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Barbecued Chuck Roast

Meet the Cook: Whether I serve this roast for church dinners, company or just family, it is always a hit. (To go along with it, my family likes scalloped potatoes, tossed salad and pie). If there's ever any left over, it makes good sandwiches, too. I'm a widow with four children, 13 grandchildren and eight great-grandchildren. Many of them live close by, so I still do plenty of cooking. -Ardis Gautier, Lamont, Oklahoma
  • Total Time
    Prep: 25 min. + marinating Grill: 1 hour 20 min.
  • Makes
    6-8 servings

Ingredients

  • 2/3 cup cider vinegar
  • 1/2 cup ketchup
  • 1/4 cup canola oil
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon pepper
  • 1 boneless beef chuck roast (2-1/2 to 3 pounds)
  • 1/2 cup unsweetened applesauce

Directions

  • In a bowl, combine the first nine ingredients. Pour half of the marinade into a large shallow dish; add roast. Turn to coat; cover and refrigerate for at least 3 hours. Cover and refrigerate remaining marinade.
  • Drain and discard marinade. Grill roast, covered, over indirect heat for 20 minutes, turning occasionally.
  • Add applesauce to reserved marinade; brush over roast. Continue basting and turning the roast several times for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

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Reviews

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Average Rating:
  • Deena
    Jul 7, 2019

    I made this exactly as noted but used Apple cider vinegar instead, I figured with the applesauce it would be fine. It tasted wonderful! I did it in a pan using the indirect heat method on the BBQ. The meat was so tender, better than some steak I've had! Will make again for sure. Oh, and I added quartered onion the sauce ...yum!

  • luigimon
    Jun 14, 2014

    We have bad luck with chuck roast. But I like the marinade. I will make this again, but with a different cut of meat. The chuck roast wasn't overlooked, but it was so tough to cut!! But once you got a piece cut off to eat, it was tender. Go figure.

  • cbenne12
    Nov 15, 2013

    Very tasty. Even good on steaks!

  • Peggie0203
    Sep 2, 2013

    Used the marinade for beef kabobs. They had about 3 hours to marinate. The best I've had in a long time.

  • samfromoz
    Jun 28, 2013

    My family loved this recipe. Turned out so tender. Kids thought it was steak!

  • elissahm
    Apr 26, 2012

    This came out so tender and flavorful! I used EVOO instead of canola oil, and honey mustard for the mustard. Cooked it in my oven covered in tin foil bc it was raining out today! 400 degrees for about 2 hours or so. Even my skeptical fiance loved it! Served it with homemade potato french fries and boiled asparagus.

  • pinksuitcases
    May 17, 2009

    This recipe was absolutely delicious. The meat was so full of flavor that the kids didn't even want ketchup to dip it in! That's saying something in my family. I just made it two nights ago and I've already had a request for it to be made again. I didn't grill it, I cooked it in the oven, basting as suggested. Thank you for sharing Ardis!