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Barbecued Chuck Roast

BBQ.Guys's picture
  Boneless chuck roast 4 Pound
  Garlic 4 Clove (20 gm), minced
  Olive oil 1⁄4 Cup (4 tbs)
  Dried rosemary 1 Teaspoon, crushed
  Soy sauce 2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Sherry 1⁄4 Cup (4 tbs)
  Catsup 2 Tablespoon
  Steak sauce 1 1⁄2 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon

Place roast in a large shallow container.
Saute garlic in olive oil in a small skillet; add crushed rosemary, soy sauce, and dry mustard, stirring well.
Remove from heat, and stir in red wine vinegar and sherry, if desired; pour over roast.
Cover and refrigerate at least 8 hours, turning roast occasionally.
Remove roast from marinade, reserving marinade.
Add catsup, steak sauce, and worcestershire sauce to marinade, stirring well; baste roast with sauce.
Insert meat thermometer into thickest part of roast, making sure it does not touch fat.
Grill over hot coals 40 minutes or until thermometer registers 140° (rare), 160° (medium), or 170° (well done).
Turn roast and baste frequently with sauce.
Let stand 10 to 15 minutes before slicing.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4209 Calories from Fat 1781

% Daily Value*

Total Fat 199 g306.4%

Saturated Fat 7.9 g39.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1210.3 mg50.4%

Total Carbohydrates 73 g24.4%

Dietary Fiber 2.8 g11%

Sugars 9.2 g

Protein 499 g997.7%

Vitamin A 8.8% Vitamin C 24.1%

Calcium 11.5% Iron 16.1%

*Based on a 2000 Calorie diet

Barbecued Chuck Roast Recipe