BBQ Chuck Roast

Recipe View 5 mins In a large bowl, whisk together the barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt to create a vibrant marinade. (5 minutes)

Recipe View 6 hrs Place the chuck roast into the marinade, ensuring it's fully coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, turning the roast occasionally to ensure even marination. (6-12 hours)

Recipe View 15 mins Prepare your outdoor grill for indirect heat. This typically involves arranging coals on either side of the grill or using a gas grill with burners set to medium-low on either side, leaving the center burner off. (15 minutes)

Recipe View 10 mins Remove the roast from the marinade, reserving the marinade in a separate saucepan. Bring the marinade to a rolling boil over medium-high heat and cook for 5 minutes to ensure any potential bacteria are eliminated and to slightly thicken the sauce. Set aside for basting. (10 minutes)

Recipe View 5 mins Thread the marinated chuck roast onto a rotating barbecue spit. Position the spit over the indirect heat on your grill. (5 minutes)

Recipe View 2 hrs Slowly cook the roast for approximately 2 hours, or until a meat thermometer inserted into the thickest part of the roast registers at least 145 degrees F (63 degrees C) for medium-rare, 160 degrees F (71 degrees C) for medium, or 170 degrees F (77 degrees C) for well-done. (2 hours)

Recipe View 1 hrs During the last hour of cooking, baste the roast frequently with the reserved, boiled marinade. This will create a beautiful glaze and add extra flavor. (1 hour)

Recipe View 15 mins Once the roast reaches your desired internal temperature, carefully remove it from the spit. Tent loosely with foil and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (15 minutes)

Recipe View 0 mins Carve the chuck roast against the grain into thin slices and serve immediately.