My grilled chuck roast recipe turns a budget-friendly cut of meat into a mouthwatering and tender roast. Simple seasonings and high-heat grilling transform an otherwise tough cut into the most juicy and tender meat.
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My family typically enjoys Instant Pot chuck roast or chuck tender roast, but I reserve grilling it for special occasions.
I was taught in culinary school that this cut of meat is best for braising or roasting, but grilled chuck roast is incredibly delicious. The beef is cooked just long enough for the meat fibers to break down, resulting in tender meat with great flavor. I kept the ingredient list short for convenience, but you can add flavor or marinate the meat if you so desire.
Grilled chuck roast recipe highlights
Budget-friendly: Chuck roast is typically a more affordable cut, as it requires some TLC to tenderize. Luckily, my recipe offers precisely that.
Simple ingredients: I wanted to emphasize the steak’s natural meaty flavor, so I stuck with my go-to steak seasonings: Salt, pepper, Italian seasoning, and a splash of Worcestershire sauce.
Stovetop option: If you don’t have a grill, you can use a grill pan on the stovetop instead. We do this all the time.
I highly recommend whipping up a chimichurri sauce to drizzle over the grilled roast- it has so much flavor.
Key ingredients
- Beef chuck roast. Look for a firm, deep red colored roast that’s 2-3 pounds and has even marbling. It may also be labeled as ‘chuck pot roast’. I find my grocery store stocks this, as do Costco, Sam’s Club, and nearly every butcher.
- Olive oil. To coat the outside of the beef.
- Worcestershire sauce. My favorite seasoning for steaks.
- Seasonings. I’m keeping things simple with Italian seasoning, Kosher salt, and black pepper.
How to make grilled chuck roast
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Pat the roast with paper towels and season with salt and pepper.
Step 2- Combine the oil, Worcestershire sauce, and seasonings in a small bowl. Whisk well.
Step 3- Pour over the roast and toss to coat.
Step 4- Preheat the grill and grill the chuck roast. Turn periodically until a digital meat thermometer indicates it has reached your preferred doneness.
Arman’s recipe tips
- Place the roast on indirect heat. The roast needs at least 20 minutes to cook, so it’s best not to place it on the hottest part of the grill. Carefully adjust the heat to the lowest setting on the grill and keep the roast there for most of the cooking time.
- Keep the lid on for the first half of the cooking time. This also helps with cooking time and generating even heat over the meat.
- Use a meat thermometer to check the internal temperature. Look for 120°F for rare, 125°F for medium-rare, or 135°F for medium. I prefer medium-rare personally, but it’s totally up to you.
- Let the steaks come to room temperature, so they cook more quickly.
- Account for carryover cooking. The roast will continue cooking as it cools, so pull it from the heat when it’s about 5 degrees from your desired doneness.
Storage instructions
To store: Let the leftover chuck roast cool, then keep it in an airtight container in the refrigerator for 3-4 days.
To freeze: Transfer leftovers to a freezer-safe container and freeze for 3 months.
Reheating: Warm leftovers on the stovetop over medium-high heat, flipping often until warm, or in the oven at 250°F for 10-12 minutes.
Pat dry the chuck roast. Season with salt and pepper on all sides.
In a large bowl, whisk together the olive oil, Worcestershire sauce, and Italian seasoning.
Place the seasoned raw chuck roast in the olive oil mixture and coat all sides.
Preheat a grill to medium-high heat. Alternatively, place a grill pan over medium-high heat.
Grill the chuck roast, turning it every five minutes, for twenty minutes. Continue cooking until the chuck roast reaches an internal temperature of 120°F for rare, 125°F for medium-rare, 135°F for medium. My 3-pound chuck roast took exactly 40 minutes to cook.
Transfer the chuck roast to a cutting board and let the meat rest for five minutes. Thinly slice it against the grain and serve.
- Marinate the meat: If time allows, let the beef sit in the Worcestershire mixture for 20 minutes or up to overnight. If you go this route, I suggest adding a splash of balsamic vinegar, since the acid will help break down the roast.
- Add some sweetness: Mix in 1 tablespoon of brown sugar with the sauce or baste the roast in BBQ sauce about 6-8 minutes before serving.
- Seasoning ideas: Add 1-2 teaspoons of paprika or onion powder for extra flavor.
- Storage: Let the leftover chuck roast cool, then keep it in an airtight container in the refrigerator for 3-4 days.
Serving: 1servingCalories: 236kcalCarbohydrates: 1gProtein: 22gFat: 16gSodium: 264mgPotassium: 395mgFiber: 0.1gSugar: 0.2gVitamin A: 21IUVitamin C: 0.3mgCalcium: 26mgIron: 3mgNET CARBS: 1g
Frequently asked questions
Through recipe testing, I found the best temperature for juicy, melt-in-your-mouth beef is to cook it to medium-rare. I prefer medium or medium-well done steaks, but this is the exception.
No, there is no need to wrap the beef in foil before grilling it. The roast will be rotated regularly, which ensures no one side overcooks.
Generally, yes, the longer the chuck roast is cooked, the more meat fibers break down, and the more tender the meat becomes. However, grilling is the exception. Because it’s not cooked low and slow, it will become dry if overcooked.
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