Prep 3 hrs
Cook 35 mins
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").
- 1 (3 lb) chuck roast (1 1/2 to 2 inches thick)
- 1 teaspoon msg or 1 teaspoon meat tenderizer
- 1⁄3 cup wine vinegar
- 1⁄4 cup ketchup
- 2 tablespoons oil
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon prepared mustard
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon garlic powder
- 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.
This was awesome and smelled wonderful while BBQ'ing! I needed to use up a 3lb chuck roast in my freezer; it's summer and I didn't feel like the stove or crockpot, so this was the perfect recipe. I did not use MSG, only meat tenderizer, and I marinated it for 48 hours. I followed the ingredients/cooking directions exactly except left out the salt and used low sodium soy sauce; next time I will add some garlic cloves to the marinade and only keep it on the grill for the 35 minutes for a more med-rare doneness. I turned roast every 10 minutes, only basting it the last 10 minutes of cooking, turning twice those last few minutes. We had this on 4th of July with a side of baked potatoes, fresh corn on the cob and cole slaw. I'm going to try this in the crockpot in the winter and this summer, I'm going to try the marinade on a london broil or even a pork tenderloin and grill it. Will most definitely make again; thanks for posting!
I prepared this for dinner last night, having a chuck roast and wanting to do something different. I went ahead and smoked ours, because we love smoked meats. DH and I LOVED this! He ususally doesn't care for chuck roast, because of the fattiness. Like this, he gobbled it up and praised it the whole while...smoking it helped render out a LOT of the fat. The marinade gave it a perfect barbecue flavor...I didn't bother basting it as it smoked. We will be having this often. Thanks so much for posting!
Yummy, yummy, yummy! Even my picky 6 year-old liked this one. I may tone down the Worcestershire next time, and I used two cloves of minced garlic. We cooked over an open fire/coals and it was wonderful!