Grilled Chuck Roast

Lynn Socko


This is the only hunk of meat my Dad ever grilled. And his "grills" were always on the ground using rocks or bricks to lay a grate on. Whether we were at home in our backyard, or on the river banks fishing, or at a park riding dirt bikes, this was what he grilled. I grew up loving this, couldn't wait the hours and hours it took to get tender and slathered in BBQ sauce, layer after layer, hour after hour! I miss him so much and miss his fabulous BBQ'd roast. So after a few tries and misses, I've finally got this down. So this is for you Dad! Love you, and RIP!

pinch tips: How to Use a Meat Thermometer





24 Hr


4 Hr




chuck roast
1 bottle
mrs. dash mesquite grille marinade if time allows
2 c
my basic low sodium bbq sauce
1 c
beef stock-homemade low sodium (to thin out sauce)
1 Tbsp
sw spice rub-no salt
1 tsp
smoked paprika
mesquite chips

Directions Step-By-Step

My dad only used salt and pepper to season. And he would let me mix the BBQ sauce, which was about a cup of bottled sauce, enough Worcestershire sauce to just cover the top of the sauce and a few sprinkles of Tabasco sauce. But with so many more spices and marinades available these days, I had to add my own touches. Since he cooked over the coals he would wrap his roast in foil and turn it every so often, letting it cook for hours. Once he knew it was time, he would open the foil and start the BBQ sauce process. He would brush one side and let it cook a little bit, then flip it, still letting it sit in the foil and baste the other side with BBQ sauce. He did this many, many times. The final product was a fork tender roast with a through and through BBQ flavor.
If you have the time, marinade your roast as long as over-nite.
Season both sides of roast with your favorite dry spices.
Using a gas grill, light only one side of grill. Place chuck over hot grill and sear both sides. Remove to unheated side and place on baking sheet or slotted grill pan. You can also place some soaked wood chips on a pc. of foil over hot side of grill for a smoker flavor.
With lid closed, cook over low indirect heat, mine stayed at about 275-300°. This was a 3.5 pound roast and I cooked it for 4 hrs. Cooking time will vary depending on thickness, if part of your roast is thinner, you might remove it sooner. Once you can easily stick a grilling fork through it, it's ready to remove.
You'll want to turn your roast every 30 min. and bast with BBQ sauce each time before and after you flip it. (Both sides)
Basic Barbecue Sauce-low sodium
For this recipe I used 2 c. of my basic BBQ sauce and added 1 heaping Tablespoon of SW spice rub and 1 heaping teaspoon of Smoked Paprika.

About this Recipe

Course/Dish: Beef, Other Sauces, Roasts
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtag: #BBQ