Smoky Chuck Roast

By Addie

You get outdoor barbecue flavor indoors with this juicy roast, remarks Auburn, Kansas field editor Myra Innes.

Ingredients

• 1/4 cup water
• 1 tablespoon Liquid Smoke, optional
• 1 tablespoon brown sugar
• 1 teaspoon celery salt
• 1 teaspoon onion salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon mustard seed
• 1/4 teaspoon pepper
• 1 boneless beef chuck roast (2 to 3 pounds)
• 1/4 cup barbecue sauce

Preparation

Step 1

In a large resealable plastic bag, combine the first eight ingredients; add roast. Seal bag; refrigerate for 8 hours, turning once.

Drain and discard marinade. Place roast in a greased 2-1/2-qt. baking pan. Cover and bake at 325° for 1-1/2 to 2 hours. Baste with barbecue sauce. Bake, uncovered, 10-12 minutes longer or until beef is tender. Yield: 4-6 servings.

MY NOTES:
Use my Le Creuset Braiser, shown above, for this recipe!