Marinated Grilled Chuck Roast Recipe

Sliced grilled chuck roast sprinkled with chimichurri sauce on a serving platter

The Spruce Eats / Maxwell Cozzi

Prep: 10 mins
Cook: 40 mins
Marinate: 6 hrs
Total: 6 hrs 50 mins
Servings: 6 to 8 servings
Yield: 1 roast
Nutrition Facts (per serving)
485 Calories
33g Fat
5g Carbs
42g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 485
% Daily Value*
Total Fat 33g 42%
Saturated Fat 12g 59%
Cholesterol 141mg 47%
Sodium 457mg 20%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 2%
Total Sugars 3g
Protein 42g
Vitamin C 2mg 12%
Calcium 44mg 3%
Iron 4mg 23%
Potassium 575mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This grilled chuck roast is marinated in a sweet and tangy balsamic vinegar, then grilled to a smoky perfection on a charcoal grill. Chuck roast is usually cooked pot roast style, low and slow to break down the tough fibers of the shoulder meat. You may never have thought about grilling it before, but it is a great option and incredibly delicious if you're looking for an affordable cookout entree. The trick is to marinate it in a vinaigrette with a little meat tenderizer for at least 6 hours, then cook it over mostly indirect heat on the grill for longer than a normal steak. You'll end up with tender and incredibly juicy beef.

This roast can be enjoyed with any of your favorite sides—from roasted potatoes and veggies; to mashed garlic potatoes and steamed asparagus.

"I had never thought of cooking a chuck roast on the grill, so this marinated roast was a pleasant surprise. It was excellent, thinly sliced with chimichurri sauce, and had great flavor from the marinade. I recommend taking it off the grill when it reaches around 140 F." —Diana Rattray

recipe test: grilled chuck roast
A Note From Our Recipe Tester


  • 1/4 cup balsamic vinegar

  • 1/4 cup olive oil

  • 1 medium shallot, minced

  • 2 tablespoons minced garlic

  • 2 tablespoons minced fresh parsley

  • 2 tablespoons Dijon mustard

  • 1 tablespoon granulated sugar

  • 1 teaspoon beef bouillon

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon meat tenderizer

  • 2 to 3 pounds boneless chuck roast

  • Chimichurri sauce, for serving, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for grilled chuck roast recipe gathered

    The Spruce Eats / Maxwell Cozzi

  2. Whisk the balsamic vinegar, olive oil, shallot, garlic, parsley, Dijon, sugar, beef bouillon, salt, pepper, and meat tenderizer in a bowl. Add 1/2 cup of water and stir again.

    Marinade ingredients combined in a bowl

    The Spruce Eats / Maxwell Cozzi

  3. Score the chuck roast with a sharp knife making 6 or 7 large cuts all over one side of the meat.

    Chuck roast on a plate being scored with a paring knife

    The Spruce Eats / Maxwell Cozzi

  4. Add the marinade to a plastic bag and then add the steak. Seal the bag and massage the marinade into the steak. Place it on a plate to catch any drips or leaks and refrigerate for at least 6 hours, ideally overnight. You can even marinate for up to 24 hours. Since the meat is so thick it will not break down easily.

    Chuck roast and marinade in a sealed freezer bag

    The Spruce Eats / Maxwell Cozzi

  5. Prepare a gas or charcoal grill for indirect heat. Adjust the heat on the active burner to medium-high heat (400 F to 475 F). Sear both sides of the meat over the hot side of the grill, flipping halfway through cooking time, about 10 minutes total.

    Chuck roast placed on a grill

    The Spruce Eats / Maxwell Cozzi

  6. Move the meat to the cooler side of the grill, close the lid, and continue to cook to your liking or until the meat registers 130 F to 140 F (medium-rare) on an instant thermometer or probe, 20 to 30 minutes longer. You can also throw in a few wood smoke chips on top of the burners or charcoal for a nice smoky flavor.

    Browned chuck roast on the grill

    The Spruce Eats / Maxwell Cozzi

  7. Remove the roast from the grill and allow to rest loosely covered with foil, about 10 minutes. Slice against the grain (do the best you can, the grains can change across the meat due to the configuration of the muscle). Serve with your favorite sauce like chimichurri. Enjoy.

    Sliced medium rare chuck roast on a serving platter

    The Spruce Eats / Maxwell Cozzi


  • If you don't have time for searing, just place the roast over indirect heat, close the lid, and grill for about 35 to 45 minutes.
  • For best results, use a wired or wireless temperature probe to monitor the internal temperature of the roast and avoid opening the grill unless necessary.

How to Store Leftover Grilled Chuck Roast

  • Refrigerate leftover chuck roast in a covered container within 2 hours and consume within 4 days.
  • To freeze the leftovers, slice the meat, if desired, and transfer it to resealable freezer bags. Label the bag with the name and date and freeze it for up to 3 months. Defrost frozen chuck roast in the refrigerator overnight.
  • To reheat, place the meat on a rack in a baking pan or oven-safe skillet. Heat the beef in a preheated 275 F oven until it reaches about 110 F. Depending on the thickness of the roast or slices, it could take from 10 and 30 minutes.

What is the difference between a chuck roast and chuck steak?

Chuck roast and chuck steak are different cuts of meat that come from the same part of the cow. Chuck roast is usually cut in an oblong shape while chuck steak is the exact same pie of meat but cut into thinner slices. 

Does balsamic vinegar tenderize meat?

Balsamic vinegar is great for tenderizing steaks and roasts. This vinegar helps to make the meat tender by breaking down the a few of the proteins and fat in the beef.

Why do you score meat?

Scoring the meat before you marinate it, helps the marinade soak in better and farther. This process also helps to tenderize the meat, expecially when grilling.