Meet the Cook: Whether I serve this roast for church dinners, company or just family, it is always a hit. (To go along with it, my family likes scalloped potatoes, tossed salad and pie). If there's ever any left over, it makes good sandwiches, too. I'm a widow with four children, 13 grandchildren and eight great-grandchildren. Many of them live close by, so I still do plenty of cooking. -Ardis Gautier, Lamont, Oklahoma
- 2/3 cup cider vinegar
- 1/2 cup ketchup
- 1/4 cup canola 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 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 thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 6-8 servings.
Originally published as Barbecued Chuck Roast in Country Woman July/August 1997, p31
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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