Barbecued Chuck Roast
Looking for a new way to prepare your chuck roast? Then this recipe is for you! This recipe includes a bonus recipe for California marinade.
Course:
Main Course
Cuisine:
American
Keyword:
barbecue chuck roast, barbecue roast, chuck roast recipe
Ingredients
- 3-4 lb. chuck roast (2 1/2 – 3 inches thick)
- 2 Tbsp. ketchup
California Marinade
- 2 garlic cloves, crushed
- 1/4 cup olive oil or salad oil
- 1 tsp. rosemary leaves, crushed
- 1/2 tsp. dry mustard
- 2 tsp. soy sauce
- 4 cups wine vinegar
- 1/4 cup sherry or apple juice
Instructions
-
Make your California Marinade – Cook and stir garlic in the oil. Add rosemary, mustard and soy sauce. Remove from heat. Stir in vinegar and sherry (or apple juice).
-
Place meat in shallow glass dish.
-
Pour marinade over meat. Cover dish with plastic wrap. Refrigerate for 24 hours, turning the meat 2-3 times.
-
Remove from the refrigerator. Remove meat from marinade.
-
Stir ketchup into the marinade.
-
Heat the marinade until warm. Brush onto meat.
-
Place meat into baking pan and cook at 350 degrees for 1 to 1 1/4 hours, turning the meat 1-2 times. Baste the meat with the pan juice when turning.