How do I cook a 3.42 lbs chuck roast on the bbq?

Question

I'm making a pot roast for dinner tomorrow but I want to barbeque it and I'm not exactly sure how to do it. any suggestions? I want it to be special.

Answer 1

When grilling a roast, I usually grill a Tri-Tip roast. Rub about 2 T. kosher salt, 2 t. onion powder and 5 twists of cracked black pepper on roast. Put in resealable bag. Add 3 T. vegetable oil, and 5 T. liquid smoke. Keep in airtight bag for atleast 5 hours or over night.

Heat grill very hot. Grill on each side of roast to get grill marks, then turn down grill and keep covered. Turn over every 20-25 minutes for an hour or so. Check for doneness with meat thermometer.

Enjoy .. its easy and tastes great!

Answer 2

INGREDIENTS:
1 (5 pound) chuck roast
1 cup barbeque sauce
1 cup teriyaki sauce
1 (12 fluid ounce) can or bottle
beer
3 teaspoons minced garlic 3 teaspoons thinly sliced fresh
ginger root
1 onion, finely chopped
3 teaspoons coarsely ground
black pepper
2 teaspoons salt

DIRECTIONS:
1. In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
2. Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
3. Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.

Answer 3

I agree with Nan here. Chuck roast is fibrous and needs a much longer cooking time or its tough to chew. If you insist on cooking it on the barbecue then be sure and cook it over an indirect flame and plan on a minimum of 20 - 30 minutes per pound or more. Marinating might add some tenderness, so consider a dry rub and liquid marinade before grilling. You can baste in barbecue sauce as it grills. Just in case you decide to do the crock pot:

1 yellow onion, cut into quarters
3 cloves garlic
1 bottle Sweet Baby Ray's barbecue sauce
1/2 cup red wine vinegar
3 T brown sugar
1 T yellow mustard
1/2 tsp red pepper flakes
1/2 cup good bourben

Season your roast with salt and fresh ground pepper. In sauce pan mix barbecue sauce with vinegar, brown sugar and mustard. Add red pepper flakes and bourben, Simmer until thickened. Place onion and garlic in bottom of crock pot and sit place roast on it. Pour sauce over the top and cook on high heat for 2 hours, then reduce to low for 4 - 6 hours.

Answer 4

I would do it in the crock pot and just put bbq sauce in with it.
Pot roast is not very tender and it takes longer to cook.