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BBQ Chuck Roast

BBQ Chuck Roast

"This is a cheap but very tasty roast dinner. Cook this on a barbeque spit."
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8 h 15 m servings 714 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 714 kcal
  • 36%
  • Fat:
  • 42.7 g
  • 66%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 47.5 g
  • 95%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 3191 mg
  • 128%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  • 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 86
  1. 111 Ratings

Most helpful positive review

Made this last night. Followed recipe exactly but baked in oven at 350 for 2 hours. Turned out absolutely fantastic!!! Served with garlic mashed potatoes and parslied carrots. Definetly a keeper!

Most helpful critical review

I thought the flavor of the beer was overpowering, and we cook with beer all the time (I know it all depends on what type of beer as well, but what we used just didn't work!). Next time we'll l...

Most helpful
Most positive
Least positive

Made this last night. Followed recipe exactly but baked in oven at 350 for 2 hours. Turned out absolutely fantastic!!! Served with garlic mashed potatoes and parslied carrots. Definetly a keeper!

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...

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...

Awesome! I used this recipe for a three pound chuck roast. I love cooking with beer and of course there's no shortage of that in this house! But, if you don't want to part with your beer your co...

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 k...

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 w...

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 neve...

Take the time to cook this roast slowly on the grill, and patiently baste it - the flavor makes it worth every bit of effort!

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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