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–+ servings

Chuck Roast On-The-Coals

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A bold, primal cooking method that delivers deep, smoky flavors and a beautifully charred crust. Inspired by open-fire techniques, this recipe involves placing a well-seasoned chuck roast directly onto hot coals, searing the meat to perfection before finishing it with gentle, indirect heat.
Course Main Course
Cuisine American
Keyword barbecue, beef, mustard, roast
Servings 8

Ingredients

  • 1 3-4 pound beef chuck roast
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1/2 jar prepared mustard approximately, maybe more
  • Rock salt

Instructions

  • Put the meat in a flat pan or on a platter. Rub it thoroughly with garlic, then smear it with olive oil
  • Spread plenty of mustard on it and pat in all the rock salt that will cling to it. Repeat on the other side
  • Let stand an hour or more

Prepare the Coals

  • Light a substantial amount of lump charcoal in your grill or fire pit
  • Allow the coals to burn until they are covered with a white ash and are glowing hot, which typically takes about 20-30 minutes

Cooking

  • Gently blow off any excess ash from the top of the coals to prevent it from sticking to the meat
  • Place the seasoned chuck roast directly onto the hot coals (not on the grill)
  • Sear the roast for approximately 5-7 minutes on each side, depending on thickness, to develop a good crust
  • Turn only once during cooking, allowing 20 minutes to a side for rare
  • To serve, slice the meat in strips

Finishing

  • After searing, move the roast to a cooler part of the grill or elevate it above the coals to continue cooking indirectly
  • Cover the grill with a lid to retain heat, adjusting vents to maintain a temperature around 350°F (175°C)
  • Cook until the internal temperature of the roast reaches your desired level of doneness: Medium-Rare: 135°F (57°C), Medium: 145°F (63°C), Medium-Well: 150°F (66°C)
  • Use a meat thermometer to monitor the temperature.

Notes

The oil and mustard absorb a considerable amount of salt, thus forming a coating which adjeres to the meat. This salty crust prevents the meat from becoming charred and, keeps the juices inside. By the time the meat is ready to be lifted from the coals to a carving board or platter, the crust has mostly been dissipated and what remains is a zesty reminder which contributes to the flavor.