Barbecued Chuck Roast Recipe

Barbecued Chuck Roast Recipe photo by Taste of Home

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Bette Roman of Brookfield, Illinois won first place in a local recipe contest with this tasty roast. “It's great for just the two of us or for company,” shares Bette. “I usually serve it with baked potatoes and corn-on-the-cob.”

This recipe is:

Diabetic Friendly

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Barbecued Chuck Roast Recipe

Prep: 15 min. + marinating Grill: 1-1/2 hours

Yield: 5 Servings

15 90 105

Ingredients

1/4 cup red wine vinegar
1/4 cup ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons canola oil
1 teaspoon brown sugar
1 teaspoon prepared mustard
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 boneless beef chuck roast (1-1/2 pounds), trimmed

Directions

In a small bowl, combine the first nine ingredients. Pour 1/4 cup into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Place beef over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices. Yield: 5 servings.

Nutritional Facts 4 ounces cooked beef equals 265 calories, 14 g fat (5 g saturated fat), 88 mg cholesterol, 472 mg sodium, 5 g carbohydrate, trace fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

Originally published as Barbecued Chuck Roast in Cooking for 2 Summer 2007, p17