Bbq Chuck Roast

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

9 ingredients

3 steps

Ingredients

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

Directions

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.
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.
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.