Beef Chuck Roast on the Grill
"This is very simple, but flavorful. Using this technique I get chuck that is tender but not mushy. And you can cook it rare if you like (the "true carnivore" way lol). I think this works best for chuck, but you can try it with other cuts so long as they are not too thick. Prep time does not include marinating time."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1⁄2 cup red wine
- 1⁄3 cup soy sauce
- 3 lbs beef chuck roast
- 1⁄2 teaspoon meat tenderizer
- oregano
- garlic powder
directions
- Combine soy sauce and red wine in the container in which you plan to marinate the roast.
- Dunk the roast in so it's moistened on both sides.
- Sprinkle half the meat tenderizer on one side of the roast.
- Prick the surface with a fork all over.
- Sprinkle oregano and garlic powder to taste.
- Turn the roast over in the marinade.
- Repeat the tenderizer and spices on the other side.
- Flip over again and let rest in the marinade.
- Let marinate at least overnight, turning at least once.
- Cook on the grill to desired doneness. Chuck will come out tender using this technique even if cooked a short amount of time.
- Slice across the grain and serve.
Questions & Replies
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I know it depends on the size of the roast but How long do you cook it for?
Reviews
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Made this with 1 lb. of chuck and marinated for 27 hours. Nice flavor and easy to do. Had to cut around the gristle but that was ok. Served with grilled potatoes and grilled corn on the cob. -
I have made this twice now. I skipped the meat tenderizer and I used garlic salt instead of garlic powder. The first time I wasnt paying attention and used red wine vinegar instead of red wine, it marinaded in the fridge for about 48 hours because I was scared how it was going to turn out. Finally, I sucked it up and threw it on the grill and it was great!!! The second time I used red wine and marinaded it for 24 hours and it was wonderful! Both ways were great, but my husband and I agreed if we had to choose, the wine was better than the red wine vinegar. Either way, I made it both times for my in-laws and it was scarfed down with little to no leftovers. Thanks for a great recipe, this is a new summer favorite in our house!!! -
I made this great main course and my son and I loved it. I did not have red wine so I substituted 1/2 cup Dry Sherry. The taste was great, and it was very tender. My son, the tailgating super-chef, rates it 5 stars. I served Grilling beans with it. Fantastic!
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Simple, but very delicious. It was so tender. I actually doubled the marinade and added some worchestshire along with soy sauce. Thank you for the recipe...will definitely be doing it again!
Tweaks
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I have made this twice now. I skipped the meat tenderizer and I used garlic salt instead of garlic powder. The first time I wasnt paying attention and used red wine vinegar instead of red wine, it marinaded in the fridge for about 48 hours because I was scared how it was going to turn out. Finally, I sucked it up and threw it on the grill and it was great!!! The second time I used red wine and marinaded it for 24 hours and it was wonderful! Both ways were great, but my husband and I agreed if we had to choose, the wine was better than the red wine vinegar. Either way, I made it both times for my in-laws and it was scarfed down with little to no leftovers. Thanks for a great recipe, this is a new summer favorite in our house!!!
RECIPE SUBMITTED BY
graffeetee
Sandy, Utah
I am a retired proofreader and graphic designer. Lifelong love of cooking (and eating, too, of course!). It's wonderful for stress relief. Nurtures the soul as well as the body. I'd call my style "international comfort food."
