Hoedown BBQ Chuck Roast
This easy slow cooked marinated chuck roast is flavored with, soy sauce, ketchup, red wine vinegar, garlic, and other spices.
I grilled this roast and it came out tender and delicious.
|1||4 pound boneless beef chuck roast, 2 inches thick|
|1/2 cup||soy sauce|
|1/4 cup||red wine vinegar|
|2||garlic cloves, minced|
|1 teaspoon||fresh ginger, minced|
|1 teaspoon||mc cormick montreal seasoning|
|1 tablespoon||olive oil, omit if grilling|
Trim any fat from the beef chuck roast. In a large resealable food storage plastic bag, add the remaining ingredients and mix. Add roast; turn to coat and seal bag.
Refrigerate meat for 6 hours or overnight, turning once or twice to marinate. Remove meat and reserve marinade.
To Grill: Place the chuck roast onto the grill 5 inches away from the coals or the tip of the flames. Baste the roast every 15 minutes throughout the grilling time and flip the roast over every 15 minutes. Let the roast cook until the internal temperature has reached 160 degrees Fahrenheit, which normally takes between 30 and 50 minutes of grilling.
To use Slow Cooker or Oven Method: Add the olive oil to a large skillet or grill pan. Turn the heat to med-med high and get the pan nice and hot.
Add the roast and sear on both sides. Remove seared meat and cook in one of the following cooking methods.
Slow Cooker Method: add seared meat and marinade to a 6 qt slow cooker. Cook on low for 6-8 hours. If desired you can prepare a double batch of marinade if you feel that one batch is not enough.
Oven Method: place the seared meat along with the marinade in a 13 x 9 inch baking pan or dutch oven. Cover and bake at 325 degrees for about 2 - 21/2 hours. Turning once and basting with marinade.