Marinated Chuck Roast Recipe
- 1/2 cup orange juice
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 teaspoon Worcestershire sauce
- 1 boneless beef chuck roast (3 to 4 pounds)
- 1. In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- 2. Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired. Yield: 8-10 servings.
1 serving (6 ounces) equals 254 calories, 13 g fat (5 g saturated fat), 88 mg cholesterol, 339 mg sodium, 5 g carbohydrate, 0 fiber, 27 g protein.
Reviews for Marinated Chuck Roast
"Family loved the sweeter flavor! I added minced garlic, chopped onions, black pepper and Emeril's essence to the marinade. Will add ginger & sea salt next time. I layered the crock pot with tomatoes, red potatoes, bell pepper, celery, carrots and mushrooms. Add roast and marinade, cooked on high for 6 hrs. Added cornstarch and gravy browner last 30-45 minutes of cooking. Yummy!"
"We absolutely LOVED this! Didn't have time to let it marinate as long as recommended (only a couple of hours) put it in a stone, placed on the grill and cooked for a couple hours. Fabulous!"
"Excellent! I marinated for 24 hours and it was delicious!"
"I normally use Lawrys Beef Marinade in the crockpot and they have stopped carrying the seasoning so I tried this. Its so amazing!"
"this was super easy and absolutely deeeelish!!! plating it with style makes it look as awesome as it tastes - 5 star restaurant like :)"
"So-So. Nothing special."
"This was SO MUCH BETTER than crock pot beef roast with onion soup mix... which was the only way I knew how to prepare a roast before the recipe. It really was delicious."
"I made this last night however I only marinaded for 1 hour & then cooked the meat on the grill (low & slow).Turned out great. Really good flavor with the marinade."
"I added beef broth to the juices after baking, heated and thickened with cornstarch to make a nice gravy. (Baked in stoneware)"
"Thanks....I will doing this with my next roast....Kathy"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.