Create your dry rub by adding all your seasonings to a small bowl except the kosher salt and mix until well combined. NOTE: This is enough dry rub fortwo 4-½ to 5 lb chuck roasts; however, if only making oneroastuse half the dry rub and store the remaining in an airtight container or ziploc bag for another dish.
Preparing The Roast
Wash your chuck roast and pat it dry thoroughly with paper towels.
Coat the entire surface of your roast (front, back, and sides) with a generous amount of dry rub then add your kosher salt to the entire surface. Gently press the dry rub into the meat.
Place the roast in a ziploc bag or cover in plastic wrap and allow, the roast to marinate for a few hours in the fridge. Then, remove from fridge and let it come to room temperature.
Wrap the roast in foil making sure all sides are sealed. You may need 2 sheets of foil for best results.
Meanwhile,start your grill and allow the temperature to reach 325 degrees
Once the temperature is set, place your chuck roast on the grill grates over indirect heat and close the lid. (Note:it's okay if the temperature of your grill drops to 200 degrees). In this case, we cook ours for 3 hours, and it comes out perfect. The key is to grill low and slow for the most tender meat.
Once done, remove the chuck roast from the foil and place on the grill grates over direct heat for 3 to 4 minutes maybe 5 minutes to sear to get the beautiful brown outing coating.
Meanwhile, add the juices that accumulated in the foil into a bowl to be used later.
Remove the roast from the grill grates onto a serving platter and spoon over some of the juice from the bowl and allow it to rest for 10 minutes.
Finish with a sprinkle of kosher salt and dried parsley on top of the roast.
Notes
Wrap the roast securely in heavy duty foil to prevent the juices from running out this will allow for a tender and juicy roast.
It's important to really season your roast generously with all your seasonings for maximum flavor.
For this recipe, the temperature of your grill should not go above 325 degrees as going above this temperature will cause your roast to cook too fast and you may not end up with fork tender meat.
Before removing your roast from the foil, test with a fork to see if you can cut through it with a fork if not continue to let it cook low and slow.
The thickness of your roast will ultimately determine the cook time, this roast took 3 hours.
When removing your roast from the foil to place over direct heat, carefully use tongs to prevent it from falling apart as it will be extremely tender.
It is highly recommended that you finish your roast over direct heat to sear as this will create the brown outer coating.
After your roast has rested, cut it against the grain.
Chuck roast makes create leftovers, and I recommend that you cook at least 2, so you do not have to think about lunch or dinner the next day. I made 2 on this particular day.