Recipe by Phyllis Kalajian
"This marinated chuck roast earned its name from my kids, who named it after their Uncle Terry. He created this mouth watering dish years ago, and they loved it! Now neighborhood children return 15 years later to request 'Uncle Terry Meat'. I recommend a 2 inch thick roast."
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red wine vinegar
ground black pepper
My family and I enjoyed this recipe. I baked the chuck roast in the marinade in the oven for two hours (covered with foil). I then skimmed the fat off of the marinade, thickened it using cornstarch, and served it over noodles. The chuck roast I used wasn't tough at all -- maybe because I marinaded the roast for approximately 20 hours prior to baking. I'll make this recipe again.
Pretty good. The marinade really tenderized the meat. Made a good barbecue.
This is a very tasty marinade that deserves a better cut of meat, as it does not tenderize very well.
I will definatly try this again, just probably on a new york strip for a much shorter marinade time.
The flavor of this is wonderful BUT I cannot imagining that this thing would ever get cooked on a grill in that short of time. I marinated my roast for almost 48 hours, then grilled it in a grill pan for 45 minutes and it wasn't even close to being reddish/pink in the middle, still raw. So I put it in the oven for 1 hour and 20 minutes and then it turned out perfect! Although it was after 9:00 pm when it was finally done, we wrapped it up and will be eating it again tonight. The marinade was great, it would be fabulous too on a different cut of meat(perhaps london broil or steaks) that are usually prepared on a grill. I will stick with perhaps marinading actual roasts and baking them in the oven.
This turned out absolutely delicious. We had to struggle a bit with the time because of living in Colorado. Here, we had a 3 lb chuck roast and cooked in for 15 minutes per side. I will do this many more times. Delicious.
The meat was very tough, but flavorful.
I prepared this for the family I nanny for, they ate the whole roast and said it was delicious!
I actually marinated it and then baked it in the oven for about 3 hours instead of grilling.
I have tried this with both chuck roast and top sirloin. Both were very good, and got raves from our guests. I prefer the top sirloin, since we seldom need to feed 8 and, of course, it is more tender. You can also marinate it for a shorter time.
* Percent Daily Values are based on a 2,000 calorie diet.
Uncle Terry Meat
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 535
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