Bar-b-que Chuck Roast (missouri Beef Council) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: CHUCK ROAST,
1 each: BEEF MARINADE RECIPE,
Directions:
* USE A 3 LB CHUCK ROAST CUT ABOUT 1 1/2 TO 2 INCHES THICK. ** SEE
MARINADES CATAGORY FOR MARINADE RECIPE *** RECIPE WITH MARINADE
CONTAINS ABOUT 291 CALORIES PER 3 OZ COOKED SERVING SIZE.
*------------------------------------------------------
~------------- * 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
Source from luhu.jp
MARINADES CATAGORY FOR MARINADE RECIPE *** RECIPE WITH MARINADE
CONTAINS ABOUT 291 CALORIES PER 3 OZ COOKED SERVING SIZE.
*------------------------------------------------------
~------------- * 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
Source from luhu.jp