Barbecued Chuck Roast
Cooking for 2
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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.”
SERVINGS: 5
CATEGORY: Low Carb
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + marinating Grill: 1-1/2 hours
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 the roast. Seal bag and turn to coat; refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting.
Prepare grill for indirect heat, using a drip pan. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill beef, 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.