It seems to us that grilled foods have more flavor than foods that are simply baked or pan fried, so we BBQ our dinners about half of the time. For weeknight barbecues, we cook foods that grill in under an hour, these are the typical foods like steaks, chicken breasts, hamburgers, and pork chops. But when the weekend comes around, and we can start cooking our dinner earlier, we cook more interesting foods like pork roasts, and pot roasts. Earlier this summer we posted here in our blog a recipe for a delicious smoked North Carolina Pulled Pork Sandwich, which starts with a pork roast barbecued and smoked. It takes some time to make, but the reward is worthy of the effort.
Another roast that we love to cook on the barbecue is the chuck roast (pot roast). Chuck roasts are a very flavorful cut of beef that must be cooked slow in order to become tender. When baked in an oven, it’s typically roasted at 325° F for 3 hours. It would be a tall order to cook a chuck roast on the barbecue for that long, so we enlist the aid of Adolph’s Meat Tenderizer in order to cut the cooking time by an hour or so. The magic of Adolph’s is Papain (from papaya fruit) that breaks down the tough parts of the roast. Many folks think Adolph’s has MSG in it, since it looks almost the same, but there is no MSG in Adolph’s tenderizer.
So here’s how we make our Grilled Pot Roast:
What You’ll Need To Make a Grilled Pot Roast
- 3 – 4 Pound Pot Roast
- 1/3 cup sugar
- 1/3 cup black pepper
- 3 1/2 tsp Adolph’s Meat Tenderizer
- 1/4 tsp Tabasco Sauce
- Garlic powder
- 1 onion, sliced into rings
- Potatoes (optional)
- Baby carrots (optional)
How to Prepare the Grilled Pot Roast
- Select a nice 3 – 4 pound chuck roast. Look for a roast that has less fat in it.
- Combine 3 1/2 tsp Adolph’s Meat Tenderizer with 1/4 tsp Tabasco Sauce, 1/3 cup ground black pepper, and 1/3 cup sugar. Mix the Adolph’s, Sugar, and Pepper together until well blended.
- Place the chuck roast on a large plate, and coat all sides with the seasoning mix.
- Place the roast in a plastic zippered bag, and refrigerate for an hour or so.
- Prepare your grill for cooking. If you’re using a charcoal grill, place the coals only on one side of the grill.
- When the grill is ready for cooking, place on your kitchen counter top 2 or 3 layers of wide, heavy duty aluminum foil that are large enough to completely wrap around the pot roast. Place the roast on top of and in the center of the aluminum foil.
- Sprinkle the top of the roast with garlic powder, and top with a thick layer of sliced onion.
- If you have room, you could toss some 1 1/2″ chunks of peeled potatoes and baby carrots into the foil around the edges of the roast.
- Close up the foil tightly, and place on the grill 3 to 4 inches away from the heat.
- Cook for 1 1/2 to 2 hours, turning every 20 – 30 minutes so that the roast cooks evenly.
- When you feel the roast is done, open and test the temperature with a meat thermometer. The temperature should be at least 165° F.
If you cooked this Grilled Pot Roast with the vegetables, you’ll have a complete meal all cooked on the grill. If not, serve with our Tabasco Garlic Mashed Potato Recipe, gravy and a vegetable of your choice.
