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Chuck Roast recipe
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Serve Chuck Roast with baked potatoes and corn-on-the-cob for a delicious meal.
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Chuck Roast recipe Ingredients:
1/4 cup red wine vinegar
1/4 cup ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons canola oil
1 teaspoon brown sugar
1 teaspoon prepared mustard
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 boneless beef chuck roast, trimmed
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Chuck Roast recipe Directions:
Pour 1/4 cup into a large resealable plastic bag. Add roast. Seal bag and turn to coat. Refrigerate for 2 to 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, dip a paper towel in 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.
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