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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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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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

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

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 4 people


  • 2.5 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
  • 0.5 pound baby potatoes
  • 1 tbsp. onion soup mix
  • 4 pepperoncini peppers, plus ⅓ cup liquid from the jar

1 Food 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.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 400°F (Medium Heat) & 300°F (Low Heat)

3 The 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.

Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

5 Reviews
Rated 5 out of 5 by from Worth Making Easy to make and very tasty. Moist too. Family loved it. Will make again and again
Date published: 2023-11-12
Rated 5 out of 5 by from Genius I love this recipe. Well seasoned, tender meat and vegetables. Easy prep, cooking, and clean up. This doesn't even have to wait until Sunday dinner.
Date published: 2023-06-29
Rated 5 out of 5 by from Delicious! This such a good tecipe! Its my favorite recipe for cooking chuck that I've found, by far!
Date published: 2023-06-18
Rated 5 out of 5 by from Juicy and melts in your mouth good One bite and you're hooked this is delicious! Every bite melts in your mouth. It has so much flavor! The smell is incredible!!
Date published: 2023-06-03
Rated 1 out of 5 by from Great guys night meal I tried this on a guys night with my sons. Delicious!
Date published: 2023-05-28
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