Barbeque Pot Roast

By norkiebean

This is a great way to have a chuck roast. Leftovers make great sandwiches!

Ingredients

• 1/3 cup cider vinegar
• 1/4 cup ketchup
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon garlic powder
• 1 teaspoon prepared mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 boneless chuck roast (2-1/2 to 3 pounds)
• 1/2 cup applesauce

Details

Servings 7

Preparation

Step 1

In a large reseaslable plastic bag, combine the first nine ingredients; mix well. Add roast and turn to coat. Seal bag; refrigerate for at least 3 hours, turning occasionally. Remove roast. Pour marinade into a small saucepan; bring to a boil. Reduce heat and simmer for 15 minutes.

Meanwhile, grill roast, covered over indirect heat for 20 minutes, turning occasionally. Add applesauce to marinade; brush over roast. Continue basting and turning the roast several times for 1 to 1-1/2 hours, or until meat reaches desired donesess (for medium rare, a meat thermometer should read 145; medium, 160; well done, 170.