Mommy's Kitchen - Recipes From my Texas Kitchen: Hoedown BBQ Chuck Roast

Sunday, April 4, 2010

Hoedown BBQ Chuck Roast

This easy slow cooked marinated chuck roast is flavored with, soy sauce, ketchup, red wine vinegar, garlic, and other spices.  
Good morning and Happy Easter!!! Today we re headed over to our friends house to celebrate Easter with a cookout and a Easter egg hunt. I'm so excited and 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'm already drooling, so I need to quit talking about all this food. 

I wanted to make sure to Hoedown BBQ Chuck Roast recipe posted before we head out. Chuck roast is one of my favorite cuts of meat. It's not too expensive and if cooked just the right way (really slow) the results are fantastic. Chuck Roast is pretty much the only roast I buy.

I found this recipe awhile back and I knew this was a recipe that I had to try! I'm so glad I made it because everyone loved the roast. It was nice change from my ordinary slow cooked pot roast. Lets get started on the step by step. 

First you want to sear the meat. Searing the roast adds a wonderful rich flavor to the roast. You can either sear it in a skillet or using an indoor grill pan on the stove. Chuck roast is a tough cut of meat, so oven or slow cooking is the best for this recipe. 

The original recipe says to cook this on a outdoor grill, but the first time I made this recipe I cooked in on a outdoor grill and found that the meat was still tough. Chuck roast needs to be slow cooked to break down the meat, so the second time I cooked it in the slow cooker and it was perfect.  

Which ever method you choose I hope you'll give this recipe a try.

Hoedown Barbecue Chuck Roast

1 - 4 lb boneless beef chuck roast, 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
1/8 - tsp pepper
1 - teaspoon Mc Cormick Montreal Seasoning
1 - tablespoon olive oil 

Trim any fat from the beef  chuck roast. In a large resealable food storage plastic bag, add the remaining ingredients and mix. Add roast; turn to coat and seal bag. 

Refrigerate meat for 6 hours or overnight, turning once or twice to marinate. Remove meat and reserve marinade. 

Add the olive oil to a large skillet or grill pan. Turn the heat to med-med high and get the pan nice and hot. 

Add the roast and sear on both sides. Remove seared meat and cook in one of the following cooking methods. 

Slow Cooker Method:  add seared meat and marinade to a 6 qt slow cooker. Cook on low for 6-8 hours. If desired you can prepare a double batch of marinade if you feel that one batch is not enough. 

Oven Method:  place the seared meat along with the marinade in a 13 x 9 inch baking pan or dutch oven. Cover and bake at 325 degrees for about 2 - 21/2 hours. Turning once and basting with marinade. 

Source: Tried and True Cooking with Heidi

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Heidi said... #

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 :)

Rachelle @ "Mommy? I'm Hungry!" said... #

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!

Mommy's Kitchen said... #

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.

April said... #

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!

Mary at Deep South Dish said... #

Looks great and sounds wonderful!!

Happy Easter!

Jane said... #

Hi Tina,
Happy Easter! Your chuck roast looks delicious! Thanks for the Pot Luck Sunday Linkey!

Leah T said... #

That roast looks amazing. I can't wait to try it! All the things you made for Easter sounds great too!

Jaime said... #

Do you know about how long it would take in the crockpot?

jan said... #

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!

Anonymous said... #

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!!

Shane Stevens said... #

I love cooking that’s why I'm finding ways to improve my cooking abilities and I’m glad I found this site. The recipe above was wonderful. Thanks, I've learned new recipe today!! Take a look at these sites, for more interesting recipes!!

April :) said... #

Delicious and very simple! Great for busy parents!!