Herb-Infused Grilled Chuck Roast
Tender chuck roast grilled to perfection with a flavorful herb marinade.
Equipment
- Grill, Large bowl, Meat thermometer, Tongs
Ingredients
- Beef chuck roast 3 lbs
- Dried oregano 2 tbsp
- Extra virgin olive oil 1/2 cup
- Garlic cloves 4 minced
- Fresh rosemary 2 tbsp, chopped
- Red wine vinegar 1/4 cup
- Salt 2 tsp
- Worcestershire sauce 2 tbsp
- Black pepper 1 tsp
Instructions
- In a large bowl, whisk together olive oil, red wine vinegar, Worcestershire sauce, minced garlic, rosemary, oregano, salt, and pepper.
- Place the chuck roast in the bowl and coat thoroughly with the marinade.
- Cover and marinate in the refrigerator for 2-4 hours, or overnight.
- Preheat grill to medium-low heat.
- Remove the chuck roast from the marinade, reserving the marinade.
- Place the chuck roast on the grill.
- Grill for 2-2.
- 5 hours, turning occasionally and basting with the reserved marinade, until the internal temperature reaches 190°F (88°C) for tender, pull-apart meat.
- Remove from grill and let rest for 15 minutes before slicing and serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with grilled vegetables and a side of chimichurri sauce.Wine Advice:
Pair with a bold Malbec or a Cabernet Sauvignon.Nutritional Information
Calories: 450 kcal | Carbohydrates: 5 g | Protein: 45 g | Fat: 28 g | Fiber: 1 g | Sugar: 2 g | Salt: 1.5 g
