This grilled chuck roast is perfectly seasoned and mouth-wateringly tender with just a couple of ingredients! And who doesn't love a juicy, perfectly cooked roast beef hot off the grill? Once you see how easy it is, you'll want to grill chuck roast all summer!
Easy Grilled Chuck Roast Recipe
Chuck roast has a fair amount of marbling, so it can become a mouthwatering masterpiece on the grill with the right technique! All it takes is a good, quality cut of meat and some seasoning.
If you've been itching to grill this summer, this is a great recipe for getting back into the swing of things. In fact, it's so simple that even if this is your first time grilling, you should be able to pull it off without a hitch!
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🥘 Grilled Chuck Roast Ingredients
You really only need 2 ingredients to make an amazing grilled chuck roast. The apple cider vinegar is optional, but I find that it helps keep the meat extra moist and juicy!
- Chuck Roast - A 2-3 pound beef chuck roast.
- Apple Cider Vinegar (optional) - 1 tablespoon of apple cider vinegar.
- Steak Seasoning - 2 tablespoons of steak seasoning (or my all-purpose seasoning or my prime rib rub).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Grilled Chuck Roast
There's a lot of turning involved when grilling a chuck roast, but otherwise, it's pretty simple! To get started, you'll need measuring utensils, your grill, your grilling tools, a meat thermometer, and a knife and cutting board.
A 2-pound chuck roast makes about 6 servings, whereas a 3-pound roast makes about 8.
- Prep the roast. Pat your 2-3 pound (907 grams-1.36 kilograms) chuck roast dry, then brush with the optional 1 tablespoon (15 milliliters) of apple cider vinegar (or oil). Season generously with 2 tablespoons (17 grams) of steak seasoning (or your preferred seasoning) on all sides of the roast.
- Let sit. Allow the seasoned roast to set out at room temperature for an hour to take the chill off, and allow the seasoning to permeate the meat.
- Preheat the grill. Clean and oil the grates, then heat your grill for medium-high heat (375-450°F/191°-232°C).
- Grill. Grill the seasoned chuck roast, turning every 5 minutes, until your desired doneness is reached. Check the internal temperature at the thickest point of the roast with an instant-read thermometer.
- Rest and serve. Rest for 10 minutes, covered loosely with a square of aluminum foil. Slice against the grain when serving.
🥗 Sides
Any of your favorite BBQ side dishes will pair perfectly with this grilled pot roast. You can always toss some corn on the grill for an easy side dish you can make alongside your roast! Enjoy!
💭 Angela's Pro Tips & Notes
- If you don't want to use the optional apple cider vinegar, your preferred cooking oil can be used. Opt for oil with a neutral flavor and a high smoke point.
- The roast can be 'dry brined' in the fridge overnight with just the seasoning if desired. As is, with apple cider vinegar and seasoning, the ACV will help to break down the tougher fibers of a chuck roast if allowed to marinate overnight.
- See my grill temperature guide for the best temperatures to heat your grill to.
- See my beef internal temperatures to know the desired doneness of your grilled chuck roast.
- Remember that there will be carryover cooking that occurs during resting time. You can expect the internal temperature to increase by 5°F.
🥡 Storing & Reheating
Once cooled, you can place your grilled chuck roast in an airtight container and refrigerate it for up to 4 days.
Freezing Grilled Chuck Roast
Wrap your chuck roast tightly with foil and place it in a Ziploc freezer bag. It is best enjoyed within 4 months. Thaw it out in the fridge overnight before reheating.
Reheating Grilled Chuck Roast
Place the roast (sliced or not) into a baking dish and cover it with a lid or foil. Bake at 350°F (175°C) for 20-30 minutes.
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❓ Recipe FAQs
Sure! If you want to, you can marinate your roast before grilling. I like to use a marinade with a good blend of herbs and spices, as well as some acid from vinegar or citrus juice to give make it extra tender. In fact, my steak marinade would work pretty well!
The total cooking time for your chuck roast may vary depending on your preferred level of doneness and the thickness of the roast. In general, a good guideline to follow is to expect about 25 minutes per pound of meat.
Chuck roast is a tough cut of meat and typically tastes better when cooked medium to medium-well. That being said, if you prefer yours medium-rare, you can go for it. Your roast will be tougher, though.
🥩 🔥 More Awesome Grill Recipes
- Grilled BBQ Chicken Breasts - Succulent and juicy chicken breasts slathered in sticky caramelized BBQ sauce.
- Grilled Baby Back Ribs - These baby back ribs are so flavorful, and the meat falls right off the bone!
- Grilled Filet Mignon - One of the most tender and decadent grilled steaks you'll ever try!
- Grilled Lamb Steaks - The rich buttery taste of lamb meat with a slight char from the grill is an incredible flavor combination!
- Grilled Cajun Aligator Bites - These tasty bites of alligator are grilled on a skewer with a blend of zesty Cajun seasonings (and they're great for dipping!)
- Grilled Yellow Squash - A quick and easy vegetable side dish that cooks up in no time at all!
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📖 Recipe Card
Grilled Chuck Roast
Ingredients
- 2-3 lb chuck roast
- 1 tablespoon apple cider vinegar (optional)
- 2 tablespoon steak seasoning (or my all-purpose seasoning, or my prime rib rub)
Instructions
- Pat your 2-3 lb chuck roast dry, then brush with the optional 1 tablespoon apple cider vinegar (or oil). Season generously with 2 tablespoon steak seasoning (or your preferred seasoning) on all sides of the roast.
- Allow the seasoned roast to set out at room temperature for an hour to take the chill off, and allow the seasoning to permeate the meat.
- Clean and oil the grates, then heat your grill for medium-high heat (375-450°F/191°-232°C).
- Grill the seasoned chuck roast, turning every 5 minutes, until your desired doneness is reached. Check the internal temperature at the thickest point of the roast with an instant-read thermometer.
- Rest 10 minutes, covered loosely with a square of aluminum foil. Slice against the grain when serving.
Notes
- If you don't want to use the optional apple cider vinegar, your preferred cooking oil can be used. Opt for oil with a neutral flavor and a high smoke point.
- The roast can be 'dry brined' in the fridge overnight with just the seasoning if desired. As is, with apple cider vinegar and seasoning, the ACV will help to break down the tougher fibers of a chuck roast if allowed to marinate overnight.
- See my grill temperature guide for the best temperatures to heat your grill to.
- See my beef internal temperatures to know the desired doneness of your grilled chuck roast.
- Remember that there will be carryover cooking that occurs during resting time. You can expect the internal temperature to increase by 5°F.
- To store: Once cooled, you can place your grilled chuck roast in an airtight container and refrigerate it for up to 4 days.
- To freeze: Wrap your chuck roast tightly with foil and place it in a Ziploc freezer bag. It is best enjoyed within 4 months. Thaw it out in the fridge overnight before reheating.
- To reheat: Place the roast (sliced or not) into a baking dish and cover it with a lid or foil. Bake at 350°F (175°C) for 20-30 minutes.
Trent Schermerhorn says
I’ve never grilled a chuck roast before this. But I got done great organic beef from a local farm and figured I try this.
I wish I went with my gut and did my usual reverse sear low and slow method in my ceramic grill. Even though the temperature was spot on and removed @ 125to rest for 10 mins and finish at 134. I also flipped every 5 mins per recipe, but the meat was tougher than I like and wouldn’t cook again, unless I did low and slow @ 250 non direct grill till 120, then rest it while grill got to 400 to sear both sides. Which I’m sure would’ve made for a more tender chuck roast.
chateau jacqueline says
bonjour
votre site est génial...de belles recettes...Merci
jacqueline
"Good morning
your site is awesome...beautiful recipes...thank you
jacqueline"
Angela @ BakeItWithLove.com says
Merci beaucoup!
Debra Webb says
I’m trying this recipe this evening and will return with how it turned out for me. Thanks for sharing the recipe