Harper 5★ Ratings
Times
- Prep time: 15 minutes
- Cook time: 50–90 minutes
- Marinate time: 6 hours or overnight
- Total time: 7 hours, 5–45 minutes+
Yield
Barbeque Chuck Roast
Ingredients
- 1 (4 lb) beef chuck blade*
- ½ cup soy sauce
- ½ cup ketchup
- ¼ cup sugar
- ¼ cup red wine vinegar
- 1–2 garlic cloves
- ⅛ tsp pepper
Instructions
Marinate:
- Trim fat from roast.
- In a 12″x8” baking dish or resealable food-storage plastic bag, combine all marinade ingredients. Blend well.
- Add roast. Turn to coat.
- Cover the dish or seal the bag. Refrigerate for 6 hours or overnight, turning once or twice.
- Heat grill. Remove roast from marinade. Reserve and refrigerate the remaining marinade.
- Place roast on a gas grill over medium-low heat or on a charcoal grill 4–6 inches from medium coals; cover grill. Cook for 50–75 minutes or until it is of the desired doneness, turning once and basting with reserved marinade during the last 15 minutes of cooking.
- Place in a shallow baking pan.
- Bake at 325°F for 75–90 minutes, turning once and basting with reserved marinade during the last 15 minutes of baking.
- Discard any remaining marinade.
Notes
- If cooking on a grill without cover, a tent of foil can be used to cover the roast.
Nutrition Info:
Serving size: 1 serving • Calories: 240 • Calories from fat: 110 • Total fat: 12g 18% • Saturated fat: 5g 25% • Cholesterol: 95mg 32% • Sodium: 370mg 15% • Carbohydrate: 3g 1% • Sugars: 2g • Protein: 29g • Iron: 20% • Dietary exchanges: 4 lean meat
“Hoedown BBQ Chuck Roast,” Pillsbury Complete Cookbook: Recipes from America’s Most Trusted Kitchens (New York, NY: Clarkson Potter/Publishers, 2000), 96.
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