BBQ Chuck Roast Recipe -
BBQ Chuck Roast Recipe
  • READY IN 8+ hrs

BBQ Chuck Roast

Recipe by  

"This is a cheap but very tasty roast dinner. Cook this on a barbeque spit."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs

    8 hrs 15 mins


  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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
May 18, 2008

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
Sep 08, 2009

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 leave the beer out and just add a little vinegar. I also added a few TB of brown sugar while it was simmering on the stove. I was hoping the basting sauce would thicken up during the cooking phase but it stayed quite thin and watery. Definitely not my favorite way to prepare this cut of meat.

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!

Sep 01, 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!

Jun 03, 2011

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 could easily sub beef broth. I didn't have fresh ginger root, so I used 1 tsp. of ginger powder. For the onion, I used 3 green onions finely chopped. I poked the meat and put everything into a ziploc bag and let it go for 48 hours which I highly recommend. We put this over our rotisserie and took it off when it reached 160 degrees which is for medium well. The meat was so tender and juicy! Our guests raved about this! I would definitely make this again.

Jun 03, 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.

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!

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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  • Calories
  • 714 kcal
  • 36%
  • Carbohydrates
  • 27.6 g
  • 9%
  • Cholesterol
  • 172 mg
  • 57%
  • Fat
  • 42.7 g
  • 66%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 47.5 g
  • 95%
  • Sodium
  • 3191 mg
  • 128%

* Percent Daily Values are based on a 2,000 calorie diet.

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