Marinated Chuck Roast Recipes

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:

• Place onion and bell pepper slices in a large resealable plastic bag. Add vinegar, olive oil, Worcestershire, soy sauce, garlic, rosemary, and pepper. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours, or overnight.
• Remove steak from the marinade and shake off excess. Discard 1/2 of the liquid marinade.
• Pour the remaining liquid plus the onion and pepper slices into a large frying pan. Cook over high heat for 2 minutes. Move vegetables to the side of the pan and add steak. Reduce heat to medium-high and cook for 4 minutes. Remove vegetables to a plate and flip steak; cook until steak is beginning to firm and is hot and slightly pink in the center, about 3 to 5 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.
• Drain liquid from the pan. Serve steak with onion and bell pepper.

Steps:

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

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:

• 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:

• 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.