Marinated Then Grilled Chuck Roast

The nice folk at Betty Crocker published a recipe that just intrigued the heck out of me.

A chuck roast, but on the grill. No slow roasting dry braise, no slow roasting wet braise (yechhh). But… it’s a chuck roast, so, crazy tough and all that, right?


Not one little, tiny bit. Tender and flavorful, and not at all fat-infused (like with all that wet braising).

I like that in a chuck roast!

It is also wicked simple, so, bonus!

•1/2 cup ketchup
•1/4 cup lower sodium Tamari
•2 tbsp Sherry Peppers Sauce*
•2 tbsp Arby’s Sauce
•1/4 cup sugar
•1/4 cup red wine vinegar
•3 garlic cloves, minced
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper

•1 (2 to 4 lb) chuck roast

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Note: the Betty Crocker recipe called for using 1/2 cup of soy sauce, which I thought was too much; so I cut it back to 1/4 cup and made up the difference with my own Sherry Peppers and Arby’s sauces. I also used lower sodium Tamari in place of the soy sauce, so the marinade is now also gluten-free.

The day before you plan of grill your chuck roast, tenderize both sides of the roast, then transfer to a large covered pan or gallon-sized zipper bag.

Whisk the marinade ingredients together and pour over the chuck roast, tossing to coat all sides.

Stash in the fridge overnight, turning when you think to, then remove from the fridge and let rest at room temperature for about one hour before to plan to grill.

Remove the roast from the marinade – saving some of the marinade to brush over the roast on the grill.

Set your grill to medium low, then add the roast, close the gill and cook for 50 to 75 minutes, depending on the size of your roast and how well done you like it.

After 30 minutes, flip the roast, then close the grill and continue to cook for another 30 minutes or so, basting the roast with the reserved marinade for the last 15 minutes.

Remove from the grill, cover loosely, and set aside to rest for ten minutes before you carve and serve.


We loved ours served with Cheesy Ranch Broccoli and roasted red potatoes, but you might could go full cook out here and serve with potato salad and baked beans and…

who knows?

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