This roast meal is affordable and delicious. On a barbecue spit, cook this.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 6 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
- 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.
- 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.
- Barbecued garlic baked potatoes: Poke hole in raw potatoes and place them on grill, basting occasionally with a mixture of melted butter, chicken stock, and minced garlic.
Nutrition Facts
| Calories | 714 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 172 mg |
| Dietary Fiber | 1 g |
| Protein | 48 g |
| Saturated Fat | 17 g |
| Sodium | 3191 mg |
| Sugars | 19 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
So I didn’t have ginger so I used ginger beer instead. That was the only change. Very tender and flavorful. Definitely a keeper.
I was ok, but hey it’s a chuck roast – so what do you expect?. My roast was USDA Prime that I got from Sam’s club. I marinated it 48 hrs and reduced the marinade on the stove till thickened. Roasted at 275F for 3 hrs. came out tender. basted the meat with reduced marinade. came out a little too sweet. Wife didn’t like the overly sweety teriyaki flavor. I thought it was just ok, but not that complex. Fine for a weekday meal
I used the marinade recipe and smoked the roast. The meat had great flavor and the sauce produced a soft delicious bark. I cooked slow cooked the roast to 165 degree internal temperature. It was succulent and fork tender, but still able to be nicely sliced. We ate it as an entree and made sandwiches on a sour dough loaf with the leftovers. I’m switching my BBQ sauce for beef to this one.
This was an amazing recipe- the first chuck roast I’ve actually liked! Followed the recipe and baked in the oven at 350* for 2 hours- turned out juicy and delicious!
It tasted awesome accept I did it in oven and didn’t marinate it long enough. Was a last minute decision to try. The meat ended up being tough. I will try again. Hat 2,25 lb chuck roast cooked for 1 hr 15 min. I will definitely try again.
followed the recipe and found it overly acidic
Ok – so I altered the cooking means of this. I made the marinade as is (minus the beer, and added liquid smoke), put the roast in a crock pot, poured the marinade over the roast and then cooked on low for 8 hrs. Melt in your mouth BBQ sandwiches!!!
Pretty good. Added sonexayenbe pepper fir zip.
Excellent! Made it in the Crock-Pot, cooked on low for 10hrs, scrumptious! It’s a winner.
I didn’t have ginger root so I left it out of the recipe. It was delicious, juicy and tender. I will be making all our chuck roasts with this recipe in the future.
I didn’t have ginger root so I left it out of the recipe. It was delicious, juicy and tender. I will be making all our chuck roasts with this recipe in the future.
Awesome roast, first time for no leftovers!
tassssssty
Made for company and was a smashing success. Will make again. Too much sauce so will use to baste on ribs tomorrow. I suggest cutting recipe in half and you will still have plenty.
So good. Cooked in the oven. Yum!
This was delicious and very tender, but took much less time to cook than stated in the recipe. I had a 2 1/2 pound roast, and it was done in less than an hour on the top rack of the grill.
I thought I was just going to have to put this hunk of meat in the crockpot and hope for the best . I thought about grilling it and found this. I made the marinade with fresh ginger which is needed. I did use Sweet baby Ray’s barbecue sauce and marinated it for several hours. I have a gas grill so I turn the two outside burgers to medium in the middle ones off I did choose to char the meet with the middle ones briefly. Everyone says it takes a lot of time but I thought it could have been a little less as the meet was just a little pink. I boiled the leftover sauce and dipped the meat into it. The ginger really does set this off from plain bbq
Just wow…
Made this for 14 people and got rave reviews. They all thought they it was a really expensive roast! Thanks so much a real keeper!! Followed recipe exactly.
made this tonight in the oven. left out the teriyaki sauce, but followed otherwise. right around the two hour mark it was at 145. it should be noted that 145 is med. rare. if I had thought about that beforehand, I would have cooked it a little longer. I could taste the beer and don’t care for beer, but it was my husband’s beer and he loved it. even in the oven, it still got a lovely crust on it. I flipped it over a couple of times, about every 45 min, when I also added the baste.
great sauce!