So all weekend long I’ve wanted to make something on my grill, and not just the usual burgers and brauts. That’s why tonight I decided to improvise with Smoked Chuck Roast and Grilled Vegetables. So first things first, if you have a charcoal grill, put that thing to good use! I used a small bag of charcoal, preheated, and then added a soaked mixture of applewood and hickory wood chips.
While the grill was warming up I took a 3 lbs chuck (pot) roast and put a rub (recipe below) over it. Once the coals were good and hot, place the roast on for indirect cooking. Let sit, covered for 45 minutes, and make sure all vents are open.
While the meat is cooking you can prepare your side, I made a grilled vegetable medley. This consisted of sliced red potato, sliced garlic, sliced onion, onion, and zucchini slices. Oh yeah, and of course butter! This is all held together in heavy duty tin foil for an hour on the grill, flipping once halfway through.
Flip the meat after approx. 45 minutes and add to some more soaked woodchips if needed. When all is grilled and done, enjoy with a nice summer beverage and BBQ Sauce of your choice!
What you will need:
- (1) 2-3 lbs chuck roast
- bbq rub*
- wood chips
- (1) zucchini
- (1) orange bell pepper
- (1/2) onion
- (4) cloves of garlic
- (3-4) red potatoes
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 1 tbsp onion powder
- 1 tsp red chili powder
- 1 tsp cayenne pepper
- 2 tsp basil
Mix all ingredients in a zip lock bag.
Heat coals/ wood chips for indirect cooking. Once charcoal has grey dusty coating, add wood chips and place rubbed chuck roast on grill. Let sit covered for 45 minutes. Add more charcoal/ wood chips as needed. After 45 minutes, flip meat, remain covered, do not remove cover, this will take heat/ smoke away.
- For vegetables, slice and place in double lined heavy duty aluminum foil, add 1/4 stick of butter, salt and pepper prior to cooking. Cook over indirect heat on grill, rotating after 30 mins, cook for one hour.
When all is smokey and done, enjoy!