Grilled Maple Dijon Glazed Chuck Roast

Grilled Maple Dijon Glazed Chuck Roast

Smoky grilled chuck roast brushed with a tangy maple Dijon glaze for a rich, caramelized crust.

Total 8 hr 30 min Makes 6 servings Calories 478/serving

Dietary

Nut free

Allergens

Soy, Red meat, Dairy, Wheat

This chuck roast is marinated to tenderize the hearty cut, then grilled over indirect heat and finished with a sticky maple Dijon glaze that caramelizes into a deep, savory crust. It works well for a weekend dinner when you want a smoked, steakhouse-style roast without a smoker, and slices beautifully for serving with roasted vegetables or mashed potatoes.

Ingredients

  • 3 pounds boneless chuck roast
  • 1/4 cup olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon kosher salt
  • 1/2 cup maple syrup
  • 3 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt

Method

  2. Add the chuck roast to the marinade, turning to coat completely, then cover and refrigerate for at least 8 hours or overnight.

  3. Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes before grilling.

  4. In a small saucepan over medium heat, combine the maple syrup, Dijon mustard, apple cider vinegar, butter, smoked paprika, and 1/4 teaspoon kosher salt.

  5. Simmer the glaze, stirring occasionally, until slightly thickened and glossy.

  6. Preheat the grill for two-zone cooking, with one side on high heat and the other on low, targeting about 400°F on the hot side.

  7. Remove the roast from the marinade, pat dry with paper towels, and discard the marinade.

  8. Sear the roast directly over high heat, turning occasionally, until a deep brown crust forms on all sides.

  9. Move the roast to the cooler side of the grill, close the lid, and cook, brushing with the maple Dijon glaze every 15 minutes, until an internal thermometer reads 130°F for medium-rare.

  10. Brush the roast with a final layer of glaze, then transfer it to a cutting board and tent loosely with foil.

  11. Let the roast rest before slicing to allow the juices to redistribute.

  12. Slice the roast against the grain into thin pieces and serve with any remaining glaze.

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    Grilled Maple Dijon Glazed Chuck Roast

    This chuck roast is marinated to tenderize the hearty cut, then grilled over indirect heat and finished with a sticky maple Dijon glaze that caramelizes into a deep, savory crust. It works well for a weekend dinner when you want a smoked, steakhouse-style roast without a smoker, and slices beautifully for serving with roasted vegetables or mashed potatoes.

    8 hr 30 min 6 servings 478 cal

    Ingredients

    • 3 pounds boneless chuck roast
    • 1/4 cup olive oil
    • 3 tablespoons soy sauce
    • 2 tablespoons Worcestershire sauce
    • 4 cloves garlic, minced
    • 1 teaspoon black pepper, freshly ground
    • 1 teaspoon kosher salt
    • 1/2 cup maple syrup
    • 3 tablespoons Dijon mustard
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon unsalted butter
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon kosher salt

    Method

    1. 1

      In a large bowl or zip-top bag, whisk together the olive oil, soy sauce, Worcestershire sauce, minced garlic, black pepper, and 1 teaspoon kosher salt.

    2. 2

      Add the chuck roast to the marinade, turning to coat completely, then cover and refrigerate for at least 8 hours or overnight.

    3. 3

      Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes before grilling.

    4. 4

      In a small saucepan over medium heat, combine the maple syrup, Dijon mustard, apple cider vinegar, butter, smoked paprika, and 1/4 teaspoon kosher salt.

    5. 5

      Simmer the glaze, stirring occasionally, until slightly thickened and glossy.

    6. 6

      Preheat the grill for two-zone cooking, with one side on high heat and the other on low, targeting about 400°F on the hot side.

    7. 7

      Remove the roast from the marinade, pat dry with paper towels, and discard the marinade.

    8. 8

      Sear the roast directly over high heat, turning occasionally, until a deep brown crust forms on all sides.

    9. 9

      Move the roast to the cooler side of the grill, close the lid, and cook, brushing with the maple Dijon glaze every 15 minutes, until an internal thermometer reads 130°F for medium-rare.

    10. 10

      Brush the roast with a final layer of glaze, then transfer it to a cutting board and tent loosely with foil.

    11. 11

      Let the roast rest before slicing to allow the juices to redistribute.

    12. 12

      Slice the roast against the grain into thin pieces and serve with any remaining glaze.