This grilled chuck roast is perfect for summertime barbecues with friends or for a quiet weekend evening at home.
(Gluten Free, Grain Free, Paleo, GAPS, Dairy Free, Egg Free, Nut Free, Soy Free, Refined Sugar Free)
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Grilled Chuck Roast
- 3-4 lb chuck roast
- 4 tablespoons olive oil
- 2 tablespoons dried onion flakes
- 1 tablespoon dried rosemary leaves
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 tablespoon dried oregano
- 1 1/2 teaspoons coarse ground salt
- Heat a charcoal grill until it is red hot.
- Put chuck roast, with netting on, into a bowl.
- Rub the olive oil all over the chuck roast.
- In a small bowl, combine all of the remaining ingredients.
- Dump the spice mix onto the chuck roast, and rub all over the chuck roast until well-coated.
- Spread the coals evenly about in the bottom of the grill.
- Sear all sides of the roast until brown.
- After browned, set the roast on the top grate to one side and put a cast iron skillet half full of water on the lower grate. This catches the drippings from the roast to avoid flare-ups and also provides low, indirect, moisturized heat on the roast to finish it off.
- For good smoke, sprinkle a little bit of moistened mesquite on the coals that have been moved to the sides.
- After arranging things as described above, cover the grill leaving a small vent crack on top.
- You now have about 2 hours left to cook. During this time, you should check and turn the roasts twice. What you are looking for is dark brown over all sides with a 145 degree F center. Add more water if your bottom pan runs out.
- When you have reached the ideal internal temperature, remove the roast from the grill.
- Let the roast rest covered for several minutes.
- Cut in thin slices perpendicular to the grain.