Show Subscription Form

Smoky Chuck Roast Recipe

Be the first to add a review
Publisher Photo
You get outdoor barbecue flavor indoors with this juicy roast, remarks Auburn, Kansas field editor Myra Innes.
TOTAL TIME: Prep: 10 min. + marinating Bake: 1 hour 40 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 1 hour 40 min.
MAKES: 4-6 servings


  • 1/4 cup water
  • 1 tablespoon Liquid Smoke, optional
  • 1 tablespoon brown sugar
  • 1 teaspoon celery salt
  • 1 teaspoon onion salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon mustard seed
  • 1/4 teaspoon pepper
  • 1 boneless beef chuck roast (2 to 3 pounds)
  • 1/4 cup barbecue sauce


  1. In a large resealable plastic bag, combine the first eight ingredients; add roast. Seal bag; refrigerate for 8 hours, turning once.
  2. Drain and discard marinade. Place roast in a greased 2-1/2-qt. baking pan. Cover and bake at 325° for 1-1/2 to 2 hours. Baste with barbecue sauce. Bake, uncovered, 10-12 minutes longer or until beef is tender. Yield: 4-6 servings.
Originally published as Smoky Chuck Roast in Taste of Home October/November 1997, p53

Light-Bodied Red Wine

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

Reviews for Smoky Chuck Roast

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image