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Smoky Chuck Roast Recipe

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You get outdoor barbecue flavor indoors with this juicy roast, remarks Auburn, Kansas field editor Myra Innes.

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4-6 Servings
Prep: 10 min. + marinating Bake: 1 hour 40 min.

Ingredients

1/4 cup water
1 tablespoon Liquid Smoke, optional
1 tablespoon brown sugar
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground nutmeg
1/2 teaspoon mustard seed
1/4 teaspoon pepper
1 boneless beef chuck roast (2 to 3 pounds)
1/4 cup barbecue sauce

Directions

In a large resealable plastic bag, combine the first eight ingredients; add roast. Seal bag; refrigerate for 8 hours, turning once.
Drain and discard marinade. Place roast in a greased 2-1/2-qt. baking pan. Cover and bake at 325° for 1-1/2 to 2 hours. Baste with barbecue sauce. Bake, uncovered, 10-12 minutes longer or until beef is tender. Yield: 4-6 servings.

Smoky Chuck Roast published in Taste of Home October/November 1997, p53

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