5g

Diet information is a guideline only, is calculated automatically by 3rd party software, and absolute accuracy is not guaranteed.

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Source: https://alicensetogrill.com/grilled-chuck-roast/