Barbecue Chuck Roast Recipe
with Sandra Lee
Ingredients: Makes 8 servings
1 (12 ounce) can beer (not dark)
1 cup barbecue sauce
¾ cup teriyaki sauce
1 ½ teaspoons ground black pepper
1 ½ teaspoon salt
1 teaspoon garlic powder
1 (3 ½ to 4 pound) chuck roast, timmed
Procedures:
In a large bowl or zip top plastic freezer bag, combine beer, barbecue sauce, teriyaki sauce, pepper, salt, and garlic poweder; and roast, turning to coat. Cover or seal, and chill for 8 hours.
Let roast stand at room temperature for 30 minutes. Remove roast from marinade, resrving marinade in a small saucepan. Spray grill rack with nonstick nonflammable cooking spray. Place a disposable aluminum pan under grill rack on one side of grill. Preheat other side of grill to medium heat( 300 degree to 350 degree); leave drip pan side unlit.
Place roast on unlit side of grill. Grill, covered with grill lid, turning occasionally, for 1 ½ hours or until a meat htermometer inserted into thickest portion registers 145 degree. Let stand for 10 minutes before serving.
In a saucepan, bring reserved marinade to a boil over medium high heat. Boil stirring occasionally, for 5 to 8 minutes or until slightly reduced. Serve sauce with roast. End.
with Sandra Lee
Ingredients: Makes 8 servings
1 (12 ounce) can beer (not dark)
1 cup barbecue sauce
¾ cup teriyaki sauce
1 ½ teaspoons ground black pepper
1 ½ teaspoon salt
1 teaspoon garlic powder
1 (3 ½ to 4 pound) chuck roast, timmed
Procedures:
In a large bowl or zip top plastic freezer bag, combine beer, barbecue sauce, teriyaki sauce, pepper, salt, and garlic poweder; and roast, turning to coat. Cover or seal, and chill for 8 hours.
Let roast stand at room temperature for 30 minutes. Remove roast from marinade, resrving marinade in a small saucepan. Spray grill rack with nonstick nonflammable cooking spray. Place a disposable aluminum pan under grill rack on one side of grill. Preheat other side of grill to medium heat( 300 degree to 350 degree); leave drip pan side unlit.
Place roast on unlit side of grill. Grill, covered with grill lid, turning occasionally, for 1 ½ hours or until a meat htermometer inserted into thickest portion registers 145 degree. Let stand for 10 minutes before serving.
In a saucepan, bring reserved marinade to a boil over medium high heat. Boil stirring occasionally, for 5 to 8 minutes or until slightly reduced. Serve sauce with roast. End.
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