bar-b-que chuck roast (missouri beef council)

Categories
Beef
Main dish
Yield
8 servings
MeasureIngredient
3 pounds CHUCK ROAST
1 each BEEF MARINADE RECIPE

* USE A 3 LB CHUCK ROAST CUT ABOUT 1½ TO 2 INCHES THICK.

** SEE MARINADES CATAGORY FOR MARINADE RECIPE *** RECIPE WITH MARINADE CONTAINS ABOUT 291 CALORIES PER 3 OZ COOKED SERVING SIZE.

*----------------------------------------------------------------------* POUR MARINADE OVER CHUCK ROAST AND REFRIGERATE FOR 6 HOURS OR OVERNIGHT.

REMOVE CHUCK FROM MARINADE, PLACE OVER HOT COALS OR UNDER BROILER (5 TO 6 INCHES FROM HEAT). TURN EVERY TEN MINUTES AND BASTE TOP SIDE WITH JUICES.

COOK FOR ABOUT 45 MINUTES OR UNTIL DESIRED DONENESS. SLICE THIN ACROSS THE GRAIN OF THE MEAT.

BAKE AT 350 FOR 50 MINUTES

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