Chuck Roast - BBQ'd

By á-47

BBQ baste includes applesauce to balance the acidity of the vvinegar and create a thicker glaze.

Ingredients

• 1/3 cup apple cider vinegar
• 1/4 cup ketchup
• 2 Tbsp. vegetable oil
• 2 Tbsp. soy sauce
• 1 Tbsp. worcestershire sauce
• 1 tea. garlic powder
• 1 tea. mustard powder
• 1 tea. salt
• 1/4 tea. pepper
• 1 boneless beef chuck roast (2 1/2 - 3 lb)
• 1/2 cup applesauce

Preparation

Step 1

In a zip-lock combine vinegar, ketchup, oil, soy sauce, worcestershire sauce, garlic powder and mustard powder, salt and pepper. Mix well.

Add the roast and turn to coat. Seal and refrigerate for at least 3 hours, turning occasionally.

Pour marinade into a small saucepan. bring to a boil, then reduce the heat and simmer for 15 minutes.

Preheat grill to medium (350 degrees). Set up for indirect grilling. Put the roast in the middle of the grill, cover and cook by indirect heat for 20 minutes, turning occasionally.

Add the applesauce to the marinade and brush over the roast. Continue basting and turning the roast several times until a thermometer reaches 160 degress for well-done. (1 to 1 1/2 hours)