Slow Cooked Hoedown BBQ Chuck Roast

This easy slow cooked marinated chuck roast is flavored with, soy sauce, ketchup, red wine vinegar, garlic, and other spices.  

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Good morning and Happy Easter!!! Today we re headed over to our friends house to celebrate Easter with a cookout and a Easter egg hunt. I'm so excited and I have been cooking and baking up a storm.

I prepared a pasta crab salad, deviled eggs, frosted cream cheese sugar cookie bars and a tres leches cake. Oh how I love DESSERT! Goodness I'm already drooling, so I need to quit talking about all this food. 

I wanted to make sure to Hoedown BBQ Chuck Roast recipe posted before we head out. Chuck roast is one of my favorite cuts of meat. It's not too expensive and if cooked just the right way (really slow) the results are fantastic. Chuck Roast is pretty much the only roast I buy.

I found this recipe awhile back and I knew this was a recipe that I had to try! I'm so glad I made it because everyone loved the roast. It was nice change from my ordinary slow cooked pot roast. Lets get started on the step by step. 

First you want to sear the meat. Searing the roast adds a wonderful rich flavor to the roast. You can either sear it in a skillet or using an indoor grill pan on the stove. Chuck roast is a tough cut of meat, so oven or slow cooking is the best for this recipe. 

The original recipe says to cook this on a outdoor grill, but the first time I made this recipe I cooked in on a outdoor grill and found that the meat was still tough. Chuck roast needs to be slow cooked to break down the meat, so the second time I cooked it in the slow cooker and it was perfect.  

Which ever method you choose I hope you'll give this recipe a try.

Hoedown Barbecue Chuck Roast

1 - 4 lb boneless beef chuck roast, 2 inches thick
1/4 - cup sugar
1/2 - cup soy sauce
1/2 - cup ketchup
1/4 - cup red wine vinegar
1 - 2 - garlic cloves, minced
1 - teaspoon fresh ginger, minced
1/8 - tsp pepper
1 - teaspoon Mc Cormick Montreal Seasoning
1 - tablespoon olive oil 

Trim any fat from the beef  chuck roast. In a large resealable food storage plastic bag, add the remaining ingredients and mix. Add roast; turn to coat and seal bag. 

Refrigerate meat for 6 hours or overnight, turning once or twice to marinate. Remove meat and reserve marinade. 

Add the olive oil to a large skillet or grill pan. Turn the heat to med-med high and get the pan nice and hot. 

Add the roast and sear on both sides. Remove seared meat and cook in one of the following cooking methods. 

Slow Cooker Method:  add seared meat and marinade to a 6 qt slow cooker. Cook on low for 6-8 hours. If desired you can prepare a double batch of marinade if you feel that one batch is not enough. 

Oven Method:  place the seared meat along with the marinade in a 13 x 9 inch baking pan or dutch oven. Cover and bake at 325 degrees for about 2 - 21/2 hours. Turning once and basting with marinade. 

Source: Tried and True Cooking with Heidi