Uncle Terry Meat

Uncle Terry Meat

16

"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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Ingredients

1 d 44 m servings 722 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 722 kcal
  • 36%
  • Fat:
  • 59.5 g
  • 92%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 560 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an outdoor grill for medium heat and lightly oil grate.
  2. In a large, nonporous bowl, combine the oil, ketchup, wine, vinegar, garlic, salt, ground black pepper, mustard powder, celery salt and chili powder and mix well. Pierce the roast with a fork all over the meat. Place the meat in the bowl with the marinade and turn several times to coat. Cover and marinate in the refrigerator for at least 12 hours, turning occasionally.
  3. Grill over medium heat for 10 to 12 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

Reviews

16
  1. 25 Ratings

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Most helpful positive review

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 corns...

Most helpful critical review

Pretty good. The marinade really tenderized the meat. Made a good barbecue.

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 corns...

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 marin...

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 gri...

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...

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...

This marinade was delicious; however, next time I will use a more tender cut of meat. Thanks for sharing! Ü