RECIPES CHUCK ROAST RECIPES
BBQ CHUCK ROAST RECIPE | ALLRECIPES
This is a cheap but very tasty roast dinner. Cook this on a barbeque spit.
Provided by Sue
Categories Roasts
Total Time 8 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 6 servings
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, CarbohydrateContent 27.6 g, CholesterolContent 172.1 mg, FatContent 42.7 g, FiberContent 1 g, ProteinContent 47.5 g, SaturatedFatContent 17 g, SodiumContent 3190.9 mg, SugarContent 18.8 g
MELT-IN-YOUR-MOUTH CHUCK ROAST RECIPE: HOW TO MAKE IT
My husband and I like chuck roast recipes, so this slow-cooked recipe is terrific. You'll also love how flavorful and tender this comforting beef chuck roast turns out. —Bette McCumber, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Total Time 05 hours 20 minutes
Prep Time 20 minutes
Cook Time 05 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve roast and vegetables with gravy.
Freeze option: Place sliced beef and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary.
Nutrition Facts : Calories 362 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 880mg sodium, CarbohydrateContent 26g carbohydrate (18g sugars, FiberContent 2g fiber), ProteinContent 31g protein.
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