Whitesburg KY

An untraditional Father’s Day dinner



Father’s Day is growing nearer, and that means we’ll be feeding a crowd and firing up the grill! My dad and my husband both love beef, so I’ve decided to do something different for their special day and create a delicious menu that will feed a crowd.

I discovered the versatility of using inexpensive and tough cuts of meat like chuck roast on the grill quite by accident. I had a roast in the freezer that I needed to cook. I’d never thought about using a cut of meat like a chuck roast in the summer. A chuck roast — seared in a skillet, placed in a sauce, and then cooked low and slow in an oven — usually was reserved for winter meals.

Chuck roasts come from the muscular shoulder of the cow. It’s the beef equivalent of the pork butt — tough, flavorful, easy to shred and perfect for a large group. My secret summer weapons for grilling a chuck roast are using a flavorful marinade, and preparing it on the perfect grill.

The American Muscle Grill is a wonderful gift for Father’s Day! Its Multi-Fuel Tray System allows you to place your choice of grilling fuels — including wood chunks, lump charcoal or briquettes, pellets or wood chips — in separate trays. The individual fuel trays and propane or gas ignition system makes it easy to create “cooler” zones on the grill, allowing you to cook a thick, tough cut of meat like a chuck roast to perfection.

Try my recipe for Grilled Spiced Chuck Roast with a side of Grilled Smashed Rosemary Potatoes! It’s an inexpensive and flavorful way to feed a crowd!

1 (3 to 4 pound, 2-inch
thick) chuck roast
3 tablespoons five-spice
1/2 cup reduced sodium
light soy sauce
1/2 cup rice wine vinegar
1/2 cup toasted sesame
2 tablespoons fish sauce
2 tablespoons agave syrup, honey or sugar
1 tablespoon vegetable
5 slices (nickel-sized),
unpeeled ginger
2 red Thai chilies, sliced,
or 2 tablespoons Sriracha
3 cloves garlic, smashed

1. Rinse meat and pat
dry. Season chuck roast
with five-spice powder on
both sides.
2. Combine the soy
sauce, vinegar, sesame oil,
fish sauce, syrup, honey or
sugar and oil together in a
zip-lock plastic bag. Add
the meat, ginger, chilies or
Sriracha and garlic. Open
the bag slightly and squeeze
it to remove excess air and
to combine the flavors and
press them into the meat.
Close the bag and place on
a plate or rimmed baking
sheet. Let the meat marinade in the refrigerator for
30 minutes or up to 8 hours,
turning frequently.
3. Heat gas or charcoal
grill. When grill is heated,
remove roast from marinade; reserve and refrigerate marinade. Place roast on
gas grill over medium-low
heat, or if using charcoal,
place roast 4 to 6 inches
away from medium-low
coals. Cover grill. Grill the
roast over indirect heat (the
cooler zone of the grill) at
approximately 250 F for 2
4. Place two sheets of

heavy foil inside of a disposable aluminum pan. Place
the roast on the foil and
pour the remainder of the
marinade over the roast.
Double wrap the roast and
continue to cook for another
two hours or until the core
temperature reaches 195 F.
5. Allow the roast to rest
for 20 minutes. Slice beef
against the grain and serve it
with Grilled Smashed Rosemary Potatoes (see recipe
below) and any remaining
meat juices. Serves 6 to 8.

1/2 cup olive oil
2 tablespoons minced
1 1/2 teaspoons chopped
fresh rosemary
2 pounds (1 to 2 inches
each) baby Red Bliss potatoes, scrubbed
1 teaspoon kosher salt
1/4 teaspoon freshly
ground coarse black pepper

1. Combine the olive oil,
garlic and rosemary. Set
aside at room temperature
for at least 15 minutes to
infuse flavors.
2. Place potatoes in microwave and cook on high
to 7 to 8 minutes or until
tender when pierced with
the tip of a knife.
3. Using a towel wrapped
around the palm of your
hand or a wide spatula,
gently smash each potato
until the skin breaks, while
trying to keep the potato
whole (leaving it about 1
inch thick).
4. Transfer potatoes to
a baking sheet. Generously
brush both sides of the potatoes with the olive oil mixture, and season both sides
with the salt and pepper.
5. Place potatoes on the
grill and cook until grill
marks appear and the potatoes are nicely caramelized,
3 to 4 minutes per side.

©2017 King Features Synd., Inc.
and Angela Shelf Medearis

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