Citrus Marinated Chuck Roast for the Grill
Infuse your next cookout with bold, zesty flavors by preparing this Citrus Marinated Chuck Roast for the Grill, a recipe designed to elevate an affordable cut of beef into a gourmet masterpiece. The juicy chuck roast is soaked in a vibrant marinade bursting with freshly squeezed orange, lime, and lemon juices, balanced by the savory depth of soy sauce, olive oil, and honey. Aromatic herbs like cilantro and orange zest pair beautifully with a smoky spice blend of cumin, paprika, and optional red pepper flakes for just the right kick. After marinating overnight to tenderize and flavor the meat, the roast is seared to perfection on the grill, creating a flavorful crust while locking in moisture. Perfectly suited for summer gatherings, this tender and flavorful roast makes an impressive centerpiece when sliced thin and served with grilled veggies or your favorite barbecue sides.
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Recipe Information
Ingredients
- 2 pounds chuck roast
- 0.5 cups orange juice
- 0.25 cups lime juice
- 0.25 cups lemon juice
- 0.25 cups olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 4 cloves garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 0.5 teaspoons black pepper
- 1 teaspoon salt
- 0.5 teaspoons red pepper flakes (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 unit zest of an orange
Instructions
In a medium mixing bowl, combine orange juice, lime juice, lemon juice, olive oil, soy sauce, honey, minced garlic, cumin powder, paprika, black pepper, salt, and red pepper flakes (if using). Whisk until well combined.
Stir in the chopped cilantro and orange zest to the marinade.
Place the chuck roast in a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the roast, making sure it's fully coated.
Seal the bag or cover the dish tightly. Refrigerate for at least 4 hours, preferably overnight, to help the flavors penetrate the meat.
When ready to cook, preheat your grill to medium-high heat (about 375-400°F). Remove the chuck roast from the marinade and allow it to come to room temperature for 20-30 minutes. Discard the marinade.
Lightly oil the grill grates to prevent sticking. Place the chuck roast on the grill and cook for about 25-30 minutes per side, depending on the thickness of the cut, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium as measured with a meat thermometer.
Once cooked to your desired doneness, remove the chuck roast from the grill and let it rest for 10 minutes to allow the juices to redistribute.
Slice the roast against the grain into thin pieces and serve warm. This dish pairs well with grilled vegetables, roasted potatoes, or a fresh green salad.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 8.2 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 592 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
