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Bar-B-Que Chuck Roast (Missouri Beef Council)
3 lb CHUCK ROAST

1 ea beef (rund) MARINADE RECIPE



beef (rund) Marinade for Chuck

1/3 c WINE VINEGAR

1/4 c KETCHUP

2 tb SOY SAUCE

1 ts SALT ( OPTIONAL )

2 ts WORCESTERSHIRE SAUCE

1 ts PREPARED MUSTARD

1/4 ts GARLIC POWDER

1/4 ts PEPPER
  • Omschrijving recept: Rundvleesgerechten
  • Aantal Porties: 8

Bereiding

* USE A 3 LB CHUCK ROAST CUT ABOUT 1 1/2 TO 2 INCHES THICK. **



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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marinade:

COMBINE MARINATE INGREDIENTS IN A GLASS MEASURING CUP. WHISK UNTIL BLENDED.

POUR OVER MEAT AND COVER FOR AND REFRIGERATE FOR ABOUT 6 HOURS. GOOD FOR CHUCK ROAST, FLANK STEAK OR ETC.