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Tender Marinated Chuck Roast

 Tender Marinated Chuck Roast
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.
2 ServingsPrep: 25 min. + marinating


  • 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)


  • 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 meat thermometer should read
  • 145°; medium, 160°; well-done, 170°). Yield: 2 servings.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold

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Tender Marinated Chuck Roast (continued)

Wine (continued)
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