Best Marinated Chuck Roast Recipes
MARINATED CHUCK ROAST
It's the simple marinade of orange juice, soy sauce, brown sugar and Worcestershire sauce that makes this beef roast so tasty and tender. -Mary Lee Baker, Enon, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired.
Nutrition Facts : Calories 254 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 339mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 27g protein.
MARINATED BARBECUED CHUCK ROAST
Bette Roman of Brookfield, Illinois won first place in a local recipe contest with this tasty roast. "It's great for just the two of us or for company," shares Bette. "I usually serve it with baked potatoes and corn-on-the-cob."
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients. Pour 1/4 cup into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Place beef over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices.
Nutrition Facts : Calories 265 calories, Fat 14g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 472mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
TENDER MARINATED CHUCK ROAST
This marinade makes the toughest cuts of meat tender. I'm frequently asked for the recipe. It's also good with venison and elk meat.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a shallow dish, combine the ketchup, vinegar, oil, soy sauce, Worcestershire sauce, mustard, garlic powder, salt and pepper; add meat and turn to coat. Cover; refrigerate 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
BROILED MARINATED CHUCK ROAST
Make and share this Broiled Marinated Chuck Roast recipe from Food.com.
Provided by sheepdoc
Time P2DT40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put roast in shallow pan. Mix next 7 ingredients and pour over meat. Cover with foil and refrigerate, turning occasionally, 2 days.
- Put roast in broiler pan.
- Stir remaining ingredients into marinade.
- Broil meat 3" from heat, basting frequently while broiling until all marinade is used.
- Broil 20 minutes on each side for medium rare. Watch carefully - burns easily.
Nutrition Facts : Calories 337.2, Fat 18.4, SaturatedFat 5.3, Cholesterol 99.8, Sodium 295, Carbohydrate 12.2, Fiber 0.1, Sugar 4.7, Protein 32.4
BEER-MARINATED CHUCK ROAST
Chuck roast needs to be tenderized by marinating it in an acidic mixture containing lemon juice, vinegar, beer, or wine. The roast should not be cooked to well-done, as it will not be tender. Cooked in the convection oven, the roast develops a deep, rich brown on the outside while the meat inside stays tender and juicy. For this recipe to work best, be sure to select a roast that is at least 3 inches thick.
Yield makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the roast in a gallon-sized zip-top plastic bag. Add all the remaining ingredients and seal the bag. Refrigerate overnight.
- Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 400°F. Coat the roasting rack with nonstick spray; place the roast on the rack in a shallow roasting pan and brush with the marinade. Discard the remaining marinade.
- Roast for 55 to 60 minutes or until the oven probe or an instant-read thermometer registers 135°F for medium rare. Remove the roast from the oven and let it rest for 10 minutes. The temperature will rise as the roast rests.
- To carve, cut the roast diagonally across the grain.
CITRUS-MARINATED CHUCK ROAST FOR THE GRILL
As my sons grew up and moved out and began cooking/entertaining on their own, this was one of the dishes in our family cookbook that was a 'go-to' recipe for them. It met all their requirements: quick and easy prep, relatively inexpensive, and practically foolproof. And did I mention that it's pretty cheap? (Hey, when you're suddenly supporting yourself, some things bear repeating. lol) Actually, you don't have to be an impoverished college kid living in your first apartment to enjoy this. It's not beef tenderloin, but it's pretty darned good! Since the size of the roast (and the appetites) can vary a lot, the number of servings is just a guesstimate. Assuming you'll have ample side dishes, allow about 1/3 lb. of meat for women and older children and 1/2 lb. each for men. For teenaged boys, all bets are off! :) A couple of 'cook's notes'... Although I somehow doubt any of my guys actually bothered to buy fresh oranges and squeeze them, it does seem to make a difference. However, the MinuteMaid approach will work.
Provided by highcotton
Categories Very Low Carbs
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle roast generously on both sides with salt, pepper and meat tenderizer.
- Mix remaining ingredients.
- Put roast in a large ziplock bag; add marinade; seal and refrigerate at least overnight. (I prefer to go 48 hours.).
- Grill over medium-hot coals, turning several times and basting with reserved marinade frequently.
- Cook approximately 35-40 minutes, until done to your liking.
- Allow roast to rest for 10 minutes before slicing.
Nutrition Facts : Calories 613.6, Fat 44.5, SaturatedFat 18, Cholesterol 156.5, Sodium 842.7, Carbohydrate 7.5, Fiber 0.3, Sugar 4.6, Protein 43.2
MARINATED CHUCK ROAST RECIPE | TASTE OF HOME
It's the simple marinade of orange juice, soy sauce, brown sugar and Worcestershire sauce that makes this beef roast so tasty and tender. -Mary Lee Baker, Enon, Ohio
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired.
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