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!

 

Main Ingredients

1 chuck roast, about two inches thick

2 Teaspoonsonion salt

2 Teaspoonscelery salt

1 Teaspoongarlic salt

1 Teaspoondry mustard

1 Teaspoonpepper

1 Teaspoonhorseradish

1/2 Cup vinegar

1 Cup canola oil

meat tenderizer, as needed

Preparation

1.Sprinkle roast on both sides with meat tenderizer. Let stand for 2 hours.

2.Mix 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.

3.Prep 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 stove top.)

4.Sear each side of the roast for 5 minutes, or until brown on direct heat (high heat if on a stove top).

5.Move 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.