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Barbecued Chuck Roast

Barbecued Chuck Roast
Bette Roman of Brookfield, Illinois won first place in a local recipe contest with this tasty roast. β€œIt's great for just the two of us or for company,” shares Bette. β€œI usually serve it with baked potatoes and corn-on-the-cob.”
5 ServingsPrep: 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 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.
© Taste of Home 2013

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Barbecued Chuck Roast (continued)

Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013