This Jack Daniel’s Grilled Chuck Roast is a bold, savory dish perfect for summer barbecues or hearty weeknight dinners. The chuck roast, often overlooked, becomes incredibly tender after marinating overnight in a rich blend of whiskey, brown sugar, and soy sauce. The marinade caramelizes beautifully on the grill, creating a sticky, sweet-and-savory glaze with deep smoky notes from the whiskey. The acidity of the lemon juice and the umami punch from Worcestershire sauce balance the sweetness, ensuring a complex flavor profile. Serve these thin slices hot off the grill for a satisfying meal that pairs well with grilled vegetables or simple sides. It’s a reliable, crowd-pleasing recipe that turns affordable ingredients into a gourmet experience.
Jack Daniel’S Grilled Chuck Roast
Description
This Jack Daniel's Grilled Chuck Roast is a bold, savory dish perfect for summer barbecues or hearty weeknight dinners. The chuck roast, often overlooked, becomes incredibly tender after marinating overnight in a rich blend of whiskey, brown sugar, and soy sauce. The marinade caramelizes beautifully on the grill, creating a sticky, sweet-and-savory glaze with deep smoky notes from the whiskey. The acidity of the lemon juice and the umami punch from Worcestershire sauce balance the sweetness, ensuring a complex flavor profile. Serve these thin slices hot off the grill for a satisfying meal that pairs well with grilled vegetables or simple sides. It&# 226;ÂÂs a reliable, crowd-pleasing recipe that turns affordable ingredients into a gourmet experience.Ingredients
Directions
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In a small bowl, whisk together the Jack Daniel's whiskey, brown sugar, soy sauce, water, Worcestershire sauce, lemon juice, and garlic powder until the sugar is dissolved and the mixture is smooth.
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Place the chuck roast in a large resealable plastic bag. Pour the marinade over the meat, ensuring it is fully coated. Seal the bag, removing as much air as possible, and turn to distribute the marinade evenly.
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Place the bag in a shallow dish to catch any potential leaks and refrigerate for at least 8 hours or overnight, turning the bag occasionally to ensure even marination.
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Preheat your grill to medium heat. If using Jack Daniel's Barrel Chips or wood chips, soak them in water for 30 minutes, then drain and place on the coals or charcoal grate for smoke flavor.
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Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes. Discard the used marinade or reserve a small portion for basting if desired (do not reuse marinade that touched raw meat without boiling).
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Grill the roast over medium coals, turning occasionally, for about 20 to 25 minutes per side, or until the internal temperature reaches 145ðF (63ðC) for medium-rare or 160ðF (71ðC) for medium. Baste occasionally with reserved marinade if using.
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Transfer the roast to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
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Slice the roast thinly against the grain and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 182.4kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.7g4%
- Cholesterol 18.8mg7%
- Sodium 1433.2mg60%
- Total Carbohydrate 31.0g11%
- Dietary Fiber 0.2g1%
- Sugars 29.8g
- Protein 10.0g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Note: Never reuse marinade that has come into contact with raw meat unless it has been brought to a rolling boil first to kill bacteria.
Storage: Store leftover sliced roast in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet with a splash of water or broth.
Variation: For a milder flavor, substitute half of the whiskey with beef broth. For extra spice, add a teaspoon of crushed red pepper flakes to the marinade.
Tip: Cutting against the grain is crucial for chuck roast, as it breaks down the muscle fibers and makes the meat more tender and easier to chew.
Ingredient Substitution: If Jack Daniel's Barrel Chips are unavailable, hickory or mesquite wood chips work well for a smoky flavor.
