Barbecued Chuck Roast

This was awesome and smelled wonderful while BBQ'ing! I needed to use up a 3lb chuck roast in my freezer; it's summer and I didn't feel like the stove or crockpot, so this was the perfect recipe. I did not use MSG, only meat tenderizer, and I marinated it for 48 hours. I followed the ingredients/cooking directions exactly except left out the salt and used low sodium soy sauce; next time I will add some garlic cloves to the marinade and only keep it on the grill for the 35 minutes for a more med-rare doneness. I turned roast every 10 minutes, only basting it the last 10 minutes of cooking, turning twice those last few minutes. We had this on 4th of July with a side of baked potatoes, fresh corn on the cob and cole slaw. I'm going to try this in the crockpot in the winter and this summer, I'm going to try the marinade on a london broil or even a pork tenderloin and grill it. Will most definitely make again; thanks for posting!

I prepared this for dinner last night, having a chuck roast and wanting to do something different. I went ahead and smoked ours, because we love smoked meats. DH and I LOVED this! He ususally doesn't care for chuck roast, because of the fattiness. Like this, he gobbled it up and praised it the whole while...smoking it helped render out a LOT of the fat. The marinade gave it a perfect barbecue flavor...I didn't bother basting it as it smoked. We will be having this often. Thanks so much for posting!

Yummy, yummy, yummy! Even my picky 6 year-old liked this one. I may tone down the Worcestershire next time, and I used two cloves of minced garlic. We cooked over an open fire/coals and it was wonderful!

HOLY COW!...pun intended! This was out of this world for dinner tonight. The only exceptions I made were...I omitted the MSG, I JUST DON'T USE IT...I left out the salt, as I didn't feel that the marinade needed it considering the soy sauce, and I knew I'd still give a light sprinkle of sea salt just before serving anyway(along with a couple of grinds of pepper). I marinated the roast for 20 hours, as I would normally do London broil or flank steak, thus, there was no need to baste while Q'g it. This was tender, moist, and unbeilavably tasty! I just NEVER had any idea I could do this with a chuck roast, and probably initially set out to prove you wrong....I failed. I'd recommend EVERYONE try this over a more expensive cut of meat for a delicious meal! I have lots left for sandwiches. I will say that mine came out "rare" after 45 mins, but since I used charcoals, "medium" heat can be questionable at best....nothing that medium thin slices zapped in the micro for 25 secs couldn't remedy. Served with my last jar of last year's canned green beans and a can of diced water chestnuts drained and "flash fried" in bacon grease...heheeee! I can see this making its way to my grill at least once a month for great dinners, and great sandwich meat. As for anyone who doesn't want to eat this meat "tough", remember to cut against the grain, which on a chuck can require some maneuvering of the "steak". Thanks for a great idea!

Love this recipe, only way I do this roast. I smoke it rather than grill it though. Have made this several times with much delight from my family 5 stars