Nutrition Facts

  • One serving:
  • 4 ounces cooked beef
  • Calories:
  • 265
  • Fat:
  • 14 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 88 mg
  • Sodium:
  • 472 mg
  • Carbohydrate:
  • 5 g
  • Fiber:
  • 0 g
  • Protein:
  • 27 g
  • Diabetic Exch:
  • 4 lean meat, 1 fat.

Barbecued Chuck Roast

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)

PREP

15 min.

COOK

90 min.

TOTAL

105 min.

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.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008