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Think chuck roast is just for beef stew and pot roast? Think again! While it is wonderful braised in comfort food staples, it’s also incredible on the grill. Grilling is not only a much faster preparation than those low-and-slow methods, but it’s also a perfect way to enjoy chuck roast in the summer. Whether you’re serving it at a backyard BBQ as an alternative to classic ribs or need a dose of summer comfort food, this recipe won’t let you down. Here’s what you need to know:
What People Are Saying:
“This was amazing. I had a chuck roast in my meat subscription and not a fan of pot roast. Thanks for the idea and recipe.” - jus7471
“It was pretty good! The cheap chuck roast turned out an excellent steak house like steak.” - PurpleBattery
First, we’ll create our marinade by whisking together the balsamic vinegar, oil, garlic, salt, and black pepper together in a large bowl or baking dish. Whatever you choose, it should be large enough to hold your chuck roast as well. Once mixed, add the chuck roast and turn to coat it completely in the marinade. Refrigerate the chuck roast in the marinade at least 12 hours or up to 24, turning the meat halfway through.
When you’re ready to cook, prepare a grill for medium-high heat. Add the chuck roast and grill, turning every 5 minutes, until it reaches your desired temperature when an instant-read thermometer is inserted into the thickest part: 120° for rare, 125° for medium-rare, and 135-140° for medium. This could take between 20 to 30 minutes depending on your desired temperature.
Once done, transfer the meat to a cutting board, and let it rest 10 minutes before thinly slicing against the grain. This will also help to tenderize the meat.
Season with sprinkles of sea salt, and serve!
The full list of ingredients and instructions can be found in the comments below.
At a BBQ, I love to serve this family-style with grilled corn salad and grilled potatoes, but this would also be great served alongside classic mac & cheese and roasted green beans. Alternatively, you can slice and serve it on French dip sandwiches.
If you have any leftovers, you can store them in an airtight container in the fridge for around 4 days.
cloves garlic, grated or minced
balsamic vinegar
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
(2-lb.) chuck roast, about 1 1/2" thick
Flaky sea salt
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