Scale

2½ to 3 lb chuck roast

2 tbsp olive oil

1 tbsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

½ tsp dried thyme

Optional: steak sauce or chimichurri for serving

Prep Roast: Pat the chuck roast dry. Rub all over with olive oil and season generously with spices.

Grill Setup: Preheat grill to medium heat (indirect grilling preferred for even cooking).

Grill It Low & Slow: Place roast over indirect heat, cover, and grill for about 1.5 to 2 hours, turning occasionally.

Check Doneness: Aim for an internal temp of 135°F for medium-rare or 145°F for medium. Let rest 10–15 minutes before slicing.

Slice & Serve: Slice thinly against the grain. Serve with grilled veggies or baked potatoes for a complete meal.