Barbecued Chuck Roast

Total Time

Prep: 25 min. + marinating Grill: 1 hour 20 min.


8 servings

Updated: Sep. 30, 2022
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


  • 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


  1. 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.
  2. Drain and discard marinade. Grill roast, covered, over indirect heat for 20 minutes, turning occasionally.
  3. 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°).