Grass-fed Beef Recipe – BBQ Chuck Roast

If you love chuck roast then you’re probably accustomed to having it cooked long and low with carrots and potatoes.  Well, this grass-fed recipe turns up the flavor with your favorite BBQ sauces.  Our chuck roasts are 3lbs each so either prepare to have a little extra sauce with this recipe or use 2 roasts and increase the ingredients just a bit to accommodate the extra pound of grass-fed beef.

TOTAL TIME: 8hr 15 min
SERVES: 6

INGREDIENTS:

1 (5 pound) chuck roast
1 cup barbeque sauce
1 cup teriyaki sauce
1 (12 fluid ounce) can or bottle beer
3 teaspoons minced garlic
3 teaspoons thinly sliced fresh ginger root
1 onion, finely chopped
3 teaspoons coarsely ground black pepper
2 teaspoons salt

DIRECTIONS:

    1. In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
    1. Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
  1. Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.

Recipe and image courtesy of www.AllRecipes.com.  Please see the original recipe for nutritional information and tips.

Visit our website for 100% Grass-fed and Grass-finished beef and other organic meat products. http://www.AmericanButcherShop.com

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Grass-fed Beef Recipe – BBQ Chuck Roast

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