Barbecued Chuck Roast

How to make Barbecued Chuck Roast Recipe - Carl Swartz

Serves: 6

Ingredients:
3-pound chuck roast
1 tbsp meat tenderizer
1/3 cup wine vinegar
1/4 cup ketchup
2 tbsp canola oil
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 tsp Kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder

Method:
Combine all ingredients (except roast) and mix well.

Place the roast inside a large sealable storage bag and pour the marinade over the meat.

Marinate overnight.

Setup the cooker for indirect heat at 400 degrees F.

Place the roast on the cool side of the cooker for 1 hours or until it reaches an internal temperature of 130 degrees F.

Over direct heat, sear the roast over the fire until it becomes a little charred.

Remove the roast from the cooker and let it rest for 5 to 10 minutes.

Slice and serve.