How to make it

  • Slash fat edges of roast.
  • Sprinkle both sides of roast evenly with meat tenderizer.
  • Pierce meat deeply all over with fork.
  • Place in shallow dish and top with green onions, red pepper, and celery.
  • Combine garlic, oregano, rosemary, cayenne pepper, Worcestershire, wine, and oil and pour over meat.
  • Refrigerate overnight, turning meat several times, each time spooning the chopped ingredients over top again.
  • Sear both sides over glowing coals.
  • Raise grill temperature and continue cooking, having meat about six inches from heat, until done as desired.
  • Allow from 50 - 60 minutes for total cooking time.

Reviews & Comments 8

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  • merlin 10 years ago
    Thanks. I was going to do tri-tips on the grill, and my dw bought a big roast by mistake. And I was clueless as to what to do. So, now I know. Hopefully. Thanks.
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  • dextergirl 12 years ago
    oh yeah, this is going in my list, always looking for new ways to do the grill! thanks!
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    " It was excellent "
    pudgy47 ate it and said...
    Roast turned out perfect, Juicey and tender. Next time i make this im going with a 2inch Chuck Steak.
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  • shuga 12 years ago
    very nice recipe.
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  • danadooley 12 years ago
    Sounds super. Will have to try this out. Thanks for sharing :)
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  • wynnebaer 12 years ago
    I just love to grill but never thought to do a chuck roast....On the short list....:)
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  • jenniferbyrdez 12 years ago
    We finally got the new grill up and it has a place for slow roasting. No more moving coals and food around. Thanks Sparrow.
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  • eeks 12 years ago
    this sounds great sparrow...and I like cheaper cuts of meat...I hate needing a home equity loan to buy groceries, and chuck roast and chuck-eye steak are the last of the cheap cuts!! thanks much....never thought about putting chuck roast on the grill, but I should've since I put chuck-eye steaks on it all the time..
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