Back to Marinated Barbecued Chuck Roast

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
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, 0g fiber), 27g protein Diabetic Exchanges: 4 lean meat, 1 fat.

Reviews for Marinated Barbecued Chuck Roast

Sort By :
MY REVIEW
ikegrizzly
Reviewed May. 29, 2016

"exellent"

MY REVIEW
Indianafamily2011
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
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
Reviewed Apr. 26, 2008

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

Loading Image

Wine Pairings

Light-Bodied Red Wine

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