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.
Tips & Substitutions
For a more intense flavor, consider marinating the chuck roast for up to 48 hours. If you don't have wine vinegar, apple cider vinegar works well as a substitute. For a bit of heat, add some red pepper flakes to the marinade. Ensure the grill is preheated before placing the meat on it, as this helps achieve a nice sear.
Serving Suggestions
Serve the barbecued chuck roast with sides like a refreshing Overnight Pea Salad or a flavorful Zucchini Skillet Medley for a balanced meal. Pair it with crusty bread or a light coleslaw to complement the rich flavors of the meat. A glass of red wine also enhances the dining experience.
Storage & Reheating
Leftover barbecued chuck roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the meat in aluminum foil and place it in a preheated oven at 300°F (150°C) for about 20 minutes, or until warmed through. This method helps retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Chuck Roast contains roughly 235 calories, with 5g protein, 24g carbohydrates, and 13g fat. It is a good source of iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can substitute brisket or even pork shoulder if you prefer. Just keep in mind that cooking times may vary slightly depending on the cut and thickness of the meat. Aim for a similar weight and thickness for the best results.
What if I don’t have a grill?
If a grill isn't available, you can cook the chuck roast in an oven. Preheat your oven to 325°F (163°C) and place the roast in a roasting pan. Cook for about 2 to 2.5 hours, basting with the marinade every 30 minutes, until tender.
Can I make this recipe ahead of time?
Absolutely! The chuck roast can be marinated a day ahead and grilled just before serving. You can also grill the meat and reheat it later, as mentioned in the storage section, making it a great option for meal prep or gatherings.
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).