TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Oven-Braised Beef Roast and Vegetables

Old-Fashioned Beef Pot Roast with Vegetables and Gravy

Grilled Standing Rib Roast with Herbed Butter

Beef Pot Roast with Tomato Sauce

Grilling Recipes

Beef Recipes

Grilled Chuck Roast with Beer Marinade

Serves 4 to 6

This easy grilling recipe is a delicious and different way to cook a beef chuck roast. You will need a grill with a cover so it acts like an oven. If you are using a charcoal grill, be prepared to add more coals as needed. If you do not have a grill, sear the meat on the stovetop, then roast in a 350° preheated oven as directed in the recipe, adjusting the cooking time as needed.

Ingredients

  • One beef chuck roast, about 3-1/4 pounds, trimmed of excess fat
  • 1 bottle (7 ounces) beer, preferably dark
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 1 tablespoon mustard seeds
  • 1 tablespoon black peppercorns
  • 1 spring fresh thyme
  • 4 fresh sage leaves
  • 1 tablespoon dried marjoram leaves
  • Salt and pepper to taste
  • 4 tablespoons olive oil

Place the roast in a large plastic bag. Add all of the remaining ingredients. Seal the bag and turn several times to coat all of the meat. Place in a bowl or baking dish. Refrigerate for at least several hours or overnight, turning the bag occasionally.

Heat a grill on high heat for indirect grilling. Remove the roast from the bag. Boil the marinade in a medium pot for 5 minutes to eliminate any bacteria from the raw meat. Place the roast on the grill over direct heat and sear for about 3 minutes. Turn and sear the other side. Turn heat to medium and move beef to indirect heat source. Close the grill cover and cook until tender, about 1-1/2 hours, turning about every 20 minutes and basting with the boiled marinade. Let rest about 10 minutes before carving.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.