Pellet Grill Grilled Chuck Roast
A chuck roast can be tender and delicious on a pellet grill. If a chuck roast is marinated properly it will have a tender texture even when cooked on the grill, and you will be left with a more flavorful dish with less fat in the endPrint
- 3.5 Lbs chuck roast Thawed
- 2 tbsp No Salt Seasoning Blend
- 1/3 Cup Apple Cider Vinegar
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Tamari Soy Sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp Dry Mustard
- 1/2 tbsp Black Pepper
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Sea Salt
- Rub both sides of the roast with the organic no-salt seasoning blend. Place it in a baking dish
- Mix everything else (starting with the vinegar on the list above) in a prep bowl and blend well.
- Pour it over the roast (careful not to wash all of the rub off), then lift the corner of roast so that you also get marinade under it. Set it back down in the pan, then place the pan in the refrigerator.
- Allow it to marinade for 2-1/2 to 3-1/2 hours, turning it over about every hour. -
- Prep the grill for smoking (around 185 degrees). When the temperature is stable, put the roast on and let it smoke for 30 minutes.
- Next, poke a meat thermometer into the middle of the thickest part of the meat (not touching a bone), and raise the grill temp up to 325 degrees indirect heat. Cook until the thermometer reads about 135~140 for medium rare - about 1 hour. Remove from the grill, tent loosely with foil, and let it rest for about 10 minutes before slicing and serving.