Tender Marinated Chuck Roast Recipe

5 2 1
Publisher Photo

Tender Marinated Chuck Roast Recipe

Read Reviews
5 2 1
Publisher Photo
This marinade makes the toughest cuts of meat tender. I'm frequently asked for the recipe. It's also good with venison and elk meat.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + marinating
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + marinating

Ingredients

  • 2 tablespoons ketchup
  • 2 tablespoons red wine vinegar
  • 2 teaspoons vegetable oil
  • 2 teaspoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon prepared mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 boneless beef chuck steak (about 3/4 pound and 3/4 inch thick)

Directions

In a resealable plastic bag, combine the ketchup, vinegar, oil, soy sauce, Worcestershire sauce, mustard, garlic powder, salt and pepper; add meat. Seal bag and turn to coat; refrigerate 8 hours or overnight.
Drain and discard marinade. Grill, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.
Originally published as Marinated Chuck Roast in Cooking for One or Two Cookbook 2003, p128

  • 2 tablespoons ketchup
  • 2 tablespoons red wine vinegar
  • 2 teaspoons vegetable oil
  • 2 teaspoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon prepared mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 boneless beef chuck steak (about 3/4 pound and 3/4 inch thick)
  1. In a resealable plastic bag, combine the ketchup, vinegar, oil, soy sauce, Worcestershire sauce, mustard, garlic powder, salt and pepper; add meat. Seal bag and turn to coat; refrigerate 8 hours or overnight.
  2. Drain and discard marinade. Grill, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.
Originally published as Marinated Chuck Roast in Cooking for One or Two Cookbook 2003, p128

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carsonish User ID: 6114676 77180
Reviewed Jun. 21, 2013

"oops.... I forgot. I used gluten free soy sauce to make it gluten free!"

MY REVIEW
carsonish User ID: 6114676 152369
Reviewed Jun. 21, 2013

"We tripled this recipe because we had about a 3 pound roast. It was a hit! It grilled up beautifully and the taste was the perfect balance of the ingredients. It has already been asked for again!"

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