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Bbq Chuck Roast
This BBQ Chuck Roast is from my grandmother's collection. The original recipe calls for 1 tsp. Accent Seasoning, which is MSG. I chose to omit this, but if you're into it - go for it!
Prep Time: 24:00
Cook Time: 03:00
1 chuck roast, about two inches thick
2 teaspoons onion salt
2 teaspoons celery salt
1 teaspoon garlic salt
1 teaspoon dry mustard
1 teaspoon pepper
1 teaspoon horseradish
1/2 cup vinegar
1 cup canola oil
meat tenderizer, as needed
1Sprinkle roast on both sides with meat tenderizer. Let stand for 2 hours.
2Mix dry spices with oil, vinegar and horseradish. Place roast in a zip bag or sealed container with the marinade. Marinate in the refrigerator for 24 hours.
3Prep your grill or grill pan. (We cooked this over coals, because the original recipe called for this. However you could easily do it on a propane grill or on the stovetop.)
4Sear each side of the roast for 5 minutes, or until brown on direct heat (high heat if on a stovetop).
5Move off of direct heat (or lower stove temp.) and cook 30 minutes each side, basting with your marinade.
6Remove from heat when thermometer reads 140 degrees.
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