Bbq Chuck Roast Recipes

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BARBECUED CHUCK ROAST



Barbecued Chuck Roast image

Meet the Cook: Whether I serve this roast for church dinners, company or just family, it is always a hit. (To go along with it, my family likes scalloped potatoes, tossed salad and pie). If there's ever any left over, it makes good sandwiches, too. I'm a widow with four children, 13 grandchildren and eight great-grandchildren. Many of them live close by, so I still do plenty of cooking. -Ardis Gautier, Lamont, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6-8 servings.

Number Of Ingredients 11

2/3 cup cider vinegar
1/2 cup ketchup
1/4 cup canola oil
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons prepared mustard
1/2 teaspoon pepper
1 boneless beef chuck roast (2-1/2 to 3 pounds)
1/2 cup unsweetened applesauce

Steps:

  • In a bowl, combine the first nine ingredients. Pour half of the marinade into a large shallow dish; add roast. Turn to coat; cover and refrigerate for at least 3 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill roast, covered, over indirect heat for 20 minutes, turning occasionally. , Add applesauce to reserved marinade; brush over roast. Continue basting and turning the roast several times for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

BBQ CHUCK ROAST



BBQ Chuck Roast image

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

Provided by Sue

Categories     Main Dish Recipes     Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 714.3 calories, Carbohydrate 27.6 g, Cholesterol 172.1 mg, Fat 42.7 g, Fiber 1 g, Protein 47.5 g, SaturatedFat 17 g, Sodium 3190.9 mg, Sugar 18.8 g

BOBBY'S SMOKED CHUCK ROAST



Bobby's Smoked Chuck Roast image

Smoked chuck roast with a burnt end option.

Provided by Bobby

Categories     Main Dish Recipes     Roast Recipes

Time 7h

Yield 12

Number Of Ingredients 7

1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon Montreal steak seasoning
1 (3 pound) chuck roast, or more to taste
½ cup barbeque sauce
¼ cup brown sugar

Steps:

  • Preheat a smoker to 275 degrees F (135 degrees C).
  • Combine salt, pepper, garlic powder, and steak seasoning in a bowl. Rub mixture evenly over the roast and place in a baking pan.
  • Cook roast in the smoker until meat reaches an internal temperature of 165 degrees F (74 degrees C), 4 to 4 1/2 hours. Wrap roast in aluminum foil and continue smoking until meat reaches an internal temperature of 195 degrees F (90 degrees C), about 1 hour more.
  • Remove roast from smoker and let sit for 20 minutes. Leave smoker on.
  • Cut meat into cubes and return to the baking dish. Add barbeque sauce and brown sugar.
  • Smoke meat for 1 1/2 to 2 hours more.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 9.4 g, Cholesterol 51.7 mg, Fat 12.8 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 5.1 g, Sodium 960.8 mg, Sugar 7.3 g

MARINATED BARBECUED CHUCK ROAST



Marinated Barbecued Chuck Roast image

Bette Roman of Brookfield, Illinois won first place in a local recipe contest with this tasty roast. "It's great for just the two of us or for company," shares Bette. "I usually serve it with baked potatoes and corn-on-the-cob."

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 5 servings.

Number Of Ingredients 10

1/4 cup red wine vinegar
1/4 cup ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons canola oil
1 teaspoon brown sugar
1 teaspoon prepared mustard
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 boneless beef chuck roast (1-1/2 pounds), trimmed

Steps:

  • In a small bowl, combine the first nine ingredients. Pour 1/4 cup into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Place beef over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices.

Nutrition Facts : Calories 265 calories, Fat 14g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 472mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

EASY CROCK POT BARBECUE ROAST (ONLY 5 INGREDIENTS!)



Easy Crock Pot Barbecue Roast (Only 5 Ingredients!) image

This is such an easy recipe. I usually throw it in the crock pot but I have made it in the oven as well. I serve it on noodles that I've boiled on the stove in the leftover "sauce". It's a good variation when you're sick of having a basic roast with gravy and mashed potatoes. I hope you like it!

Provided by Covelli

Categories     Roast Beef

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 5

2 -3 lbs roast (the cheapest cut will do fine)
1/4 cup of your favorite barbecue sauce
2 teaspoons chopped garlic (out of the jar is even ok)
1 ounce Lipton Onion Soup Mix (I use the whole package, I'm not sure of the precise measurement)
1/2 cup water (I'm guessing here, I really don't measure. Just cover the roast a little more than half way.)

Steps:

  • So easy -- just throw the barbecue sauce in a crock pot or in a dutch oven, along with the garlic and soup mix.
  • Place the roast in the crock pot or pan and add some water (you can brown the roast if you prefer but it's not needed if you're short on time).
  • Cook on low in the crock pot for about 8 hours or on high for 4-5 until it starts to fall apart.
  • I usually then take the roast out of the crock pot and pour the remaining liquid into a sauce pan, add a little water and throw some egg noodles into the pan and cook until they are cooked through.
  • *If you're going to cook the roast in the oven, I'd suggest cooking it at a low temp all day and I'd check the liquid periodically to make sure it doesn't dry out.

GRILLED HOEDOWN BBQ CHUCK ROAST



Grilled Hoedown BBQ Chuck Roast image

The only thing better than this juicy, delicious grilled chuck roast is that you likely have most of the ingredients on hand. The tender meat and flavorful marinate will quickly work its way into your make-again summer grilling list. When thinking about sides for your chuck roast on grill, consider grilled tomato halves for a simple and refreshing side. Don't let the word "grill" fool you, this recipe is just as delicious baked in the oven. It's hard to go wrong with a grilled chuck roast that tastes this good.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h30m

Yield 8

Number Of Ingredients 7

1 (4-lb.) beef chuck blade roast (2 inches thick)
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 to 2 garlic cloves, minced, or 1/2 to 1 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • Trim fat from beef roast. In 12x8-inch (2-quart) glass baking dish or large resealable food storage plastic bag, combine all remaining ingredients; mix well. Add roast; turn to coat. Cover dish or seal bag. Refrigerate 6 hours or overnight, turning once or twice, to marinate.
  • Heat gas or charcoal grill. When grill is heated, remove roast from marinade; reserve and refrigerate marinade. Place roast on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cover grill; cook 50 to 75 minutes or until of desired doneness, turning once and basting with reserved marinade during last 15 minutes of cooking time. Discard any remaining marinade.

Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g

SLOW COOKER CHUCK ROAST BARBECUE



Slow Cooker Chuck Roast Barbecue image

I found this in my Southern Living Ultimate Quick and Easy cookbook and made it last night for the first time. This one's definitely a "keeper," as my husband puts it. Even our notoriously picky 3 year old loved it, if that tells you anything!

Provided by ewells

Categories     One Dish Meal

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs chuck roast
3/4 cup cola drink
1/4 cup Worcestershire sauce
1 tablespoon cider vinegar
2 garlic cloves, minced
2 large onions, chopped
1/2 cup barbecue sauce (your choice)

Steps:

  • Chop onions and place in bottom of 4 quart slow cooker.
  • Trim all visible fat off of roast, cut in half to ensure even cooking, and place on top of onions.
  • Mix cola, Worcestershire sauce, vinegar and minced garlic.
  • Reserve 1/2 cup for use later, and pour the rest over the meat.
  • Cover and cook on high for 6 hours or on low for 10 hours.
  • When meat is done cooking and is very tender, remove meat and onions from the slow cooker with a slotted spoon.
  • Discard cooking liquid in slow cooker.
  • Add reserved sauce mixture and 1/2 cup bottled barbecue sauce to slow cooker and cook uncovered on high for 10 minutes.
  • Meanwhile, shred roast with two forks.
  • When sauce is finished, return shredded beef and onions to slow cooker, stir well, cover, and cook until heated through--about 10 minutes on high.

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