MARINATED CHUCK ROAST
It's the simple marinade of orange juice, soy sauce, brown sugar and Worcestershire sauce that makes this beef roast so tasty and tender. -Mary Lee Baker, Enon, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired.
Nutrition Facts : Calories 254 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 339mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 27g protein.
MARINATED GRILLED CHUCK ROAST RECIPE
Steps:
- Gather the ingredients.
- Whisk the balsamic vinegar, olive oil, shallot, garlic, parsley, Dijon, sugar, beef bouillon, salt, pepper, and meat tenderizer in a bowl. Add 1/2 cup of water and stir again.
- Score the chuck roast with a sharp knife making 6 or 7 large cuts all over one side of the meat.
- Add the marinade to a plastic bag and then add the steak. Seal the bag and massage the marinade into the steak. Place it on a plate to catch any drips or leaks and refrigerate for at least 6 hours, ideally overnight. You can even marinate for up to 24 hours. Since the meat is so thick it will not break down easily.
- Prepare a gas or charcoal grill for indirect heat. Adjust the heat on the active burner to medium-high heat (400 F to 475 F). Sear both sides of the meat over the hot side of the grill, flipping halfway through cooking time, about 10 minutes total.
- Move the meat to the cooler side of the grill, close the lid, and continue to cook to your liking or until the meat registers 130 F to 140 F (medium-rare) on an instant thermometer or probe, 20 to 30 minutes longer. You can also throw in a few wood smoke chips on top of the burners or charcoal for a nice smoky flavor.
- Remove the roast from the grill and allow to rest loosely covered with foil, about 10 minutes. Slice against the grain (do the best you can, the grains can change across the meat due to the configuration of the muscle). Serve with your favorite sauce like chimichurri . Enjoy.
Nutrition Facts : Calories 485 kcal, Carbohydrate 5 g, Cholesterol 141 mg, Fiber 0 g, Protein 42 g, SaturatedFat 12 g, Sodium 457 mg, Sugar 3 g, Fat 33 g, ServingSize 1 roast (4-6 servings), UnsaturatedFat 0 g
GRILLED CHUCK ROAST
This is the only hunk of meat my Dad ever grilled. And his "grills" were always on the ground using rocks or bricks to lay a grate on. Whether we were at home in our backyard, or on the river banks fishing, or at a park riding dirt bikes, this was what he grilled. I grew up loving this, couldn't wait the hours and hours it...
Provided by Lynn Socko
Categories Roasts
Time 4h
Number Of Ingredients 7
Steps:
- 1. My dad only used salt and pepper to season. And he would let me mix the BBQ sauce, which was about a cup of bottled sauce, enough Worcestershire sauce to just cover the top of the sauce and a few sprinkles of Tabasco sauce. But with so many more spices and marinades available these days, I had to add my own touches. Since he cooked over the coals he would wrap his roast in foil and turn it every so often, letting it cook for hours. Once he knew it was time, he would open the foil and start the BBQ sauce process. He would brush one side and let it cook a little bit, then flip it, still letting it sit in the foil and baste the other side with BBQ sauce. He did this many, many times. The final product was a fork tender roast with a through and through BBQ flavor.
- 2. If you have the time, marinade your roast as long as over-nite. Season both sides of roast with your favorite dry spices.
- 3. Using a gas grill, light only one side of grill. Place chuck over hot grill and sear both sides. Remove to unheated side and place on baking sheet or slotted grill pan. You can also place some soaked wood chips on a pc. of foil over hot side of grill for a smoker flavor.
- 4. With lid closed, cook over low indirect heat, mine stayed at about 275-300°. This was a 3.5 pound roast and I cooked it for 4 hrs. Cooking time will vary depending on thickness, if part of your roast is thinner, you might remove it sooner. Once you can easily stick a grilling fork through it, it's ready to remove.
- 5. You'll want to turn your roast every 30 min. and bast with BBQ sauce each time before and after you flip it. (Both sides)
- 6. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/barbecue-sauce-low-sodium.html?p=1 For this recipe I used 2 c. of my basic BBQ sauce and added 1 heaping Tablespoon of SW spice rub and 1 heaping teaspoon of Smoked Paprika.
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
TENDER MARINATED CHUCK ROAST
This marinade makes the toughest cuts of meat tender. I'm frequently asked for the recipe. It's also good with venison and elk meat.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a shallow dish, combine the ketchup, vinegar, oil, soy sauce, Worcestershire sauce, mustard, garlic powder, salt and pepper; add meat and turn to coat. Cover; refrigerate 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
GRILLED CHUCK ROAST
Forget the slow cooker! This grilled chuck roast is perfect! The chuck roast is a versatile cut of meat and an inexpensive way to serve beef. It has a vibrant, beefy flavor. The citrus soy marinade tenderizes the roast and infuses it with flavor. Top it off with a blue cheese compound butter for a gourmet dinner.
Provided by Joshua Boquist
Categories Main dish
Time 54m
Number Of Ingredients 14
Steps:
- Combine the butter, blue cheese, chives, and pepper in a dish. Mash the butter mixture with a fork.
- Transfer the butter mixture to a 12-inch long sheet of plastic wrap or wax paper.
- Roll the butter into a log and twist the ends of the wrapper. Chill in the refrigerator for 1 to 2 hours or until firm.
- Combine all the marinade ingredients in a resealable bag.
- Add the steak and seal the bag. Refrigerate for 4 to 6 hours or overnight.
- Prepare the grill with two zones. One zone should be at high heat, and the other zone should be medium heat. Skip the two-zone step if you have a pellet grill, as you will simply turn the heat down when it is time.
- When the grill is hot, remove the steak from the marinade and toss the marinade out.
- Pat the roast dry with a paper towel. Brush both sides with oil and season it with salt and pepper.
- Place the roast on the hot grill over direct heat. Grill for 3 to 4 minutes per side until there is a brown char on each side.
- Transfer the roast to the medium heat zone (or turn your pellet grill down to medium heat).
- Cover the grill and cook for an additional 10 to 20 minutes. Flip halfway through the grill time.
- Grill the chuck roast until it reaches your desired doneness. Medium-rare is 130°F, medium is 135°F, medium-well is 140°F, well-done is 145°F to 147°F.
- When the roast reaches your desired doneness, remove it from the grill, cover it with a sheet of aluminum foil and let it rest for about 5 minutes.
- Serve the roast with slices of blue cheese compound butter and allow the butter to melt on top of the roast.
Nutrition Facts : Calories 278 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 27 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 956 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
CITRUS-MARINATED CHUCK ROAST FOR THE GRILL
As my sons grew up and moved out and began cooking/entertaining on their own, this was one of the dishes in our family cookbook that was a 'go-to' recipe for them. It met all their requirements: quick and easy prep, relatively inexpensive, and practically foolproof. And did I mention that it's pretty cheap? (Hey, when you're suddenly supporting yourself, some things bear repeating. lol) Actually, you don't have to be an impoverished college kid living in your first apartment to enjoy this. It's not beef tenderloin, but it's pretty darned good! Since the size of the roast (and the appetites) can vary a lot, the number of servings is just a guesstimate. Assuming you'll have ample side dishes, allow about 1/3 lb. of meat for women and older children and 1/2 lb. each for men. For teenaged boys, all bets are off! :) A couple of 'cook's notes'... Although I somehow doubt any of my guys actually bothered to buy fresh oranges and squeeze them, it does seem to make a difference. However, the MinuteMaid approach will work.
Provided by highcotton
Categories Very Low Carbs
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle roast generously on both sides with salt, pepper and meat tenderizer.
- Mix remaining ingredients.
- Put roast in a large ziplock bag; add marinade; seal and refrigerate at least overnight. (I prefer to go 48 hours.).
- Grill over medium-hot coals, turning several times and basting with reserved marinade frequently.
- Cook approximately 35-40 minutes, until done to your liking.
- Allow roast to rest for 10 minutes before slicing.
Nutrition Facts : Calories 613.6, Fat 44.5, SaturatedFat 18, Cholesterol 156.5, Sodium 842.7, Carbohydrate 7.5, Fiber 0.3, Sugar 4.6, Protein 43.2
CHUCK ROAST OR STEAK MARINADE FOR THE GRILL
My Mother made this for decades growing up........ summer recipe at the cottage in Northern Michigan. I'm 52, so it has stood the test of time. Made it several years ago for the daughter of a retired butcher on our 2nd date, and two weeks later I was doing 2 roasts at her folks house for Mother's Day. Entire family was there, and I had never never met them. Major pressure!! But the recipe never fails.
Provided by jwalenta
Time P1DT30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a microwave-safe bowl or measuring cup. Microwave for about a minute. Stir to dissolve the sugar. Let cool.
- Put your chuck roast or steak in a gallon size zip-loc bag. Add marinade. Close the bag, but suck out all the air before completely closing bag. Put in fridge and marinate for 24 hours. Turn the bag a few times during that period. You can marinate the day of, or give it a couple days. 24 hours seems to work quite well.
- Heat your grill until it is as hot as possible. I have a Weber gas grill, and it takes a good 20 minutes to get that thing smoking hot. My Weber has a thermometer and I'm guessing the grill hits 700 degrees. Get the meat and toss it on the grill. I use a timer -- 3 minutes to sear side one, flip, sear side two for another 3 minutes. If your roast is over 2" thick, go 4 minutes per side. You really do want to sear the meat -- black and smoke is not your enemy -- lots of flavor comes from that. After searing, shut the center burner off and set the others to medium (indirect cooking method for charcoal people). Grill temp should settle down to about 350. At this point I do stick a remote grilling thermometer in the roast/steak. I pull a roast or steak from the grill when it hits about 132 degrees for medium rare. So if the thermometer reads 82 after I sear it, there are 50 more degrees to go, or 25 per side. So I do flip it again when it hits 107 degrees. If you don't own a remote grilling thermometer, buy one.
- When it hits 132 degrees pull it off the grill, put it on a plate and put it in the microwave. I say put it in the microwave for 2 reasons -- 2 Labrador Retrievers who will steal a perfectly cooked piece of meat off the counter in the blink of an eye. At any rate, let the meat sit for 10-15 minutes, which gives you time to do the grilled asparagus, corn, garlic bread, etc.
- This recipe will never fail. Sometimes the cut of meat fails, but no matter what, it will have amazing flavor. For decades I have only used this with a chuck roast on the grill, but gave it a whirl with a thick cut ribeye. Wife said it was the best steak she ever had.
Nutrition Facts : Calories 360, Fat 0.3, SaturatedFat 0.1, Sodium 8066.6, Carbohydrate 74.8, Fiber 2, Sugar 62.4, Protein 16.4
JACK DANIEL'S GRILLED CHUCK ROAST
Make and share this Jack Daniel's Grilled Chuck Roast recipe from Food.com.
Provided by Punky Julster
Categories High Protein
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce,lemon juice and garlic powder, mix well.
- Place roast into a plastic bag; add marinade (saving some back for basting) and seal.
- Place in a dish;refrigerate overnight,turning occasionally.
- Grill over medium coals/medium heat (with Jack Daniel's Barrel Chips, soaked in water- if you can find them), about 20 to 25 minutes per side for medium.
- Baste occasionally with extra marinade.
- To serve, cut into thin slices.
Nutrition Facts : Calories 566, Fat 17.2, SaturatedFat 7.7, Cholesterol 187.1, Sodium 1618.9, Carbohydrate 30.2, Fiber 0.2, Sugar 27.6, Protein 62.5
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