Charcoaled Chuck Roast

Chuck roast is not a typical grilling cut, but this recipe uses a triple approach to make it work. Meat tenderizer pierced deep into both sides, an overnight vinegar-and-herb marinade, and a quick microwave pre-cook before it hits the hot coals. The result is a thick slab of beef that’s tender enough to slice against the grain and serve like a steak.

The marinade does serious tenderizing work. A full cup of red wine vinegar combined with lemon juice breaks down the tough connective tissue in the chuck over 6+ hours. Thyme and a crushed bay leaf infuse herby flavor throughout, while the olive oil keeps the surface from drying out during the long soak.

The microwave step before grilling is the clever part. Five minutes per side on high gives the roast a head start on cooking, so it doesn’t need an hour over coals to reach medium. Thirty minutes on a hot charcoal grill finishes the job, giving you a properly charred exterior with an evenly cooked interior.

Chef Tips

• Pierce deeply with a fork after applying the tenderizer. The holes let the tenderizer and marinade penetrate into the center of a thick roast, not just the surface.
• Scrape off the onion and herbs before grilling. They burn on the hot grill and create bitter, charred bits. The flavor is already in the meat.
• Slice diagonally against the grain. Chuck has prominent grain lines. Cutting against them shortens the muscle fibers and makes each slice more tender.
• Serve the collected juices from the resting period over the sliced meat. They’re concentrated and packed with flavor.

Variations

• Beer marinade: Replace half the vinegar with a dark beer for a more mellow, malty flavor in the marinade.
• Smoky version: Add wood chips (hickory or mesquite) to the charcoal for a layer of smoke flavor.