SIX CHUCK ROAST RECIPES
Six (6) chuck roast recipes including kabob, shredded
beef, oven roast, BBQ beef, crock pot roast.
Why cook with beer? Beer is a natural tenderizer. The
alcohol and beer taste cooks-away leaving only the
wonderful herb taste for more flavor.
BEEF KABOB MARINADE FOR CHUCK ROAST
Kabob Marinade Ingredients
1/4 cup Worcestershire sauce
½ cup lemon juice
1 cup vegetable oil
2 cloves garlic, minced
3/4 cup soy sauce
1 teaspoon meat tenderizer (optional)
1-½ teaspoons coarsely cracked black pepper
1/4 cup prepared mustard
In a large re-sealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.
BARBECUE ROAST DINNER
2 teaspoons salt 2 teaspoons salt
1 (12 fluid ounce) can or bottle beer
3 teaspoons coarsely ground black pepper
1 onion, finely chopped
3 teaspoons minced garlic
1 (5 pound) chuck roast
3 teaspoons thinly sliced fresh ginger root
1 cup of any kind barbeque sauce (store bought)
1 cup teriyaki sauce
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.
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.
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.
ANOTHER CHUCK ROAST KABOB RECIPE
1 (8 ounce) container plain low-fat yogurt
1 onion, chopped
½ teaspoon dried mint
A dash of lemon juice, pinch of coarse pepper, kosher salt, and a tablespoon of curry.
2 pounds beef chuck roast, cut into large cubes
Skewered with red onion, zucchini and summer squash, bell pepper, and tomatoes.
In a large bowl, mix everything. Place the beef cubes in the mixture. Cover, and marinate at least 6 hours in the refrigerator.
Preheat an outdoor grill for high heat.
Place the marinated beef cubes on skewers, and grill, turning occasionally, 15 minutes, or to desired doneness.
Serve with Persian rice and a cucumber salad.
SHREDDED BEEF SANDWICHES
1 packet of Dry Brown Gravy Mix
1 packet of Good Seasons Italian or Zesty Italian Dry Mix
4 pound Chuck Roast
Trim roast of fat.
Cut into large sized pieces.
Place meat in crock pot.
Add gravy and seasoning mixes.
Place on low heat and cook for 15 hours. Add only 1/3 cup beer.
Stir about every hour the first few hours then every 4 as it cooks.
The meat will shred when done.
Serve on bun or toasted bread.
CROCK POT OR OVEN BEER CHUCK ROAST
4 lbs chuck roast
1 tablespoon brown sugar
Salt and pepper (this is for the roast)
1 package Lipton Onion soup mix
4 cups water
1 cup beer
½ cup all-purpose flour
1/4 teaspoon black pepper
salt to taste (if needed after cooking)
Rub the salt, pepper, and brown sugar into all the sides of the roast.
Place the meat into an roasting pan.
Roast in a 450-F oven for 15 minutes, flip the roast over and roast for an additional 15 minutes.
Whisk together the beer, water, flour, onion soup, pepper.
Pour the flour mixture into the roasting pan, cover the pan and reduce the oven heat to 325̊F and roast for 2-1/2 hours turning the roast over once at the midpoint of the cooking time.
OR place everything in a covered crock pot and cook until done
ANOTHER BEEFCHUCK ROAST RECIPE – Crock-Pot or in a Covered Oven Roasting Pan.
3-4 lb. beef chuck roast
1 can (15.5 oz) tomato sauce and 1 can water
1 can (17 oz) mushroom soup
1 can (14.5-oz) chicken broth
1-1/2 tablespoon “Lawrys Perfect Blend Seasoning and Rub”
Add tomato sauce, water, mushroom soup, chicken broth, Lawrys seasoning and salt to a sauce pan, heat and stir until well blended. Pour over beef chuck roast and cook it either in a crock-pot or in the oven at 350-F for about 3 hours or until tender. The gravy sauce is delicious over mashed potatoes or cooked egg noodles