Barbecued Chuck Roast
Country Woman
Meet the Cook: Whether I serve this roast for church dinners, company or just family, it is always a hit. (To go along with it, my family likes scalloped potatoes, tossed salad and pie). If there's ever any left over, it makes good sandwiches, too.
I'm a widow with four children, 13 grandchildren and eight great-grandchildren. Many of them live close by, so I still do plenty of cooking.
-Ardis Gautier, Lamont, Oklahoma
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep: 25 min. + marinating Grill: 1 hour 20 min.
Ingredients:
- 2/3 cup cider vinegar
- 1/2 cup ketchup
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons prepared mustard
- 1/2 teaspoon pepper
- 1 boneless beef chuck roast (2-1/2 to 3 pounds)
- 1/2 cup unsweetened applesauce
Directions:
In a large bowl, combine the first nine ingredients. Pour half of the marinade into a large resealable plastic bag; add the roast. Seal bag and turn to coat; refrigerate for at least 3 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. Grill roast, covered, over indirect heat for 20 minutes, turning occasionally.
Add applesauce to reserved marinade; brush over roast. Continue basting and turning the roast several times for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 6-8 servings.