You are here

Barbecued Chuck Roast

BBQ.Guys's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Barbecue
Ingredient: 
Beef
Interest: 
Party

Rate It

Your rating: None
4.21389
Average: 4.2 (18 votes)