Grilled Italian Chuck Roast With Vegetables

Recipe by WiGal
READY IN: 2hrs 10mins




  • Pierce beef several times and put into ziplock bag; dump in the Italian dressing and first sliced onion into bag.
  • Refrigerate for at least 6 hours.
  • Prepare the grill for medium heat.
  • Drain marinade from beef and put roast onto grill rack; discard marinade and first onion.
  • Grill roast at MEDIUM on grate, hood down, until beef is well seared, about 20 minutes, turning over at least once.
  • Meanwhile prepare a large aluminum roasting pan lined with foil large enough that later you can cover the meat).
  • Place the seared meat into that foil container, sprinkle with the salt and pepper.
  • Pierce the potatoes.
  • Arrange potatoes, second onion, and carrots around meat.
  • In a small bowl, mix beef broth, garlic, pepper, and rosemary); pour this over the meat and vegetables.
  • Cover all with foil.
  • 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.
  • Allow resting time of 10 minutes.