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.