Marinated Barbecued Chuck Roast
TOTAL TIME: Prep: 15 min. + marinating Grill: 1-1/2 hours
YIELD: 5 servings.
Bette Roman of Brookfield, Illinois won first place in a local recipe contest with this tasty roast. “It's great for just the two of us or for company,” shares Bette. “I usually serve it with baked potatoes and corn-on-the-cob.”
Ingredients
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1/4 cup red wine vinegar
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1/4 cup ketchup
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2 tablespoons reduced-sodium soy sauce
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1 tablespoon Worcestershire sauce
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2 teaspoons canola oil
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1 teaspoon brown sugar
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1 teaspoon prepared mustard
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1/4 teaspoon garlic salt
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1/4 teaspoon pepper
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1 boneless beef chuck roast (1-1/2 pounds), trimmed
Directions
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1.
In a small bowl, combine the first nine ingredients. Pour 1/4 cup into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting.
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2.
Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
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3.
Place beef over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices.
Nutrition Facts
4 ounce-weight: 265 calories, 14g fat (5g saturated fat), 88mg cholesterol, 472mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
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