Marinated Barbecued Chuck Roast Recipes

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MARINATED CHUCK ROAST

It's the simple marinade of orange juice, soy sauce, brown sugar and Worcestershire sauce that makes this beef roast so tasty and tender. -Mary Lee Baker, Enon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 10 servings.

Number Of Ingredients 5



Marinated Chuck Roast image

Steps:

  • In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired.

Nutrition Facts : Calories 254 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 339mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 27g protein.

1/2 cup orange juice
3 tablespoons soy sauce
3 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1 boneless beef chuck roast (3 to 4 pounds)

GRILLED CHUCK ROAST

This is the only hunk of meat my Dad ever grilled. And his "grills" were always on the ground using rocks or bricks to lay a grate on. Whether we were at home in our backyard, or on the river banks fishing, or at a park riding dirt bikes, this was what he grilled. I grew up loving this, couldn't wait the hours and hours it...

Provided by Lynn Socko

Categories     Roasts

Time 4h

Number Of Ingredients 7



Grilled Chuck Roast image

Steps:

  • 1. My dad only used salt and pepper to season. And he would let me mix the BBQ sauce, which was about a cup of bottled sauce, enough Worcestershire sauce to just cover the top of the sauce and a few sprinkles of Tabasco sauce. But with so many more spices and marinades available these days, I had to add my own touches. Since he cooked over the coals he would wrap his roast in foil and turn it every so often, letting it cook for hours. Once he knew it was time, he would open the foil and start the BBQ sauce process. He would brush one side and let it cook a little bit, then flip it, still letting it sit in the foil and baste the other side with BBQ sauce. He did this many, many times. The final product was a fork tender roast with a through and through BBQ flavor.
  • 2. If you have the time, marinade your roast as long as over-nite. Season both sides of roast with your favorite dry spices.
  • 3. Using a gas grill, light only one side of grill. Place chuck over hot grill and sear both sides. Remove to unheated side and place on baking sheet or slotted grill pan. You can also place some soaked wood chips on a pc. of foil over hot side of grill for a smoker flavor.
  • 4. With lid closed, cook over low indirect heat, mine stayed at about 275-300°. This was a 3.5 pound roast and I cooked it for 4 hrs. Cooking time will vary depending on thickness, if part of your roast is thinner, you might remove it sooner. Once you can easily stick a grilling fork through it, it's ready to remove.
  • 5. You'll want to turn your roast every 30 min. and bast with BBQ sauce each time before and after you flip it. (Both sides)
  • 6. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/barbecue-sauce-low-sodium.html?p=1 For this recipe I used 2 c. of my basic BBQ sauce and added 1 heaping Tablespoon of SW spice rub and 1 heaping teaspoon of Smoked Paprika.

chuck roast
1 bottle mrs. dash mesquite grille marinade if time allows
2 c my basic low sodium bbq sauce
1 c beef stock-homemade low sodium (to thin out sauce)
1 Tbsp sw spice rub-no salt
1 tsp smoked paprika
mesquite chips

BEST EVER BEEF MARINADE

This is the best beef marinade I have ever used. Everyone wants the recipe. My daughter always requests this.

Provided by Shelli Brawner Schlafhauser

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 8

Number Of Ingredients 7



Best Ever Beef Marinade image

Steps:

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

Nutrition Facts : Calories 274.6 calories, Carbohydrate 6.5 g, Fat 27.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 1623.9 mg, Sugar 1.6 g

1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup Dijon mustard
1 clove garlic, minced
salt and ground black pepper to taste

BBQ CHUCK ROAST

This is a cheap but very tasty roast dinner. Cook this on a barbeque spit.

Provided by Sue

Categories     Main Dish Recipes     Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 9



BBQ Chuck Roast image

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.

Nutrition Facts : Calories 714.3 calories, Carbohydrate 27.6 g, Cholesterol 172.1 mg, Fat 42.7 g, Fiber 1 g, Protein 47.5 g, SaturatedFat 17 g, Sodium 3190.9 mg, Sugar 18.8 g

1 (5 pound) chuck roast
1 cup barbeque sauce
1 cup teriyaki sauce
1 (12 fluid ounce) can or bottle beer
3 teaspoons minced garlic
3 teaspoons thinly sliced fresh ginger root
1 onion, finely chopped
3 teaspoons coarsely ground black pepper
2 teaspoons salt

BARBECUED CHUCK ROAST

Meet the Cook: Whether I serve this roast for church dinners, company or just family, it is always a hit. (To go along with it, my family likes scalloped potatoes, tossed salad and pie). If there's ever any left over, it makes good sandwiches, too. I'm a widow with four children, 13 grandchildren and eight great-grandchildren. Many of them live close by, so I still do plenty of cooking. -Ardis Gautier, Lamont, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6-8 servings.

Number Of Ingredients 11



Barbecued Chuck Roast image

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°).

Nutrition Facts :

2/3 cup cider vinegar
1/2 cup ketchup
1/4 cup canola oil
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons prepared mustard
1/2 teaspoon pepper
1 boneless beef chuck roast (2-1/2 to 3 pounds)
1/2 cup unsweetened applesauce

GRILLED HOEDOWN BBQ CHUCK ROAST

The only thing better than this juicy, delicious grilled chuck roast is that you likely have most of the ingredients on hand. The tender meat and flavorful marinate will quickly work its way into your make-again summer grilling list. When thinking about sides for your chuck roast on grill, consider grilled tomato halves for a simple and refreshing side. Don't let the word "grill" fool you, this recipe is just as delicious baked in the oven. It's hard to go wrong with a grilled chuck roast that tastes this good.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h30m

Yield 8

Number Of Ingredients 7



Grilled Hoedown BBQ Chuck Roast image

Steps:

  • Trim fat from beef roast. In 12x8-inch (2-quart) glass baking dish or large resealable food storage plastic bag, combine all remaining ingredients; mix well. Add roast; turn to coat. Cover dish or seal bag. Refrigerate 6 hours or overnight, turning once or twice, to marinate.
  • Heat gas or charcoal grill. When grill is heated, remove roast from marinade; reserve and refrigerate marinade. Place roast on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cover grill; cook 50 to 75 minutes or until of desired doneness, turning once and basting with reserved marinade during last 15 minutes of cooking time. Discard any remaining marinade.

Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g

1 (4-lb.) beef chuck blade roast (2 inches thick)
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 to 2 garlic cloves, minced, or 1/2 to 1 teaspoon garlic powder
1/8 teaspoon pepper

CHUCK ROAST OR STEAK MARINADE FOR THE GRILL

My Mother made this for decades growing up........ summer recipe at the cottage in Northern Michigan. I'm 52, so it has stood the test of time. Made it several years ago for the daughter of a retired butcher on our 2nd date, and two weeks later I was doing 2 roasts at her folks house for Mother's Day. Entire family was there, and I had never never met them. Major pressure!! But the recipe never fails.

Provided by jwalenta

Time P1DT30m

Yield 2 serving(s)

Number Of Ingredients 7



Chuck Roast or Steak Marinade for the Grill image

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.

Nutrition Facts : Calories 360, Fat 0.3, SaturatedFat 0.1, Sodium 8066.6, Carbohydrate 74.8, Fiber 2, Sugar 62.4, Protein 16.4

1 chuck, roast..... size doesn't matter. i do prefer thick ones.... like 2-inch . guessing 2-3 pounds. (or thick cut ribeyes)
1 cup soy sauce
1/2 cup white vinegar
1/2 cup pineapple juice
1/2 cup dark brown sugar (light works too)
1 tablespoon garlic powder
1 teaspoon black pepper

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