Grilled Chuck Roast Stew also known as “comfort food,” two words that activate memories, salivary glands, and hunger pangs. Think of fresh baked bread, chicken and dumplings, savory soups, and hearty stews that brought warmth and goodness to our gastric soul. Let’s begin a Grillin’ Fools trip to comfort food land with a recipe that is the epitome of comfort food – Grilled Chuck Roast Stew.
***Editor’s Note ~ This is an improved recipe from the original that was featured in Feast Magazine. You can see the original Grilled Beef Chuck Roast recipe as well as the article in the magazine***
Beef chuck roast is not a tender cut but benefits greatly from a marinade. In fact, a marinade almost necessary:
Grilled Chuck Roast Stew Marinade Ingredients:
2 beef chuck roasts approximately 2.5 lbs each
16 oz of Italian dressing (I selected the zesty variety)
1 cup dry red wine
Fresh cracked pepper
For the marinade place the roasts in a suitable container or a re-sealable plastic bag along with the rest of the marinade ingredients:
Cover or seal and refrigerate overnight, turning occasionally:
Grilled Chuck Roast Stew Ingredients:
2 previously marinated beef chuck roasts approximately 2.5 lbs each
5 lbs potatoes (fingerling and ‘b’ size reds were used here)
2 lbs carrots (I selected rainbow variety for added color but regular carrots will work)
4 celery stalks
1 large sweet onion
2 garlic cloves (minced)
Coarse ground pepper
64 oz beef broth, divided (not shown)
2-4 cups water (not shown)
Rough chop the vegetables and set aside the potatoes and garlic. How cool are these rainbow carrots:
Add the veggies, reserving the garlic and potatoes for later, to a roasting pan and add one container of broth and a cup of water to begin. This is the base for our grilled chuck roast stew:
The garlic and potatoes will be added to the cook later to maximize the garlic flavor and not overcook the potatoes
Season the veggies with coarse ground pepper and a bit of salt:
Here’s a pic of the beef roasts ready to come out of the marinade along with some minced garlic:
Now for my favorite part of the show where we move on from the prep stuff and get to the grilling. My Char-Broil 940X is set up with the flank method of indirect grilling utilizing Rockwood lump charcoal, the best charcoal on the market, on the left and the right. Target temperature inside the grill is 275-300. A chunk of cherry wood and one of apple are added to the fire:
I’m using mild fruitwoods that won’t overpower the recipe. The mild sweetness of apple combined with the color and smoke ring from the cherry was ideal for this cook.
The pan is centered on the grates and notice that the chuck roasts are elevated on a rack in the center of the pan:
Elevating the chuck roasts will allow smoke to encircle the meat and kiss the veggies while the drippings are captured in the pan below.
We’re targeting a 3 hour cook and the plan is to smoke the beef for the first 2 hours then drop the roasts into the mixture below. The lid is closed and I’m off searching for an adult beverage.
Here’s a peek one hour in. Both veggies and beef are picking up some smoke:
Be sure to maintain a consistent level of fluids in the pan to prevent the vegetables from being scorched—that’s a flavor you don’t want to bring to the table. Make sure not to drown the vegetables so they can absorb that smoke flavor.
Ok, I’m so busted. I’m garage-grillin’. Please DO NOT TRY THIS AT HOME! The grill was ignited in the driveway, away from the garage, but being winter and needing a windbreak I rolled it inside (hope my insurance agent doesn’t see this). Grill-Simon sez, “Simon Sez always grill at least 10 feet away from the house.” I lifted the chuck roasts out of the pan (with proper hand protection of course) so we could add the potatoes and garlic:
Potatoes and garlic added and stirred into the mix and the roasts flipped:
Here’s a pic 2 hours in. Crispy edges developing on the beef (chuck roast burnt ends?) The vegetables are really looking tasty. Some say the smoked veggies are actually the star of this recipe.
Next, after 2 hours of elevated smoking, the chuck roasts are seared/charred a bit before being submerged into the vegetables and fluids to make our grilled chuck roast stew:
And just because I know you love charred meats pictures, here’s a bonus shot of the searing chuck roasts:
Both chucks are submerged and technically we have our grilled chuck roast stew at this point:
We’re 2 hours 45 minutes in and my Thermapen says the beef is at 196. Time to pull the grilled chuck roast stew from the grill:
How does that look? You can almost smell the stew can’t you?
Grilled chuck roast stew – smoked, steamed, and saturated with comfort food flavors… all from the grill. When you bring this in and plop it in the middle of the dining table you’ll receive accolades never imagined. Wait till your guests taste it!
Here’s how I like it served.
Serve the chuck roast in a hearty stew or slice it for sandwiches to enjoy with your favorite brew making this both finger food and comfort food.
These sandwiches were so good, I couldn’t resist grabbing a bite before I finished with the photo shoot:
And I couldn’t resist another pic of a pile of smoked chuck roast sammies particularly with that chunk of beef sticking out showing that amazing smoke ring:
Did I forget the close up of the smoke ring? For you pitmasters out there, this is what I call:
Ring around the roastie!
Beef full of smoky
We all chow down!
If you have any questions, feel free to leave a comment below or shoot me an email.
- 2 beef chuck roasts approximately 2.5 lbs each
- 16 oz. bottle of Italian dressing (I selected the zesty variety)
- 1 cup dry red wine
- Fresh cracked pepper
- Kosher salt
- 2 previously marinated beef chuck roasts approximately 2.5 lbs each
- 5 lbs potatoes (fingerling and ‘b’ size reds were used here)
- 2 lbs carrots (I selected rainbow variety for added color but regular carrots will work)
- 4 celery stalks
- 1 large sweet onion
- 2 garlic cloves (minced)
- Coarse ground pepper
- Kosher salt
- 64 oz beef broth, divided
- 2-4 cups water
- Combine the marinade ingredients in a container or resealable plastic bag and put in the fridge for 4-48 hours
- Remove the roasts from the marinade and start chopping vegetables
- Chop all the veggies and put them in a roasting pan, reserving the potatoes and garlic and later
- Pour in one of the containers of beef broth and a cup of water until the veggies are mostly submerged so the veggies are still poking up over the level of the liquid
- Add the salt and pepper
- Prepare the grill for two zone grilling with with coals on one side and nothing on the other
- Target temperature inside the grill is 275-300
- Put smoke wood on the coals and place the roasting pan on the side with no heat
- Place a roasting rack in the pan and place the beef chuck roasts on the rack
- After an hour, add the potatoes and garlic
- Smoke for about 2 hours, depending on the size of the roasts and the heat of the grill, making sure to add liquid as needed to keep the level consistent
- Sear the chuck roasts on each side and submerge in the broth and veggies
- After 30-60 minutes, depending on the size of the roasts, remove the grilled chuck roast stew from the grill
- Slice one of the roasts for sandwiches
- The other chuck roast, chunk up and mix into the pan for stew