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Barbecued Chuck Roast
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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 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°).
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Printed from tasteofhome.com Jul 23, 2008Copyright Reiman Media Group, Inc © 2008 |