Smoky Barbecued Chuck Roast
Tender barbecue chuck roast marinated in beer, teriyaki sauce, and rich barbecue glaze.
Equipment
- Barbecue grill
- Bowls
- Knife
- Saucepan
- Spit roast attachment
- Tongs
Ingredients
- 2.2 kg chuck roast
- 240 ml barbecue sauce
- 240 ml teriyaki sauce
- 350 ml beer
- 3 teaspoons minced garlic
- 3 teaspoons sliced fresh ginger
- 1 onion finely chopped
- 3 teaspoons black pepper
- 2 teaspoons salt
Instructions
- Combine barbecue sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt in a large bowl.
- Add the chuck roast to the marinade.
- Cover and refrigerate for 6 hours.
- Turn the roast several times while marinating.
- Preheat the barbecue for indirect cooking.
- Remove the roast from the marinade.
- Place the roast onto the grill or spit attachment.
- Cook for approximately 2 hours until the internal temperature reaches 145°F.
- Pour the remaining marinade into a saucepan.
- Bring to a boil and simmer for 5 minutes until slightly reduced.
- Baste the roast regularly during the final hour of cooking.
- Remove the roast from the grill and cover loosely with foil.
- Allow the meat to rest for 15 minutes before slicing and serving.
Notes & Wine Advice
Notes
Allowing the beef to rest after grilling helps preserve the juices and improves tenderness before slicing.Serve Tip
Serve this chuck roast with roasted potatoes, grilled vegetables, rice, or fresh coleslaw.Variations
Add smoked paprika, chili flakes, or bourbon to the marinade for deeper barbecue flavor variations.Wine Advice
A bold Shiraz pairs beautifully with the smoky beef and rich barbecue glaze.Nutrition values
Calories: 620 kcal | Carbohydrates: 12 g | Protein: 48 g | Fat: 39 g | Saturated Fat: 14 g | Sodium: 890 mg | Sugar: 8 g