Prep: 10 minutes | Marinate: 4 hours or overnight | Cook: 2.5 to 3 hours| Makes: 6-8
INGREDIENTS:
- ⅔ cup cider vinegar
- ½ cup ketchup
- ¼ cup canola oil
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons prepared mustard
- ½ teaspoon pepper
- 1 boneless beef chuck roast (2-½ to 3 lbs.)
- ½ cup unsweetened applesauce
INSTRUCTIONS:
- Mix cider vinegar, ketchup, canola oil, soy sauce, Worcestershire sauce, garlic powder, salt, mustard, and pepper for marinade and sauce.
- Trim excess fat from the chuck roast.
- Coat roast with half of the marinade, reserve rest, and refrigerate for 4 hours or overnight.
- Preheat the grill or smoker to 250°F (120°C) for indirect cooking. Place roast on grill over indirect heat and grill for 2.5-3 hours, basting with reserved marinade. Brush applesauce over roast during the last 30 minutes of cooking.
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Remove roast from grill, and let rest for 15 minutes. Slice roast against the grain. Enjoy!
NUTRITION:
Calories: 400 | Protein: 28g | Carbohydrates: 8g | Fat: 29g | Fiber: 1g
CHEF'S KNIFE TIP:
When trimming excess fat from the chuck roast, use your chef's knife to make precise cuts, ensuring that only the necessary fat is removed while preserving the structure of the meat. Additionally, when slicing the rested chuck roast against the grain, use a sharp chef's knife to achieve clean slices, resulting in tender and flavorful pieces of meat for serving.
