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Barbecued Chuck Roast

 Barbecued Chuck Roast
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. -Ardi
6-8 ServingsPrep: 25 min. + marinating Grill: 1 hour 20 min.

Ingredients

  • 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

Directions

  • 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 meat
  • thermometer should read 145°; medium, 160°; well-done,
  • 170°). Yield: 6-8 servings.

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Barbecued Chuck Roast (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.