Grilled Chuck Roast With Vegetables. Recipe

Name: Grilled Chuck Roast With Vegetables.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 5 1/2 ounces tomato juice; 2 teaspoons brown sugar; 1/2 teaspoon celery salt; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/8 teaspoon salt; Meat; 3 lbs beef chuck roast, about 2 to 2 1/2 inches thick; salt, to taste; pepper, to taste; 2 medium potatoes, cut into eighths; 1 onion, sliced; 2 parsnips (optional); 2 stalks celery, cut into 1 inch pieces (optional); 3 medium carrots, cut into 1 inch pieces; 4 garlic cloves (or more); 1/3 cup beef broth; 1/4 teaspoon thyme; 1/4 teaspoon salt

Servings: persons

Marinade
5 1/2 ounces tomato juice
2 teaspoons brown sugar
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon salt
Meat
3 lbs beef chuck roast, about 2 to 2 1/2 inches thick
salt, to taste
pepper, to taste
2 medium potatoes, cut into eighths
1 onion, sliced
2 parsnips (optional)
2 stalks celery, cut into 1 inch pieces (optional)
3 medium carrots, cut into 1 inch pieces
4 garlic cloves (or more)
1/3 cup beef broth
1/4 teaspoon thyme
1/4 teaspoon salt

1
Pop tab of tomato juice, add through opening brown sugar, celery salt, garlic powder, pepper, and salt--shake it up.
2
Pierce roast several times and put into ziplock bag.
3
Pour tomato juice marinade over beef chuck roast.
4
Refrigerate for at least 5 hours.
5
Preheat grill for 10 minutes if it is a gas grill, or if it is a charcoal grill try to get coals to MEDIUM HIGH fire.
6
Discard marinade from roast.
7
Grill roast at MEDIUM HIGH directly on grate with hood down until well seared, about 20 minutes.
8
Line foil pan with enough foil so that later you can SEAL it.
9
In small bowl, mix beef broth, thyme, and salt.
10
Place seared meat, veggies, and garlic in pan; pour broth mixture over all.
11
SEAL with foil, grill for about 75 minutes-hood down.
12
Remove roast, let rest for 10 minutes, and then slice meat and serve with veggies.

1092

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Marinade, 5 1/2 ounces tomato juice, 2 teaspoons brown sugar, 1/2 teaspoon celery salt, and more.

Yes, Grilled Chuck Roast With Vegetables. falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chuck Roast With Vegetables.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions