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.
- 1/2 c. balsamic vinegar
- 1/4 c. extra-virgin olive oil
- 4 cloves garlic, grated or minced
- Kosher salt
- freshly ground black pepper to taste
- 1 (2-lb.) chuck roast, about 1 1/2" thick
- Flaky sea salt
1. In 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.
2. Prepare 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.
3. Transfer meat to a cutting board and tent with foil; let rest 10 minutes. Thinly slice against the
grain; season with sea salt.