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Grilled Chuck Roast

Savory Grilled Chuck Roast with Garlic and Onion Magic

Experience the irresistible flavors of Grilled Chuck Roast with a garlic and onion dry rub.
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Prep Time 45 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds chuck roast Choose a well-marbled cut for extra tenderness.
  • 2 tablespoons olive oil Adds moisture and ensures seasoning adheres.
For the Dry Rub
  • 1 tablespoon brown sugar Balances savory notes and enhances caramelization.
  • 1 teaspoon granulated garlic Substitute with fresh minced garlic if desired.
  • 1 teaspoon onion powder Adds sweetness and depth.
  • 1 teaspoon ground rosemary Can be swapped with thyme for a different taste.
  • 1 teaspoon dried thyme Compliments the meat flavor.
  • ½ teaspoon smoked paprika Optional for those who prefer milder flavors.
  • ½ teaspoon kosher salt Enhances overall taste.
  • ½ teaspoon black pepper For a bit of spice.
  • ¼ teaspoon dry mustard Gives a zesty contrast.

Equipment

  • grill
  • Meat thermometer
  • Mixing Bowl
  • Paper towel

Method
 

Step-by-Step Instructions
  1. Take the chuck roast out of the refrigerator to reach room temperature for 30–45 minutes.
  2. Pat the roast dry with a paper towel and drizzle olive oil over it.
  3. Mix all dry rub ingredients in a bowl until well blended.
  4. Apply the spice mixture generously to the chuck roast, covering all sides.
  5. Preheat your grill to 400°F and prepare for indirect heat by turning off one burner.
  6. Grill the roast on indirect heat for approximately 45 minutes at 325°F to 350°F.
  7. Check the internal temperature with a meat thermometer; aim for 155°F for medium doneness.
  8. Let the roast rest for 15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 600mgSugar: 1gCalcium: 2mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 4 days. Vacuum-seal and freeze for up to 6 months.

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