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A Cooking Adventure with Thom

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Barbecued Chuck Roast

Cooking for 2 Magazine

Servings: 2


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.”


¼ cup red wine vinegar

¼ cup ketchup

2 tablespoons reduced-sodium soy sauce

1 tablespoon Worcestershire sauce

2 teaspoons canola oil

1 teaspoon brown sugar

1 teaspoon prepared mustard

¼ teaspoon garlic salt

¼ teaspoon pepper

1 boneless beef chuck roast (1½ pounds), trimmed

Cooking Method

    In a small bowl, combine the first nine ingredients. Pour ¼ cup into a large resealable plastic bag; add the roast. Seal bag and turn to coat; refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting.
    Prepare grill for indirect heat, using a drip pan. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill beef, covered, over indirect medium heat for 1
½ to 1¾ hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices. 
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