Grilled Chuck Roast with Vegetables
Fire up the grill for this mouthwatering Grilled Chuck Roast with Vegetables, a hearty yet elegant meal perfect for summer barbecues or cozy family dinners. This recipe features a succulent 2-pound chuck roast marinated with a savory blend of olive oil, soy sauce, minced garlic, and fresh rosemary, then grilled to perfection for tender, flavorful bites. Complementing the roast is a medley of caramelized grilled vegetables—carrots, red potatoes, zucchini, and red onion—tossed in balsamic vinegar and paprika for a smoky, tangy finish. With its combination of bold flavors, juicy meat, and charred veggies, this dish is a crowd-pleasing centerpiece that’s easy to prepare and ideal for special occasions or weeknight grilling.
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Recipe Information
Ingredients
- 2 pounds Chuck roast
- 0.25 cups Olive oil
- 0.25 cups Soy sauce
- 4 units Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 4 units Carrots, peeled and sliced into large chunks
- 6 units Red potatoes, quartered
- 2 units Red onion, cut into wedges
- 2 units Zucchini, thickly sliced
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Paprika
Instructions
In a medium-sized bowl, whisk together the olive oil, soy sauce, minced garlic, rosemary, black pepper, and salt to create the marinade.
Place the chuck roast in a large resealable plastic bag or shallow dish. Pour the marinade over the roast, ensuring it is well-coated. Seal the bag or cover the dish, then refrigerate for at least 4 hours or overnight for optimal flavor.
Preheat your grill to medium-high heat (400°F). Lightly oil the grates to prevent sticking.
Remove the chuck roast from the marinade and let it come to room temperature for 15-20 minutes. Reserve the marinade for basting.
Place the roast directly on the preheated grill. Grill for approximately 6-8 minutes per side to sear and lock in the juices.
Reduce the grill heat to medium or move the roast to indirect heat. Continue grilling for about 50-60 minutes, turning occasionally and basting with the reserved marinade, until the internal temperature reaches 145°F for medium-rare or 160°F for medium.
While the roast is grilling, prepare the vegetables. Combine carrots, potatoes, red onion, and zucchini in a large bowl. Drizzle with 2 tablespoons of olive oil, balsamic vinegar, paprika, salt, and pepper, tossing to coat evenly.
Place the vegetables on a grill-safe basket or foil. Grill them alongside the roast for about 20-25 minutes, flipping occasionally, until they are tender and slightly charred.
Remove the roast from the grill and let it rest for 10 minutes before slicing against the grain into thin slices.
Serve the grilled chuck roast alongside the grilled vegetables for a complete, flavorful meal.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1322 mg | 57% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.2 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1050 mg | 22% | |
*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.
