Imp 05-29-99 8:01 AM
Barbecued Chuck Roast
1/3 cup cider vinegar
1/4 cup catsup
2 tablespoons canola oil
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon prepared mustard
1 teaspoon salt
1/4 teaspoon pepper
1 boneless chuck roast (2 1/2 to 3 pounds)
1/2 cup applesauce
In a large resealable plastic bag combine first 9 ingredients; mix well.
Add roast and turn to coat. Seal bag and refrigerate for at least 3 hours, turning occasionally.
Remove roast. Pour marinade into a small saucepan and bring to a boil. Reduce heat; simmer for 15 minutes.
Meanwhile, grill roast, covered, over indirect heat for 20 minutes, turning occasionally.
Add applesauce to marinade; brush over roast.
Continue basting and turning roast several times for 1 to 1 and 1/2 hours or until meat reaches desired doneness.