Barbecued Chuck Roast
Juicy, tender chuck roast marinated in a flavorful mixture of garlic, rosemary, soy, and vinegar, then grilled to perfection—ideal for outdoor gatherings and hearty family meals.
Ingredients
Instructions
- Select a 3 to 4 pound chuck roast 2 1/2 to 3 inches thick and place it in a shallow glass dish.
- Combine crushed garlic, olive oil, crushed rosemary, soy sauce, wine vinegar, apple juice, and dry mustard to make the marinade.
- Pour the marinade over the meat, cover with plastic wrap, and refrigerate for 24 hours, turning the meat frequently.
- Remove the meat from the marinade.
- Stir catsup into the marinade remaining in the dish.
- Heat the grill to medium heat.
- Brush some of the marinade with catsup onto the meat.
- Place the roast on the grill about 4 inches from medium coals.
- Cook for 1 to 1 1/4 hours or until tender, turning frequently.
- Baste the meat every 5 to 6 minutes with the hot marinade.
- Cook to desired doneness, aiming for middle rare and outside browned.
- In a skillet, cook and stir garlic in oil until fragrant.
- Add rosemary, dry mustard, and soy sauce to the skillet, cooking briefly.
- Remove from heat and stir in vinegar and apple juice.
Nutrition & Diet Analysis (per serving)
433
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).