BBQ Chuck Roast Recipe

Ingredients
<br>- 1 (5 pound) chuck roast
<br>- 1 cup barbeque sauce
<br>- 1 cup teriyaki sauce
<br>- 1 (12 fluid ounce) can or bottle beer
<br>- 3 teaspoons minced garlic
<br>- 3 teaspoons thinly sliced fresh ginger root
<br>- 1 onion, finely chopped
<br>- 3 teaspoons coarsely ground black pepper
<br>- 2 teaspoons salt
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
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Ingredients
- 1 (5 pound) chuck roast
- 1 cup barbeque sauce
- 1 cup teriyaki sauce
- 1 (12 fluid ounce) can or bottle beer
- 3 teaspoons minced garlic
- 3 teaspoons thinly sliced fresh ginger root
- 1 onion, finely chopped
- 3 teaspoons coarsely ground black pepper
- 2 teaspoons salt

Directions
step 1: 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.
step 2: 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.
step 3: 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.

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