Barbecued Chuck Roast Recipe
Servings: 6
Ingredients
- California Marinade (see below)
- 3 lb beef chuck roast -- 2 1/2 to 3 inches thick (3 to 4-pounds)
- 2 Tbsp. ketchup
- 2 x cloves garlic -- crushed
- 1 Tbsp. minced fresh rosemary Or possibly 1 tsp dry rosemary leaves, crushed
- 1/2 tsp grnd mustard (dry)
- 2 tsp soy sauce
- 1/4 c. olive or possibly vegetable oil
- 1/4 c. red wine vinegar Or possibly 1/4 c. cider vinegar
- 1/4 c. sherry Or possibly 1/4 c. apple juice
Directions
- Prepare California Marinade in shallow nonmetal dish or possibly resealable plastic bag.
- Add in beef to marinade, turning to coat with marinade. Cover dish or possibly seal bag and chill, turning beef frequently, at least 8 hrs but no longer than 24 hrs.
- Brush grill rack with vegetable oil. Heat coals or possibly gas grill for direct heat.
- Remove beef from marinade. Insert barbecue meat thermometer so tip is in center of beef and not touching bone. Place marinade in heatproof container; stir in ketchup. Heat marinade mix on grill, stirring occasionally, till heated through; brush over beef.
- Grill beef uncovered 4 to 5 inches from MEDIUM heat 1 to 1 1/4 hrs, turning and brushing every 10 min with warm marinade, till medium doneness (155 F on meat thermometer). Throw away any remaining marinade.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 6 servings | |
| Calories 559 | |
| Calories from Fat 295 | 53% |
| Total Fat 32.75g | 41% |
| Saturated Fat 9.79g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 331mg | 14% |
| Potassium 852mg | 24% |
| Total Carbs 3.79g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.0g | 1% |
| Protein 56.33g | 90% |
