SMOKY CHUCK ROAST
Source of Recipe
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Plan ahead...needs to refrigerate for at least 8 hours
Serves: 4-6
1/4 c. water
1 T. liquid smoke, optional
1 T. brown sugar
1 tsp. celery salt
1 tsp. onion salt
1/2 tsp. ground nutmeg
1/2 tsp. mustard seed
1/4 tsp. pepper
1 boneless chuck roast (2 to 3 lbs.)
1/4 c. barbecue sauce
In a resealable plastic bag or shallow container, combine the first 8 ingredients. Add roast. Seal bag or container; refrigerate for 8 hours, turning once.
Drain and discard marinade. Place roast in a greased 2-1/2-qt. baking pan.
Cover and bake at 325-F for 1-1/2 to 2 hours. Baste with barbecue sauce. Bake, uncovered, 10-20 minutes longer or until beef is fork tender.
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