A pre­vi­ous post, Beer Butt Chick­en Stew, fea­tured the birds smok­ing on the grill over a pan of veg­eta­bles and broth which allowed us to cap­ture all the fla­vor­ful drip­pings from the birds in the stew below.  Now that com­fort food weath­er has arrived I thought the same process should be applied to beef chuck roast and all the fix­ins’. It’s essen­tial­ly pot roast on the grill.

***Editor’s Note ~ This recipe was fea­tured in this edi­tion of Feast Mag­a­zine:

***Editor’s Sec­ond Note ~ We have actu­al­ly improved on this recipe. Check out the revamped Grilled Chuck Roast Stew here***

Years ago I pre­pared just the roast on the grill at the urg­ing of my dear depart­ed father-in-law Russ.  He cre­at­ed a whiskey mar­i­nate that gave me heart­burn for a cou­ple of days so I need­ed a dif­fer­ent, yet sim­ple, approach for this method.


2 two lb beef chuck roasts
5 lbs. red pota­toes sliced into equal sized chunks
2 lbs mini car­rots
16 oz Ital­ian dress­ing
8 stalks cel­ery, chopped
1 cup red wine
1 large yel­low onion, diced
1 large gar­lic clove, minced
2–3 cans beef broth
2–3 cups of water
Salt and pep­per to taste


Pot roast on the grill sounds nuts at first, but look at the ingre­di­ents and I believe you can start see­ing it hap­pen, right?

One day pri­or to grilling, the roasts were placed into a plas­tic con­tain­er with the Ital­ian Dress­ing, Red Wine, Salt, and Pep­per added:



The chuck roasts were returned to the ice­box (I love that term!) to mar­i­nate overnight.  Halfway into the mar­i­nat­ing time the con­tain­er was flipped over to insure both sides of the roasts are coat­ed even­ly with the mix­ture.

The next after­noon the veg­gies were washed and pre­pared along with the rest of the ingre­di­ents:


The old Char-Broil was set up for indi­rect grilling employ­ing the flank method.  I rearranged a few coals to be under­neath the pan to get this mix­ture bub­bling quick­ly how­ev­er:


***Editor’s Note ~Notice how there are a few unl­it coals placed around the ones that are ashed over?  Adding some extra unl­it coals will keep the temps up for a longer peri­od of time and save you one lid open­ing to add more coals.  The lid is already open right now as the grill is being prepped.  This is par­tic­u­lar­ly impor­tant with cold weath­er grilling as each and every time you open the lid all the heat is wicked away and it takes that much longer to grill because it takes longer for the heat to build back up in the cham­ber.***

Smok­ing wood cho­sen was apple but I also tossed in my last cou­ple of chunks of pecan:


The chuck roasts were removed from the ice­box and allowed to come to room tem­per­a­ture before grilling.  Here’s a pic after soak­ing in the mari­nade overnight:


Once the coals are ready and prop­er­ly spread the cook­ing grate will be left high to first sear the roast to seal the juices inside.  The chuck roasts hit the grate to be grilled with the excess mari­nade wiped off but the resid­u­al kicks up a bit of smoke:


Here are the grilled chuck roasts turned after 5 min­utes on one side:


Now a close up—are we real­ly going after grill marks on grilled chuck roasts?!?


The roasts are seared and it’s time to place the rest of the pot roast on the grill ingre­di­ents into the pan and get them going.  Here is the roast­ing pan and roast rack need­ed for the rest of the process:


By the way, that roast­ing rack can be flipped over and be used as a rib rack and hold six slabs of ribs mak­ing it very ver­sa­tile. I found it at Bed, Bath and Beyond a few years ago, but they also sell it at Ama­zon.

First, 2 cans of beef broth and a cup of water fol­lowed by the car­rots, onion, cel­ery, gar­lic, and final­ly the pota­toes:




For the first half of the cook­ing time a roast rack (flipped over it’s a great rib rack too!) is employed to ele­vate the beef to absorb more of the smoke fla­vor and per­mit the juices to drip into the rest of the pot roast on the grill ingre­di­ents below:


A third can of beef broth is added (I bought 4 just in case) plus anoth­er cup of water and I now feel com­fort­able with the flu­id mix­ture:


A cou­ple large chunks of apple wood are added adja­cent to the coals, the ther­mome­ter placed (heav­en for­bid I for­get that giz­mo!), and the lid closed once the grate con­tain­ing the coals is dropped to its low­est point.

One hour in and it’s time to reload the coals, stir the veg­gies, and flip the grilled chuck roasts over — no one-sid­ed grilling here!  I brought out the insu­lat­ed gloves to tem­porar­i­ly remove the roast rack to achieve eas­ier access to the veg­gies:


The rack is place back into the pan, char­coal added, and a cou­ple more chunks of wood applied.

Moth­er Nature is inter­fer­ing with the process a bit now.  The wind has kicked up and I’ve been the recip­i­ent of a few sprin­kles of rain:


I’m hop­ing the wind doesn’t affect the drafty old grill very much.  The fire has been stoked and I real­ly need to see the liq­uid around the veg­gies bub­bling but it hasn’t hap­pened yet.  I may have added too much liq­uid but time and taste will tell the sto­ry.  This is my first attempt at this recipe and the fam­i­ly that will be arriv­ing for din­ner soon will be vic­tims of this exper­i­ment.  The Grillin’ Fools will show you our first effort as well as a per­fect­ed last effort.  No prac­tice runs to show you suc­cess always, just the same thing you would encoun­ter when try­ing some­thing new on your grill.

I took anoth­er peek after anoth­er 20 min­utes and the broth is bub­bling and pro­gress is being made.  I’m debat­ing whether to drop the roasts into the pan for the last half of my esti­mat­ed cook­ing time.  After con­sult­ing with Mimi the deci­sion is made and the roasts are dropped into the pot roast on the grill ingre­di­ents after 1.5 hours into the process:


The broth was bub­bling gen­tly but kicked up a bit when wood caught fire and shot flames under the pan—a cou­ple of squirts of water cooled the wood down and I think we’re back to nor­mal grilling.  I took the oppor­tu­ni­ty to give the veg­gies anoth­er stir as some of the pota­toes were brown­ing on the edges from the heat and smoke.

Here’s an obser­va­tion.  I walked around to the front of the house and the aro­ma of Apple wood smoke seemed to fol­low.  I’m fill­ing the neigh­bor­hood with this won­der­ful fra­grance!  Given the inclement weath­er I must be the only one grilling today.  I prob­a­bly should can­vass the neigh­bor­hood and hand out some Grillin’ Fools biz-cards.

Here’s a pic of a small flock of geese that have wan­dered in.  I won­der if they were attract­ed by the aro­ma.  If it were legal I’d like to have one of them on my grill:


Now it’s driz­zling a bit hard­er so it is a good thing this event requires the lid to the fire­box to be closed.  My notepad is now dap­pled with rain drops.  A Grillin’ Fool is not daunt­ed by this sit­u­a­tion.

It has been 45 min­utes since the roasts were dropped into the mix and I’m going to turn them over and give the veg­gies anoth­er stir.  The liq­uid is cook­ing down so anoth­er can of broth is added:


It’s real­ly start­ing to look like pot roast on the grill.

I’m hope­ful this effort will be com­plete in anoth­er 45 min­utes but per­haps a taste of the veg­gies is in order.  Scott, The Orig­i­nal Grillin’ Fool, is due to arrive soon so I’ll wait for that moment to taste test.

The grilled chuck roasts are flipped once again and I tast­ed the pota­toes and carrots—I didn’t wait for the OGF—they were just super and full of fla­vor.  I’m a lit­tle con­cerned about the beef so will allow it to con­tin­ue to sim­mer.  The ther­mome­ter is only show­ing 250 but the liq­uid is bub­bling nice­ly:


Here’s a pic at 2 hours 45 min­utes and the grilled chuck roasts appear to be done.  Taste test com­ing up!


Here is the first roast sliced:


The juices and broth mix­ture is reserved to pour over the beef and veg­eta­bles.  The roast is done, ten­der, and very fla­vor­ful.  The great part of this effort is that the veg­gies picked up that sweet apple wood smoke fla­vor.  The con­sen­sus of the din­ing guests, includ­ing the OGF Scott, was that this effort was a “home run” and wor­thy of a repeat per­for­mance.  What a great din­ner!  Grilled com­fort food all in one pan with fan­tas­tic fla­vor!  Pot roast on the grill. Don’t let Old Man Win­ter get you down—give this a try and you’ll be reward­ed with a tasty meal.

Many gro­cers fea­ture Chuck Roast in their ads this time of year so you can have an eco­nom­i­cal meal as well.  Oh, and it goes great with a spicy glass of red as do I:


If you have any ques­tions about the com­fort food recipe above, please feel free to com­ment below or send me an email.



Those pho­tos are awe­some!

Every­thing looks good, but many you guys need a lot of equip­ment to grill.

I need eas­ier stuff than that. What can I grill with just a grill and may­be some tongs?


Excel­lent post, Fool’s Pap­py, that looks fan­tas­tic. If you were grillin today, you’d be my hero.

Smoked duck, mmm­m­mm.……

O’Fallon, MO


This is a beau­ti­ful thing. I made your beer butt chick­en with stew once already and it was indeed ter­ri­fic… will be steal­ing this idea too!


Stew on the grill!?!? That’s why I love the Grillin Fools. 

This may replace chili for my Super­bowl par­ty. Great work, Fool Sr.


Nice job GMAN!! I will definit­ly try this one. Thanks


To MYOTG–thanx for try­ing the chick­en stew and I think you’ll be hap­py with the Chuck Roasts also. Com­ing up I’m work­ing on a Beef Tri-Tip recipe—should have a sur­prise or two in that one. We appre­ci­ate your sup­port.


To San­ti­ago

Don’t give up on your chili man! Spoon it over some brats steamed in onions and beer then grilled for the smoky fla­vor. Pierce the brats with a needle a few times so they don’t split when hit­ting the hot coals. Kin­da gives new mean­ing to ‘chili dogs’ doesn’t it?


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