Grilled Chuck Roast

This grilled chuck roast is smoky and charred on the outside while juicy and tender inside. It's easy to make and perfect for summer.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 236kcal

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.