Barbecued Chuck Roast Recipes

Grill roast covered over indirect heat for 20 minutes turning occasionally. Mix soup ketchup vinegar brown sugar sauce mustard and salt in bowl. Seal bag and turn to coat.

Olivia Luz

Pour 1 4 cup into a large resealable plastic bag. Keep the bag in the refrigerator and turn every so often for up to 24 hours. Cover and refrigerate for at least 3 hours. Drain and discard marinade. Score the chuck roast with a sharp knife making 6 or 7 large cuts all over one side of the meat.

Put meat in crock pot then onion and celery. Pour half of the marinade into a large shallow dish. Cover and refrigerate remaining marinade for basting. Drain and discard marinade. Add in about a 1 2 cup of water and stir again.

In a small bowl combine the first nine ingredients. Place the roast into the marinade cover and refrigerate for six hours turning often. Place your chuck steak in a zip lock bag and pour in the marinade. Marinade time up to 24 hours. Barbecue chuck roast recipe.

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This recipe is based on using a chuck steak of between 1kg 1 5kg 2 2 3lb. In a large bowl mix barbeque sauce teriyaki sauce beer garlic ginger onion black pepper and salt. Whisk the balsamic vinegar olive oil shallot garlic parsley dijon sugar beef bouillon salt pepper and meat tenderizer in a bowl. Pour sauce on top. Cover and refrigerate remaining marinade.

Preheat an outdoor grill for indirect heat. Add applesauce to reserved marinade. Cooking time 3 4 hours. Refrigerate for 2 3 hours turning several times. Preheat an outdoor grill for indirect heat.

Refrigerate for 2 3 hours turning several times. This recipe is based on using a chuck steak of between 1kg 1 5kg 2 2 3lb. In a small bowl combine the first nine ingredients. Put meat in crock pot then onion and celery. Pour 1 4 cup into a large resealable plastic bag.