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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
Author Randy

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

  1. 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).

  2. Place meat in shallow glass dish.

  3. Pour marinade over meat. Cover dish with plastic wrap. Refrigerate for 24 hours, turning the meat 2-3 times.

  4. Remove from the refrigerator. Remove meat from marinade.

  5. Stir ketchup into the marinade.

  6. Heat the marinade until warm. Brush onto meat.

  7. 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.