Grilled Loaf Pan BBQ Chuck Roast
Ready to take meat and potatoes to a whole other level? This new classic preps quick and cooks slow for a succulent dish that’s off the charts on the umami scale.
Let's get grilling
Build a charcoal fire for both direct and indirect grilling, by situating Kingsford® Original Charcoal on only one side of the grill, leaving the other side empty. Preheat the grill to 400°F.
Season both sides of the chuck roast with the beef bouillon powder. Put the roast directly over the hot charcoal. Cook over direct heat until the roast starts to char, about 3 minutes on each side.
Put the roast in a 9 x 5 loaf pan and push it to one side. Pour the mushroom soup into the loaf pan beside the roast. Add in the onion, carrots and potatoes. Sprinkle the onion soup mix over the vegetables. Add in the peppers and pour in the pepper liquid.
Reduce the grill temperature to 300°F. Put the pan over indirect heat, away from the coals, close the grill lid and cook until the roast is tender, about 3 hours 15 minutes. The internal temperature of the roast should reach 200°F.
Serve the roast and vegetables with the pan gravy.
beef bouillon powder (substitute crushed bouillon cubes)
cream of mushroom soup
small onion, quartered
onion soup mix
pepperoncini peppers, plus ⅓ cup liquid from the jar
Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford® Charcoal
For safe meat preparation, reference the USDA website.
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