BARBECUED CHUCK ROAST
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
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 :
SLOW-COOKED BARBECUED BEEF SANDWICHES
Chuck roast makes delicious shredded beef sandwiches after simmering in a rich, homemade sauce all day. The meat is tender and juicy and takes minutes to prepare for a weeknight dinner or potluck. -Tatina Smith, San Angelo, Texas
Provided by Taste of Home
Categories Lunch
Time 8h35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.
Nutrition Facts : Calories 458 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1052mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 1g fiber), Protein 30g protein.
CHUCK ROAST BARBECUE
This is a really good recipe for when you are having a lot of people over. It is simple to put in crock pot or oven. Has really good flavor. I put in crock pot over night and just shred the beef in the morning and let it go on low until needed.
Provided by Ellen Brody
Categories Lunch/Snacks
Time 10h20m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat.
- Mix soup, ketchup, vinegar, brown sugar, sauce, mustard, and salt in bowl.
- Put meat in crock pot, then onion and celery.
- Pour sauce on top.
- Cook until meat shreds with fork.
- Crock pot 8-10 hours low-medium.
- Oven: covered 6-8 hours 250 degrees.
MARINATED BARBECUED CHUCK ROAST
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
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
DUTCH OVEN BBQ BEEF
Steps:
- Preheat oven to 275° F.
- Mix the flour with ¼ cup of the brown sugar, smoked paprika, kosher salt, chili powder, onion powder, garlic powder, and cumin on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides.
- Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color, but don't let the sugars burn (about 3 minutes per side).
- Reduce the heat to medium and add beer. Cover with the lid and bake in the 275° F oven for 2 hours.
- After 2 hours, remove the lid and continue baking for another 45 minutes - 1 hour, or until the meat is fall-apart tender.
- Remove beef from Dutch oven and let rest while you prepare the barbecue sauce.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 633 kcal, Carbohydrate 40 g, Protein 45 g, Fat 33 g, SaturatedFat 13 g, TransFat 2 g, Cholesterol 162 mg, Sodium 1983 mg, Fiber 1 g, Sugar 32 g
BBQ CHUCK ROAST
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
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
GRILLED HOEDOWN BBQ CHUCK ROAST
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
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
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