For the 4th of July barbecue I decided to do a chuck roast on the grill. Now, you may be saying, “Grill a roast? Isn’t that a contradiction in terms?” Well, not at all. If you go by common definitions, grilling is a fast cooking method that gives meat its brown charred color. That’s what you do on the 4th with your burgers and franks. Roasting is more slow cooking process used to cook bigger pieces of meat over a period of time. So how does one grill a big piece such as a chuck roast? Simple, cut it into smaller pieces and then grill as normal.
For this recipe I chose chuck roast because, with the marinating procedure, it makes no difference if its the humble chuck or a more expensive cut. The marinade coats the meat so that it’s succulent whether its skirt steak or chuck. Save Money. Barbecue the chuck roast and still get accolades from family and friends.
GRILLED CHUCK ROAST
1 beef chuck roast 3 to 3½ pounds
¼ cup red wine vinegar
4 cloves garlic, peeled
1 tablespoon fresh oregano leaves or or 1 teaspoon dried
¼ cup fresh rosemary
¼ cup fresh parsley
1 teaspoon honey
Salt and freshly ground black pepper to taste
¼ cup olive oil
¼ cup fresh cilantro
1. Rinse chuck roast under cold running water and pat dry with paper towels.
2. Combine the vinegar, olive oil, garlic, oregano, rosemary, parsley, honey, salt and pepper in a blender, and blend until smooth. With the motor running, slowly drizzle in the olive oil and blend until emulsified. Add the cilantro and pulse two times more to incorporate. Prick the meat all over with the tines or a fork or sharp knife. Place the chuck roast and oil/herb mix in a zip-lock bag, turning once or twice to coat, and refrigerate overnight.
3. 30 minutes before grilling, remove meat from the refrigerator and let sit, inside the zip-lock bag, at room temperature.
4. Heat the grill to medium high. Remove roast from bag, and cut into four 4 or5 portions. Place on grill and cook until slightly charred, 2-3 minutes per side. Close the grill and cook, turning once, 6-8 minutes for medium-rare, 10 minutes or more for medium or well done. Remove meat from grill and let rest on a platter for 5 minutes before slicing.
Yield: 4 or more servings.