Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Loaf Pan BBQ Chuck Roast

This delicious grilled beef BBQ chuck roast recipe by Pitmaster Chris Lilly is easy to prep and cook over Kingsford® Original Charcoal. Learn how to make it now!

Let's get grilling

1

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.

2

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.

3

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.

4

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.

5

Serve the roast and vegetables with the pan gravy.

Cooking for 4 people

Ingredients


  • chuck roast
    pound
  • beef bouillon powder (substitute crushed bouillon cubes)
    1 tablespoon
  • cream of mushroom soup
    1 can
  • small onion, quartered
    1
  • carrots, quartered
    2
  • baby potatoes
    ½ pound
  • onion soup mix
    1 tablespoon
  • pepperoncini peppers, plus ⅓ cup liquid from the jar
    4

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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