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BBQ Chuck Roast
SUBMITTED BY:
Sue
PHOTO BY:
VCAPRINI
"This is a cheap but very tasty roast dinner. Cook this on a barbeque spit."
RECIPE RATING:
Read Reviews
(19)
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PREP TIME
15 Min
COOK TIME
2 Hrs
READY IN
8 Hrs 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (5 pound) chuck roast
1 cup barbeque sauce
1 cup teriyaki sauce
1 (12 fluid ounce) can or bottle beer
3 teaspoons minced garlic
3 teaspoons thinly sliced fresh ginger root
1 onion, finely chopped
3 teaspoons coarsely ground black pepper
2 teaspoons salt
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DIRECTIONS
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.
FOOTNOTES
Side-dish suggestion
Barbecued garlic baked potatoes: Poke hole in raw potatoes and place them on grill, basting occasionally with a mixture of melted butter, chicken stock, and minced garlic.
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REVIEWS
Reviewed on Jun. 29, 2005 by SYDNEY1210
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SYDNEY1210
Jun. 29, 2005
I just made a chuck roast that thought it was prime rib! After our awesome sucess at grilling pizza last night, we decided to try a roast tonight. WOW! We don't even have a spit- I just put a pan under it to catch the juices and flipped it once. It was a three pound roast and took 1 1/2 hours to get it just rare in some spots. We even baked the potatoes next to it. The kids loved it too!
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11 users found this review helpful
I just made a chuck roast that thought it was prime rib! After our awesome sucess at grilling...
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Reviewed on May 17, 2005 by
Heather Wilson
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Heather Wilson
May 17, 2005
My boyfriend raved all night about the roast. It was the juiciest roast I have ever had. I don't think we will ever cook a roast in the oven or crock pot again!!! The combination of flavors was awesome! Thanks for the recipe!
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11 users found this review helpful
My boyfriend raved all night about the roast. It was the juiciest roast I have ever had. I...
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Reviewed on Sep. 1, 2005 by
Mad Cook
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Mad Cook
Sep. 1, 2005
This recipe was tasty and the scent was mouth watering, I made a few changes. The roast I bought was very mishapen, so instead of using a rotissarie, I used a slow cooker. I unfortunately didn't have teriyaki sauce, but the next best thing I mixed up some soy sauce and sugar and a bit of wine. I mixed all the ingrediants together and put it in the slow cooker with the roast. It turned out splendidly and made the whole house smell like heaven!
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8 users found this review helpful
This recipe was tasty and the scent was mouth watering, I made a few changes. The roast I...
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Reviewed on Oct. 12, 2007 by Brownie
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Brownie
Oct. 12, 2007
I never cook beef because I never knew what to do with it and always ended up with tough chewy meat. I decided to try this recipe but I made two minor changes. I did not use the beer as I never buy beer so had none on hand. I used some orange juice instead to thin the marinade mixture and since the teriyaki sauce had ginger in it, and I also had no fresh ginger on hand, I did not add the fresh ginger. So those were the only ingredient changes. Instead of grilling it, I browned it on all sides in a skillet and then baked it in the oven at 350 for about 3 hrs. It was a 3lb roast (I like my meat very well done which was my reason for not using the grill) This was moist and delicious. The next time I make this, which will be soon, I will brown it on the grill and finish it in the oven as it generated a lot of smoke on the stove. Happy to report that this was a big hit not only for dinner but the left overs made excellent shredded beef sandwiches the next day. ( I shredded the beef and warmed it with more BBQ sauce for another delicious meal). Thanks for the recipe Sue!
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3 users found this review helpful
I never cook beef because I never knew what to do with it and always ended up with tough chewy...
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Reviewed on Jun. 3, 2007 by
The Magpie
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The Magpie
Jun. 3, 2007
This was great! We didn't have any beer on hand, though, so I substituted a mixture of 1/3 c A-1 steak sauce, 1/3 c ketchup, and 1/3 c balsamic vinegar for the beer. It was still really good, but I can't wait to try this again with the beer the recipe calls for instead. We also don't have a rotisserie, so had to cook it on the regular grill surface. Even with very frequent basting and movement of the coals so that they provided a more indirect heat, our roast didn't take nearly the two hours the recipe calls for. I'm not sure whether this is a factor of the barbecue or the method, but I can say that it's worth being judidcious and watching this roast carefully to make sure it doesn't get overdone. Terrific submission on the whole, though -- thank you so much for sharing it!! :)
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3 users found this review helpful
This was great! We didn't have any beer on hand, though, so I substituted a mixture of 1/3 c...
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Reviewed on May 8, 2007 by bretttheboy
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bretttheboy
May 8, 2007
I used tri-tip and a slow cooker. Kept a bit of the marinade for drizzling after cooking. So tender and flavorful without being overpowering that my 3yr old loved it.
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3 users found this review helpful
I used tri-tip and a slow cooker. Kept a bit of the marinade for drizzling after cooking. So...
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Reviewed on Jun. 3, 2006 by SIMPLE MOM
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SIMPLE MOM
Jun. 3, 2006
Yum! Very good flavors. My rotissarie was not working, so I bbq'd it on the top grill for alittle over an hour and then brought it down for the remainder. There was sooo much sauce, and I just kept basting it (actually drizziling it over the top) every twenty minutes or so. Very tasty!! Can't wait to eat the leftovers today. We will defineltey be making this again.
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3 users found this review helpful
Yum! Very good flavors. My rotissarie was not working, so I bbq'd it on the top grill for...
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Reviewed on Dec. 28, 2005 by
VCAPRINI
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VCAPRINI
Dec. 28, 2005
This was one of the best roast I have ever made. Will do again.
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3 users found this review helpful
This was one of the best roast I have ever made. Will do again.
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Reviewed on Jul. 19, 2005 by
MIKENDREA
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MIKENDREA
Jul. 19, 2005
I cut the marinade recipe down to 1/3 since I was using it on smaller pieces of meat. I used Miller Lite beer and I could really taste the beer. Dh said he could not, but he likes beer and I don't. The ginger flavor overpowered the teriyaki and the barbeque sauce. Anyway, we both thought it was pretty good. Maybe it would be better on a roast as written.
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3 users found this review helpful
I cut the marinade recipe down to 1/3 since I was using it on smaller pieces of meat. I used...
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Reviewed on Jun. 4, 2007 by
the4taals
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the4taals
Jun. 4, 2007
I changed the recipe to: 1/2 cup of bbq sauce, teriyaki and shiraz wine with 1 tsp minced garlic and Emeril's Essence. Watch cooking times as my roast was done in 1 1/2 hours. Very tasty would make again!
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2 users found this review helpful