Ingredients
1/2 c. balsamic vinegar
1/4 c. extra-virgin olive oil
4 cloves garlic, grated or minced
Kosher salt
Freshly ground black pepper
1 (2-lb.) chuck roast, about 1 1/2" thick
Flaky sea salt
Preparation
Step 1In a large bowl or baking dish, whisk vinegar, oil, garlic, 1 tbsp. kosher salt, and 1 tbsp. black pepper. Add chuck roast and turn to coat. Refrigerate, turning meat halfway through, at least 12 hours or up to 24.Step 2Prepare a grill for medium-high heat. Grill chuck roast, turning every 5 minutes, until an instant-read thermometer inserted into thickest part reads 135° for rare, 140° for medium-rare, and 145° for medium, 20 to 30 minutes total.Step 3Transfer meat to a cutting board and tent with foil; let rest 10 minutes. Thinly slice against the grain; season with sea salt.
Chuck roast has a reputation for being tough, which is why it’s normally braised to break down the fibers. Here, the marinade does similar work. It features 1/2 c. balsamic vinegar to tenderize the meat and give it great flavor. You might be tempted to cut down the marinating time, but do yourself a favor and plan ahead. The longer the meat sits in the vinegar and oil, the better result you’ll end up with. Thinly slicing against the grain is another great way to tenderize it. After a long soak in the marinade—at least 12 hours and up to 24—you’ll grill the meat for a short while. It takes just 20 to 30 minutes to grill the chuck roast after marinating.
