Barbecued Chuck Roast
Source of Recipe
internet
List of Ingredients
1/3 cup cider vinegar
¼ cup ketchup
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon prepared mustard
1 teaspoon salt
¼ teaspoon pepper
1 boneless chuck roast (2-½ to 3 pounds)
½ cup applesauce Recipe
In large resealable plastic bag or shallow glass container, combine the first 9 ingredients; mix well.
Add roast and turn to coat. Seal bag or cover container, refrigerate for at least 3 hours, turning occasionally. Remove roast. Pour marinade into a small saucepan; bring to a boil. Reduce heat; simmer for 15 minutes.
Meanwhile, grill roast, covered, over indirect heat for 20 minutes, turning occasionally.
Add applesauce to marinade; brush over roast. Continue basting and turning the roast several times for 1 to 1-½ hours or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; for medium, it should read 160 degrees; and for well done it should be 170 degrees).
Serves 6 to 8
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