Grilled Chuck Roast is a great way to prepare roast beef for a delicious weeknight meal, Sunday dinner or to meal prep for sandwiches. Made with a quick garlic and...
Grilled Chuck Roast is a great way to prepare roast beef for a delicious weeknight meal, Sunday dinner or to meal prep for sandwiches. Made with a quick garlic and onion dry rub and grilled with hardwood smoke for the best roast you have ever tried.
Bring beef roast to room temperature. Remove from packaging and pat dry with a paper towel.
Place on a baking sheet and drizzle with olive oil, coating all sides of the roast.
Combine the brown sugar, garlic, onion powder, ground rosemary, thyme, salt, pepper and ry mustard together in a bowl.
Sprinkle the seasoning mixture on all sides, pressing into the meat.
Set aside and prepare a grill fire to 400° with pecan or hickory chunks for smoke flavor.
Cook roast over indirect heat, with the grill lid closed. Lower grill temperature to about 325° - 350°.
Cook roast for about 45 minutes, checking internal temperature with a digital meat thermometer.
Continue to cook roast until desired temperature is reached. We cooked ours to about medium and pulled it at about 155°.
Place roast on a cutting board and allow to rest about 15 minutes before slicing. This method results in a texture more like steak and is great to chill and thin slice for sandwiches.
For fall apart tender roast, like pot roast: Remove from grill and place roast in a pan and add 2 cups of beef broth or red wine for a braising liquid. Cover with foil and continue to cook on the grill or in the oven for about another hour at 350°, until roast reaches 190° internal temperature.