BBQ Chuck Roast

A barbecued chuck roast, marinated in a tangy sauce featuring beer, ginger, and teriyaki and barbeque sauces, and cooked on a spit.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 714 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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.

Step 3

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.