Good Morning and Happy Easter to all my readers. Today we are headed over to our friends house to celebrate Easter with a grill out and a Easter egg hunt. I am so excited I have been cooking and baking up a storm. I prepared a pasta crab salad, deviled eggs, frosted cream cheese sugar cookie bars and a tres leches cake. Oh how I love DESSERT! Goodness I am already drooling so I need to quit talking about all this food. OK now back to the task at hand.I wanted to make sure to get the Potluck Sunday post up before I head out . So Today I am bringing a Hoe down BBQ Chuck Roast to the potluck. Chuck roast is one of my favorite cuts of meat. One because it is a cheaper cut, and two if cooked just the right way (really slow) the results are fantastic. Chuck Roast is pretty much the only roast I use.
I found this recipe awhile back over at Tried and True Cooking with Heidi. I knew this was a recipe that I had to try as soon as I saw it. I am so glad I made it because everyone loved the roast. It was nice change from my ordinary slow cooked pot roast. I cooked mine in the oven after I seared the meat but next time I might use the crock pot for more intense slow cooking to ensure even more tenderness of the meat. I hope everyone has a wonderful Easter Day.Now it's your turn. Do you have a recipe you'd like to bring to the potluck? If so then please link directly to your post, not your homepage, and please include a link back to Mommy's Kitchen. I have included MckLinky at the end of this post so you can link up. Also I would like to say thank you to everyone who participates in Potluck Sunday. I love reading all the posts and I get so many new ideas.
Searing the roast adds a wonderful rich flavor to the roast. You can either sear it on the stove or on a outside grill. I don't recommend cooking the entire recipe on the outside grill as chuck roast is a tougher cut of meat. You could start it on the grill but I would finish it off int he oven or crock pot.
Searing the roast adds a wonderful rich flavor to the roast. You can either sear it on the stove or on a outside grill. I don't recommend cooking the entire recipe on the outside grill as chuck roast is a tougher cut of meat. You could start it on the grill but I would finish it off int he oven or crock pot.
Hoe Dow BBQ Chuck Roast
1 - boneless beef chuck roast (4 lb), 2 inches thick
1/4 - cup sugar
1/2 - cup soy sauce
1/2 - cup ketchup
1/4 - cup red wine vinegar
1 - 2 - garlic cloves, minced
1 - teaspoon fresh ginger, minced (optional)
1/8 - tsp pepper
Trim fat from beef roast. In a large resealable food storage plastic bag, mix remaining ingredients. Add roast; turn to coat and seal bag. Refrigerate 6 hours or overnight, turning once or twice to marinate. Heat gas or charcoal grill. Remove roast from marinade; reserve and refrigerate marinade. Place roast on grill. Cover grill; cook over medium-low heat 50 minutes to 1 hour 15 minutes or until of desired done-ness, turning once and basting with reserved marinade during last 15 minutes of cooking time. Discard any remaining marinade.
To Oven Bake: Sear meat on a outside or stove top grill. Place in shallow roasting pan or dutche oven. Cover and bake at 325 degrees for about 3 hours. Turning once and basting with marinade.
Crockpot Version: Sear meat and add to the crock pot with addition prepared marinade. Cook on low for 6-8 hours.
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Tina, The Mom in Mommy's Kitchen
10 comments:
Tina- I'm so excited you enjoyed one of my recipes :) This is one of my favorites and it's on my menu for this week. I've never tried finishing the roast out in the crock pot or oven, but that's a great idea. I've never had it turn out tough by cooking it completely on the grill, but I can see where it would be even more tender by finishing it out that way. Happy Easter :)
I use chuck roast for my stews or crockpot roast beef dinner, Mmm!
I'm sharing a buffet of foods today, it's an all in 1 post. But really, check out the baked beans! YUM!
Happy Easter everyone!
Hi Rachelle, I use either chuck eye or chuck roast for beef tips and stew as well. It is such a versatile cut. We use the chuck eye as steaks so much cheaper than rib eyes.
This roast sounds delicious, I'll be adding it to my menu plan soon. Easter brunch at my house today, we're all still stuffed. Happy Easter!
Looks great and sounds wonderful!!
Happy Easter!
Hi Tina,
Happy Easter! Your chuck roast looks delicious! Thanks for the Pot Luck Sunday Linkey!
That roast looks amazing. I can't wait to try it! All the things you made for Easter sounds great too!
Do you know about how long it would take in the crockpot?
I cooked this today and it was so yummy.
I seared it on the stove first then put it in the crock pot and cooked it for a total of 10 hours. It literally fell apart and was so flavorful and tender. I'm having it for lunch tomorrow at work and then we are having left-overs tomorrow night. Two thumbs up and a definite keeper recipe. Thanks!
I LOVED the crock pot version of the BBQ chuck roast---it was awesome!! Very flavorful--I was so happy about how it turned out. Thank you! i had a 2 pound roast, but I put potatoes in the crock pot as well, so I made the same amount of sauce in the recipe. I used a little less than a 1/4 cup soy sauce and added a little less than 1/4 cup bbq sauce. Super yummy!!
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