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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Meet the Cook: Whether I serve this roast for church dinners, company or just family, it is always a hit. (To go along with it, my family likes scalloped potatoes, tossed salad and pie). If there's ever any left over, it makes good sandwiches, too. I'm a widow with four children, 13 grandchildren and eight great-grandchildren. Many of them live close by, so I still do plenty of cooking. -Ardis Gautier, Lamont, Oklahoma Ingredients:
2/3 cup cider vinegar |
1/2 cup ketchup |
1/4 cup canola oil |
1/4 cup soy sauce |
2 tablespoons worcestershire sauce |
2 teaspoons garlic powder |
2 teaspoons salt |
2 teaspoons prepared mustard |
1/2 teaspoon pepper |
1 boneless beef chuck roast (2-1/2 to 3 pounds) |
1/2 cup unsweetened applesauce |
Directions:
1. In a large bowl, combine the first nine ingredients. Pour half of the marinade into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for at least 3 hours. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. Grill roast, covered, over indirect heat for 20 minutes, turning occasionally.
3. Add applesauce to reserved marinade; brush over roast. Continue basting and turning the roast several times for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 6-8 servings.
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