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Barbeque Chuck Roast

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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
*2” thick

Instructions

Marinate:
  1. Trim fat from roast.
  2. In a 12″x8” baking dish or resealable food-storage plastic bag, combine all marinade ingredients. Blend well.
  3. Add roast. Turn to coat.
  4. Cover the dish or seal the bag. Refrigerate for 6 hours or overnight, turning once or twice.
  Grill:
  1. Heat grill. Remove roast from marinade. Reserve and refrigerate the remaining marinade.
  2. 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.
  Bake in oven:
  1. Place in a shallow baking pan.
  2. Bake at 325°F for 75–90 minutes, turning once and basting with reserved marinade during the last 15 minutes of baking.
  3. 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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