- 4.8 lbs Chuck Roast
- 8 oz Barbecue sauce
- 8 oz Teriyaki sauce
- 12 oz ml BeerCanned or Bottled
- 3 Teaspoons Minced Garlic
- 3 Teaspoons Freshly Thinly Sliced Gingerroot
- 1 OnionFinely Chopped
- 3 Teaspoons Coarsely Ground black pepper
- 2 Teaspoons Salt
Chuck roast is usually cooked pot roast style, low and slow, to break the tough fibers of the shoulder meat.
Sometimes, people avoid grilling it, but it is a great option and can be so tasty.
The sauce requires inexpensive ingredients and could be ready in 3 minutes only. Whereas the chuck roast, packed with flavor from the homemade sauce, takes only 15 minutes to cook.
by Joshua Bousel @ flickr
Into a large bowl, mix the barbecue sauce with the teriyaki sauce, beer, garlic, ginger, onion, coarsely ground black pepper, and salt.
Then place the roast into the marinade just made, cover, and put into the refrigerator for 6 hours. You need to turn the meat often while in the fridge to ensure that it is well coated.
To use the indirect heat method, preheat your oven before you cook the meat.
Once the barbecue has had sufficient time to heat up, remove the meat from the marinade, then place them on the barbecue grill on thread onto a spit. You should cook the meat for around 2 hours or until the temperature inside has reached 145 degrees.
While the meat is cooking, take the rest of the sauce, and pour it into a saucepan.
Now heat it until it starts to boil and then cook for 5 minutes to reduce it.
You will then use this sauce for basting the meat while it is cooking. You must baste the meat regularly during the last hour of cooking.
Once cooking has finished, remove from heat and let it rest for 15 minutes, then slice and serve.
Remember to keep the meat covered while it is resting.