Marinade For Chuck Roast 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:

• Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.

Steps:

• Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more.
• Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.
• Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
• Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.
• Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.

Steps:

• In a shallow dish, combine the ketchup, vinegar, oil, soy sauce, Worcestershire sauce, mustard, garlic powder, salt and pepper; add meat and turn to coat. Cover; refrigerate 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• Bring water to boil in microwave, add soup mix, stir well.
• Add beer,brown sugar, olive oil, Worcestershire sauce, A-1 sauce, garlic, accent and black pepper. Stir well.
• Place roast in a baking dish or a large plastic bag and pour in marinade.
• Marinade several hours or over night.
• Wrap roast in foil or use a ovens Reynolds baking bag (adding 1Tbs of flour to bag before adding roast and poke holes in top of bag) place in a baking dish.
• Bake in oven at 350° for 1 hour, turn oven down to 300° and bake another 1 hour or until tender.

Steps:

• Put roast in shallow pan. Mix next 7 ingredients and pour over meat. Cover with foil and refrigerate, turning occasionally, 2 days.
• Put roast in broiler pan.
• Stir remaining ingredients into marinade.
• Broil meat 3" from heat, basting frequently while broiling until all marinade is used.
• Broil 20 minutes on each side for medium rare. Watch carefully - burns easily.

Steps:

• Place the roast in a gallon-sized zip-top plastic bag. Add all the remaining ingredients and seal the bag. Refrigerate overnight.
• Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 400°F. Coat the roasting rack with nonstick spray; place the roast on the rack in a shallow roasting pan and brush with the marinade. Discard the remaining marinade.
• Roast for 55 to 60 minutes or until the oven probe or an instant-read thermometer registers 135°F for medium rare. Remove the roast from the oven and let it rest for 10 minutes. The temperature will rise as the roast rests.
• To carve, cut the roast diagonally across the grain.

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:

• Mix all ingredients in a microwave-safe bowl or measuring cup. Microwave for about a minute. Stir to dissolve the sugar. Let cool.
• Put your chuck roast or steak in a gallon size zip-loc bag. Add marinade. Close the bag, but suck out all the air before completely closing bag. Put in fridge and marinate for 24 hours. Turn the bag a few times during that period. You can marinate the day of, or give it a couple days. 24 hours seems to work quite well.
• Heat your grill until it is as hot as possible. I have a Weber gas grill, and it takes a good 20 minutes to get that thing smoking hot. My Weber has a thermometer and I'm guessing the grill hits 700 degrees. Get the meat and toss it on the grill. I use a timer -- 3 minutes to sear side one, flip, sear side two for another 3 minutes. If your roast is over 2" thick, go 4 minutes per side. You really do want to sear the meat -- black and smoke is not your enemy -- lots of flavor comes from that. After searing, shut the center burner off and set the others to medium (indirect cooking method for charcoal people). Grill temp should settle down to about 350. At this point I do stick a remote grilling thermometer in the roast/steak. I pull a roast or steak from the grill when it hits about 132 degrees for medium rare. So if the thermometer reads 82 after I sear it, there are 50 more degrees to go, or 25 per side. So I do flip it again when it hits 107 degrees. If you don't own a remote grilling thermometer, buy one.
• When it hits 132 degrees pull it off the grill, put it on a plate and put it in the microwave. I say put it in the microwave for 2 reasons -- 2 Labrador Retrievers who will steal a perfectly cooked piece of meat off the counter in the blink of an eye. At any rate, let the meat sit for 10-15 minutes, which gives you time to do the grilled asparagus, corn, garlic bread, etc.
• This recipe will never fail. Sometimes the cut of meat fails, but no matter what, it will have amazing flavor. For decades I have only used this with a chuck roast on the grill, but gave it a whirl with a thick cut ribeye. Wife said it was the best steak she ever had.

Steps:

• In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.