Grilled Italian Chuck Roast with Vegetables
Elevate your next barbecue with this mouthwatering Grilled Italian Chuck Roast with Vegetables, a perfect harmony of bold flavors and vibrant colors. Tender, marinated chuck roast is infused with a zesty blend of olive oil, red wine vinegar, garlic, and Italian herbs, then grilled to perfection for succulent, smoky goodness. Paired with a medley of charred vegetables—sweet red bell peppers, earthy zucchini, caramelized onions, and golden baby potatoes—this dish is as visually stunning as it is delicious. Ideal for gatherings, this hearty recipe brings rustic Italian charm to your table, complete with a sprinkling of fresh parsley for a restaurant-quality finish. Whether you're entertaining or simply craving an elevated grilled dinner, this savory showstopper is sure to impress.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 0.25 cups olive oil
- 2 tablespoons red wine vinegar
- 4 pieces garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons crushed red pepper flakes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 pieces red bell peppers, sliced
- 2 pieces zucchini, sliced into rounds
- 1 piece yellow onion, sliced
- 1.5 pounds baby potatoes, halved
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh parsley, chopped
Instructions
In a medium bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper to create the marinade.
Place the chuck roast in a large resealable plastic bag or a shallow dish and pour the marinade over it. Ensure the meat is fully coated, seal the bag, and refrigerate for at least 4 hours or overnight for maximum flavor.
Preheat your grill to medium-high heat. Remove the chuck roast from the marinade and let it rest at room temperature for 20 minutes before grilling. Reserve the marinade for later use.
Place the roast on the preheated grill. Sear each side for about 4-5 minutes to develop a nice crust.
Reduce the grill heat to low and cook the roast over indirect heat for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Baste occasionally with the reserved marinade during cooking.
While the roast is cooking, prepare the vegetables. In a large bowl, toss the red bell peppers, zucchini, yellow onion, and baby potatoes with the balsamic vinegar, a drizzle of olive oil, a pinch of salt, and pepper.
Place the vegetables in a grill basket or on a sheet of heavy-duty aluminum foil. Grill them over medium heat, turning occasionally, for 20-25 minutes or until lightly charred and tender.
Once the roast has finished cooking, remove it from the grill and tent it with foil. Allow it to rest for 10-15 minutes to retain its juices.
Slice the chuck roast against the grain into thin slices. Arrange the grilled vegetables around the meat on a serving platter.
Garnish the dish with fresh parsley before serving. Enjoy your Grilled Italian Chuck Roast with Vegetables!
Nutrition Facts
Calories |
4374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.7 g | 310% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 9997 mg | 435% | |
| Total Carbohydrate | 178.9 g | 65% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 37.2 g | ||
| Protein | 378.9 g | 758% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 444 mg | 34% | |
| Iron | 55.2 mg | 307% | |
| Potassium | 9286 mg | 198% | |
*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.
