MARINATED BARBECUED CHUCK ROAST
Bette Roman of Brookfield, Illinois won first place in a local recipe contest with this tasty roast. "It's great for just the two of us or for company," shares Bette. "I usually serve it with baked potatoes and corn-on-the-cob."
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 5 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 265 calories, Fat 14g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 472mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
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
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
BARBECUED CHUCK ROAST
I posted this recipe in answer to a message board request for "something different to do with a chuck roast". It is a recipe that I used to make quite often, but I haven't made it in a few years (another of those "forgotten recipes").
Provided by Dee514
Categories Roast Beef
Time 3h35m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 634.5, Fat 49, SaturatedFat 18.6, Cholesterol 156.5, Sodium 1005.1, Carbohydrate 3.5, Fiber 0.1, Sugar 2.7, Protein 42.6
TENDER MARINATED CHUCK ROAST
This marinade makes the toughest cuts of meat tender. I'm frequently asked for the recipe. It's also good with venison and elk meat.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
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°).
Nutrition Facts :
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
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
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
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
OVEN-BAKED MARINATED BEEF ROAST
Enjoy your dinner with this baked flavorful marinated beef roast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h
Yield 8
Number Of Ingredients 7
Steps:
- In large resealable food storage plastic bag, combine all ingredients except roast; mix well. Add roast; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate.
- Heat oven to 325°F. Remove beef from marinade; reserve marinade. Place beef in shallow roasting pan. Bake at 325°F. for 1 1/2 to 1 3/4 hours or until of desired doneness, brushing occasionally with marinade.
- To serve, bring any remaining marinade to a boil in small saucepan. To serve, slice beef thinly; serve with marinade.
Nutrition Facts : Calories 200, Carbohydrate 10 g, Cholesterol 65 mg, Fiber 0 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 8 g
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
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
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