Whiskey Grilled Chuck Roast

This is the kind of recipe that makes you look like a grill master even if you’re just winging it.

A thick chuck roast gets an overnight bath in whiskey, brown sugar, soy sauce, and Worcestershire. That marinade does all the heavy lifting, tenderizing the beef while building layers of sweet, salty, smoky flavor.

The next day, you throw it on the grill, baste it a few times, and let the coals do their thing. Slice it thin against the grain and you’ve got something that rivals any fancy steakhouse cut at a fraction of the price.

Grill Tips

• Marinate for at least 8 hours. Overnight is best for deep flavor penetration.
• Let the roast come to room temperature for 30 minutes before grilling. Cold meat cooks unevenly.
• Slice against the grain as thin as you can. Chuck is forgiving, but thin slices make it melt-in-your-mouth tender.
• Save some marinade (before it touches raw beef) for basting on the grill.