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Barbecued Chuck Roast

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

In a large bowl, combine the first nine ingredients. Pour half of the

Printed from tasteofhome.com Jul 23, 2008

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Barbecued Chuck Roast cont.

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.