This grilled chuck roast is marinated in a sweet and tangy balsamic vinegar, then grilled to a smoky perfection on a charcoal grill. Chuck roast is usually cooked pot roast style, low and slow to break down the tough fibers of the shoulder meat.
Ingredients
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1/4 cup balsamic vinegar
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1/4 cup olive oil
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1 medium shallot, minced
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2 tablespoons minced garlic
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2 tablespoons minced fresh parsley
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2 tablespoons Dijon mustard
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1 tablespoon granulated sugar
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1 teaspoon beef bouillon
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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1/2 teaspoon meat tenderizer
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2 to 3 pounds boneless chuck roast
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Chimichurri sauce, for serving, optional
Description
- Whisk the balsamic vinegar, olive oil, shallot, garlic, parsley, Dijon, sugar, beef bouillon, salt, pepper, and meat tenderizer in a bowl. Add 1/2 cup of water and stir again.
- Score the chuck roast with a sharp knife making 6 or 7 large cuts all over one side of the meat.
- Add the marinade to a plastic bag and then add the steak. Seal the bag and massage the marinade into the steak. Place it on a plate to catch any drips or leaks and refrigerate for at least 6 hours, ideally overnight. You can even marinate for up to 24 hours. Since the meat is so thick it will not break down easily.