Grilled Loaf Pan BBQ Chuck Roast

Take Sunday dinner to a new level when you prepare this meat and potatoes classic on a charcoal grill.

1Food Prep10 mins
2Grill Prep10–20 mins
3The Cook3 hrs, 20 mins

Cooking for 4 people

Ingredients

2 1/2 lb.
chuck roast
1 tbsp.
beef bouillon powder (substitute crushed bouillon cubes)
1 can
cream of mushroom soup
1
small onion, quartered
2
carrots, quartered
1/2 pound
baby potatoes
1 tbsp.
onion soup mix
4
pepperoncini peppers, plus ⅓ cup liquid from the jar

1Food Prep

First, prepare your vegetables by quartering 1 small onion and 2 carrots. The baby potatoes can be left whole.
Then season both sides of the chuck roast with the beef bouillon powder.

2Grill Prep

Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Two-Zone Method
Temp: 400°F (Medium Heat) & 300°F (Low Heat)

3The Cook

- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place the roast on the grate directly over the coals, and cook until the roast starts to char, about 3 minutes on each side.
- Put the roast in a 9” x 5” loaf pan, and pour the cream of mushroom soup into the loaf pan.
- Add the vegetables to the loaf pan, and sprinkle the onion soup mix over the vegetables.
- Add in the pepperoncini peppers and pour in the pepper liquid.
- Reduce the grill temperature to 300ºF, and move the pan to the cooler side of the grate.
- Close the grill lid, and cook until the roast is tender, about 3 hours and 15 minutes, until it reaches an internal temperature of 200°F on a digital meat thermometer.
- Serve the roast and vegetables with the pan gravy.