1 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons Italian seasonings
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon kosher salt
3 pound chuck roast
Make the marinade by combining brewed coffee, brown sugar, Worcestershire sauce, Italian seasonings, smoked paprika, garlic and salt in a saucepan. Cook over medium- high heat, whisking together until mixture comes to a boil. Remove from heat and cool slightly. Pat chuck roast dry with paper towels and place in a shallow dish or zip top bag. Pour marinade over meat, coating all sides. Allow meat to marinate at least 30 minutes before grilling. Prepare grill fire to 300° with hickory wood for smoke flavor. Place marinated roast over an indirect fire and baste with marinade. Cook with the lid closed for 15 minutes. Baste roast once more with marinade and then discard any remaining marinade. Continue to cook with the lid closed, 30-45 minutes or until roast has reached desired doneness. 145° will be medium. Remove from grill and allow to rest 15 minutes before slicing.