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Marinated Chuck Roast Recipe

Marinated Chuck Roast Recipe photo by Taste of Home

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It's the simple marinade of orange juice, soy sauce, brown sugar and Worcestershire sauce that makes this beef roast so tasty and tender.

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Marinated Chuck Roast Recipe

Prep: 10 min. + marinating Bake: 3 hours + standing

Yield: 8-10 Servings

10 180 190

Ingredients

1/2 cup orange juice
3 tablespoons soy sauce
3 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1 boneless beef chuck roast (3 to 4 pounds)

Directions

In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired. Yield: 8-10 servings.

Nutritional Facts 1 serving (6 ounces) equals 254 calories, 13 g fat (5 g saturated fat), 88 mg cholesterol, 339 mg sodium, 5 g carbohydrate, 0 fiber, 27 g protein.

Originally published as Marinated Chuck Roast in Country December/January 2005, p49

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Marinated Chuck Roast

Marinated Chuck Roast

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Reviewed on Jan. 16, 2013 by drwade4

this was super easy and absolutely deeeelish!!! plating it with style makes it look as awesome as it tastes - 5 star restaurant like :)

Reviewed on Apr. 30, 2012 by bjsilve0

So-So. Nothing special.

Reviewed on Feb. 12, 2012 by mollyque

This was SO MUCH BETTER than crock pot beef roast with onion soup mix... which was the only way I knew how to prepare a roast before the recipe. It really was delicious.

Reviewed on Nov. 11, 2011 by mitzi111

I made this last night however I only marinaded for 1 hour & then cooked the meat on the grill (low & slow).

Turned out great. Really good flavor with the marinade.

Reviewed on Sep. 27, 2011 by Chris Recipes

I added beef broth to the juices after baking, heated and thickened with cornstarch to make a nice gravy. (Baked in stoneware)

Reviewed on Dec. 13, 2007 by KathyB_63_Mo

Thanks....I will doing this with my next roast....

Kathy