This grilled chuck roast is perfect for summertime barbecues with friends or for a quiet weekend evening at home.
(Gluten Free, Grain Free, Paleo, GAPS, Dairy Free, Egg Free, Nut Free, Soy Free, Refined Sugar Free)
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Grilled Chuck Roast
(Gluten Free, Grain Free, Paleo, GAPS, Dairy Free, Egg Free, Nut Free, Soy Free, Refined Sugar Free)
You can in fact eat a chuck roast in the summertime by enjoying it grilled! Perfect for summer barbecues with friends or for a quiet weekend evening at home.
- 3-4 lb chuck roast
- 4 tablespoons olive oil
- 2 tablespoons dried onion flakes
- 1 tablespoon dried rosemary leaves
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 tablespoon dried oregano
- 1 1/2 teaspoons coarse ground salt
- Heat a charcoal grill until it is red hot.
- Put chuck roast, with netting on, into a bowl.
- Rub the olive oil all over the chuck roast.
- In a small bowl, combine all of the remaining ingredients.
- Dump the spice mix onto the chuck roast, and rub all over the chuck roast until well-coated.
- Spread the coals evenly about in the bottom of the grill.
- Sear all sides of the roast until brown.
- After browned, set the roast on the top grate to one side and put a cast iron skillet half full of water on the lower grate. This catches the drippings from the roast to avoid flare-ups and also provides low, indirect, moisturized heat on the roast to finish it off.
- For good smoke, sprinkle a little bit of moistened mesquite on the coals that have been moved to the sides.
- After arranging things as described above, cover the grill leaving a small vent crack on top.
- You now have about 2 hours left to cook. During this time, you should check and turn the roasts twice. What you are looking for is dark brown over all sides with a 145 degree F center. Add more water if your bottom pan runs out.
- When you have reached the ideal internal temperature, remove the roast from the grill.
- Let the roast rest covered for several minutes.
- Cut in thin slices perpendicular to the grain.
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What heat and how long on GAS grill?
Does it have to be tied?
How often should I turn it over on my gas grill?
I have an almost 3# black angus boneless chuck roast
Hi Diane, so sorry about the delayed response, missed your comment somehow. I’ll answer anyway here for future reference for other visitors:
-It would be difficult to do this on a gas grill because it’s hard to create indirect heat as you can with charcoal. With the charcoal grill, you’d want the temp inside the grill around the roast to be around 250 degrees F.
-No, it doesn’t have to be tied, but it depends on the chuck roast and how it was cut. If the grain of the roast is breaking apart a lot, having it tied is going to make it easier to flip and manage on the grill, and you’re not going to lose as much juice.