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Pot Roast on the Grill

Enjoy a classic comfort food with a twist, grilled to perfection for a smoky flavor and tender texture.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs beef chuck roast
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • Salt and pepper to taste
  • 2 cups beef broth
  • 2-3 sprigs fresh thyme
  • 2-3 sprigs fresh rosemary
  • Vegetables (carrots, potatoes, onions) optional Add these during the last hour of cooking.

Method
 

Preparation
  1. Preheat your grill to medium-high heat.
  2. Pat the chuck roast dry with paper towels, then rub olive oil all over the roast.
  3. In a small bowl, mix together garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture all over the roast.
Cooking
  1. Sear the roast on the hot grill for about 4-5 minutes on each side until browned.
  2. Once browned, move the roast to the side of the grill (indirect heat) and add beef broth to the grill.
  3. Place the roast in a grill-safe pan, add thyme and rosemary on top, and cover with foil.
  4. Close the grill lid and cook for about 2-3 hours, or until the internal temperature reaches 190°F for tenderness.
  5. If using, add vegetables to the pan during the last hour of cooking.
  6. Remove from grill, let rest for 10 minutes, then slice and serve.

Notes

Allow the roast to come to room temperature before grilling for even cooking. Use a meat thermometer to check for doneness; the perfect temperature is 190°F for tenderness. Experiment with different herbs and spices for unique flavors. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for 2-3 months. For added flavor, consider marinating the roast overnight.