How to Make Seriously Delicious Pot Roast on the Grill

When it comes to comfort food classics, some just seem more appropriate for cooler temps—think chili, lasagna and, most especially, pot roast. But why relegate a tasty dish like pot roast to just the coldest months? So I thought to myself: why not grill a pot roast?

But how? Pot roast is the quintessential, slow-cooking, oven-friendly food. Isn’t the grill reserved for casual dinners and foods that can withstand an enthusiastic sear? Put simply: not always. It turns out that you can add pot roast to the list of unlikely (but totally delicious) foods to grill. Let me tell you how to do it.

What you’ll need:

• 1-1/2 pounds of chuck roast or rump roast (I tried it with both, and it worked equally well with both)
• 1/2 cup of brown sugar
• Kosher salt
• Ground black pepper
• Soy sauce

Prep your roast

Before you toss the roast on the barbie, you’ll have to do a little prep. Start by preheating the grill to high—my gas grill goes up to 650ºF and that worked perfectly. If you use charcoal, be sure those coals are red hot! Deciding between charcoal and gas? Check out our guide.

While that’s heating up, place your pot roast in a bowl small enough to hug its sides. Pour the brown sugar over it. Sprinkle generously with salt and pepper. Give that roast a good massage. Then sprinkle with soy sauce to moisten the sugar, salt, and pepper. Massage it some more. If you’re using chuck roast, feel free to tie it up with twine to keep it together. That’s not usually necessary for rump roast.

Give it a sear

You’ll want to get some good caramelization on this roast, so start by searing it on all sides on your hot grill. Once it’s good and seared, remove it from the grill and reduce the heat to 350ºF.

Roast it

Once the roast is seared, wrap it up in aluminum foil, leaving the top part of your wrapper open. Then pop it back on the grill and let it braise in its own juices. Use a meat thermometer (trust me, it’s handy!) and let it cook until the internal temperature reaches 145ºF. This should take about an hour, but start to keep a closer eye on the roast after about 45 minutes.

Once your pot roast is cooked, you can remove it from the grill and let it rest for about ten minutes.

Serve and enjoy!

If it turns out anything like mine, expect a slightly carmelized crust over an astoundingly tender, juicy roast. Serve it with root vegetables like I do or try one of our favorite grilled veggie options.

Prefer to do it the old-fashioned way? We got recipes for that, too!

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Cajun-Style Pot RoastI often makes this zippy roast when expecting dinner guests. It gives me time to visit with them, and even my friend who's a chef enjoys this dish. —Ginger Menzies, Oak Creek, Colorado

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Marinated Pot RoastI've long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor. —Marijane Rea of Milwaukie, Oregon

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Sunday Herbed Pot Roast SoupI love having leftovers. It means a little less cooking the next day, and I often use them to make soup. With this recipe you could easily substitute leftover roast chicken and chicken broth for the leftover beef and beef broth. —Deonna Weight, Kearns, Utah

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Stout & Shiitake Pot RoastMushrooms, onions and a bottle of Guinness add excellent flavor to my pot roast. This one-dish wonder may taste even better the next day. —Madeleine Bessette, Coeur d Alene, Idaho

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Mediterranean Pot Roast DinnerI first made this recipe one cold winter day. My family (adults, kids and dogs) were having a blast sledding and playing in the snow all day, and when we came inside supper was ready! This pot roast is perfect served with mashed potatoes, rice or dinner rolls. —Holly Battiste, Barrington, New Jersey

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Best Ever Roast BeefThis is the best roast beef recipe ever, and it’s great for family dinners! Cube leftover meat and save any extra sauce; they’ll add new flavor to basic fried rice. —Caroline Flynn, Troy, New York

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Moroccan Pot RoastMy husband loves meat and I love veggies, so we're both happy with this spicy twist on beefy pot roast. With garbanzo beans, eggplant, honey and mint, it's like something you'd eat at a Marrakesh bazaar. —Catherine Dempsey, Clifton Park, New York

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Beef Roast with Cranberry GravyI can easily get this robust recipe ready in the morning and let it cook all day so that it's ready for dinner when I get home at night. The hearty beef dish is also good for the weekends when we want to spend time outdoors or on day trips.—Diane Nemitz, Ludington, Michigan

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