Chuck Roast Barbecue Recipes

Steps:

• In a small bowl, combine the first nine ingredients. Pour 1/4 cup into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Place beef over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices.

Steps:

• Chop onions and place in bottom of 4 quart slow cooker.
• Trim all visible fat off of roast, cut in half to ensure even cooking, and place on top of onions.
• Mix cola, Worcestershire sauce, vinegar and minced garlic.
• Reserve 1/2 cup for use later, and pour the rest over the meat.
• Cover and cook on high for 6 hours or on low for 10 hours.
• When meat is done cooking and is very tender, remove meat and onions from the slow cooker with a slotted spoon.
• Discard cooking liquid in slow cooker.
• Add reserved sauce mixture and 1/2 cup bottled barbecue sauce to slow cooker and cook uncovered on high for 10 minutes.
• Meanwhile, shred roast with two forks.
• When sauce is finished, return shredded beef and onions to slow cooker, stir well, cover, and cook until heated through--about 10 minutes on high.

Steps:

• Brown meat.
• Mix soup, ketchup, vinegar, brown sugar, sauce, mustard, and salt in bowl.
• Put meat in crock pot, then onion and celery.
• Pour sauce on top.
• Cook until meat shreds with fork.
• Crock pot 8-10 hours low-medium.
• Oven: covered 6-8 hours 250 degrees.

Steps:

• In a bowl, combine the first nine ingredients. Pour half of the marinade into a large shallow dish; add roast. Turn to coat; cover and refrigerate for at least 3 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill roast, covered, over indirect heat for 20 minutes, turning occasionally. , Add applesauce to reserved marinade; brush over roast. Continue basting and turning the roast several times for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
• Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
• Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Steps:

• Sprinkle meat on both sides with tenderizer (or MSG).
• Place roast in a shallow bakng dish (or zip lock bag).
• Thoroughly combine remaining ingredients.
• Pour over roast and marinate 2-3 hours, turning twice.
• Place marinated meat on grill, about 6 inches from heat.
• Turn roast and baste with marinade every 10 to 15 minutes.
• Grill over medium coals about 35-45 minutes for meduim-rare.

Steps:

• Combine soy sauce and red wine in the container in which you plan to marinate the roast.
• Dunk the roast in so it's moistened on both sides.
• Sprinkle half the meat tenderizer on one side of the roast.
• Prick the surface with a fork all over.
• Sprinkle oregano and garlic powder to taste.
• Turn the roast over in the marinade.
• Repeat the tenderizer and spices on the other side.
• Flip over again and let rest in the marinade.
• Let marinate at least overnight, turning at least once.
• Cook on the grill to desired doneness. Chuck will come out tender using this technique even if cooked a short amount of time.
• Slice across the grain and serve.

Steps:

• In a small bowl, combine the first 11 ingredients. Stir in Liquid Smoke if desired. Place roast on a rack in a shallow roasting pan; pour ketchup mixture over the top., Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Remove meat to a serving platter and keep warm. Skim fat from pan juices and thicken juices if desired. Serve with beef.

Steps:

• Combine salt and pepper; rub over roast. Heat oil in a Dutch oven; brown roast on all sides. Add the tomato sauce, water, onions and garlic. Cover and simmer for 30 minutes. , Combine remaining ingredients; pour over meat. Cover and simmer for 3-4 hours or until the meat is tender.