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Barbecued Chuck Roast Recipe

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This recipe for Barbecued Chuck Roast, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christopher Springer
Added: Friday, April 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. cider vinegar,
1/4 c. ketchup,
2 tbsp. olive oil,
2 tbsp. soy sauce,
1 tbsp. Worcestershire sauce,
1 tsp. garlic powder,
1 tsp. prepared mustard,
1 tsp. salt
1/4 tsp. pepper
1 boneless chuck roast (2-1/2 to 3 pounds)
1/2 c. applesauce

Directions:
Directions:
In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add roast and turn to coat. Seal bag or cover container; refrigerate for at least 3 hours, turning occasionally. Remove roast. Pour marinade into a small saucepan; bring to a boil. Reduce heat; simmer for 15 minutes.
Meanwhile grill roast, covered, over indirect heat for 20 minutes, turning occasionally. Add applesauce to 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 rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees).

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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