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Marinated Barbecued Chuck Roast Recipe

Marinated Barbecued Chuck Roast Recipe

Bette Roman of Brookfield, Illinois won first place in a local recipe contest with this tasty roast. “It's great for just the two of us or for company,” shares Bette. “I usually serve it with baked potatoes and corn-on-the-cob.”
TOTAL TIME: Prep: 15 min. + marinating Grill: 1-1/2 hours YIELD:5 servings

Ingredients

  • 1/4 cup red wine vinegar
  • 1/4 cup ketchup
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons canola oil
  • 1 teaspoon brown sugar
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 boneless beef chuck roast (1-1/2 pounds), trimmed

Directions

  • 1. In a small bowl, combine the first nine ingredients. Pour 1/4 cup into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting.
  • 2. Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  • 3. Place beef over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices. Yield: 5 servings.

Nutritional Facts

4 ounce-weight: 265 calories, 14g fat (5g saturated fat), 88mg cholesterol, 472mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

Reviews for Marinated Barbecued Chuck Roast

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MY REVIEW
ikegrizzly User ID: 8871477 248780
Reviewed May. 29, 2016

"exellent"

MY REVIEW
Indianafamily2011 User ID: 8762805 243349
Reviewed Feb. 6, 2016

"Just made this tonight and it was excellent! We used Jack Daniels barrel pieces to smoke the meat during the 1 3/4 hours on the grill. Great recipe!"

MY REVIEW
Cheereeo User ID: 8127945 72370
Reviewed Nov. 26, 2014

"Excellent. Cannot believe how tender and perfectly cooked this cheap cut of meat became. Mine was 1.6# and a little over an inch or 1.5" thick and 1hr 45 mins was great. I did sear it first six mins on each side prior to shifting it over to indirect side of grill. And my grill temp stayed around 275-300."

MY REVIEW
msbytes User ID: 736668 64283
Reviewed Apr. 26, 2008

"I used the marinade from this recipe on cheap round steak instead of a roast and it was awesome!"

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Wine Pairings

Light-Bodied Red Wine

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