Grilled Italian Chuck Roast With Vegetables

Total Time
2hrs 10mins
Prep 20 mins
Cook 1 hr 50 mins

My friend, Kendra, who enjoys cooking, needlecrafting, helping the homeless, and shuffleboard gave me this and said it is really a nice roast to grill when it is too hot to turn on the oven. Notice that you need to marinate it the night before, I have not included the marinading time in the preparation time. Because charcoal grilling varies with temperature of coals, size of grill, weight of meat, etc. I urge you to use your meat thermometer to get it to your own family's preference.

Ingredients Nutrition


  1. Pierce beef several times and put into ziplock bag; dump in the Italian dressing and first sliced onion into bag.
  2. Refrigerate for at least 6 hours.
  3. Prepare the grill for medium heat.
  4. Drain marinade from beef and put roast onto grill rack; discard marinade and first onion.
  5. Grill roast at MEDIUM on grate, hood down, until beef is well seared, about 20 minutes, turning over at least once.
  6. Meanwhile prepare a large aluminum roasting pan lined with foil large enough that later you can cover the meat).
  7. Place the seared meat into that foil container, sprinkle with the salt and pepper.
  8. Pierce the potatoes.
  9. Arrange potatoes, second onion, and carrots around meat.
  10. In a small bowl, mix beef broth, garlic, pepper, and rosemary); pour this over the meat and vegetables.
  11. Cover all with foil.
  12. Grill covered at MEDIUM heat until roast is tender, possibly up to 1 1/2 hours. Recently, made a 2 1/4 pound roast and it only took 1 hour and 15 minutes after the initial searing. Use your meat thermometer to gauge doneness level I would start checking after 1 hour and 15 minutes.
  13. Allow resting time of 10 minutes.
Most Helpful

Concept IS great! Delicious...and I tended to grill so my meat was done just right. TY for putting here.

Quail2 September 21, 2012

The concept was great...I marinated the roast, seared the meat and surrounded it by onions, potatoes and carrots, covered it and let it roast on low for 2 hours. When I opened it everything was burnt and black. I would love to try this again but cook it for a much shorter time.

mary winecoff September 01, 2010