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A Cooking Adventure with Thom

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Barbecued Chuck Roast

Thom Hackett
Servings: 6



Easy, easy, easy to prepare.



3 pounds chuck or arm roast

2 tablespoons tomato catsup



2 cloves garlic, crushed

cup olive oil

1 teaspoon rosemary leaf, crushed

teaspoon dry mustard

2 teaspoons soy sauce

cup wine vinegar

cup sherry

Cooking Method


  1. Cook and stir garlic in oil.

  2. Add rosemary, mustard and soy sauce. 

  3. Remove from heat and stir in vinegar and wine.

Place meat in shallow glass dish:

  1. Pour Marinade over meat. 

  2. Cover dish with plastic wrap. 

  3. Refrigerate 24 hours, turning meat frequently.

  4. Remove meat from marinade. 

  5. Stir 2 tablespoons catsup into marinade.

  6. Heat through on grill.

  • Brush marinade mixture on meat. 

  • Place roast on grill 4 inches from medium coals.

  • Cook 1 to 1 hours or until tender, turning frequently and basting every 5 to 6 minutes with hot marinade. 

  • Serve roast rare in the middle and browned on the outside.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183