HOT AND SPICY CHUCK ROAST
(The roast is marinated 4-6 hours and roasted 2 1/2 hours.)
1/2 cup ketchup
1/4 cup cider vinegar
1/3 cup water
1 1/2 tablespoons honey
1 1/2 teaspoons Worcestershire Sauce
3/4 teaspoon hot pepper sauce
3 pound beef chuck roast
In a small saucepan, combine ketchup, vinegar, water, honey, Worcestershire sauce, and pepper sauce. Bring to a boil; reduce heat and simmer 10 to 15 minutes to thicken slightly. Cool thoroughly.
Place roast in a large mixing bowl. Pour cooked marinade over roast. Cover and refrigerate for 4 to 6 hours, turning roast occasionally.
WHEN READY TO COOK:
Remove roast from marinade and place in a roasting pan; reserve marinade under refrigeration.
Insert meat thermometer and bake at 325 degrees F until well done (170 degrees F internal temperature) about 2 1/2 hours. Remove roast from oven and let stand 15 to 20 minutes before carving.
Place reserved marinade in small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve over sliced roast.
Makes 16 (3-ounce) servings
Source: USDA
(The roast is marinated 4-6 hours and roasted 2 1/2 hours.)
1/2 cup ketchup
1/4 cup cider vinegar
1/3 cup water
1 1/2 tablespoons honey
1 1/2 teaspoons Worcestershire Sauce
3/4 teaspoon hot pepper sauce
3 pound beef chuck roast
In a small saucepan, combine ketchup, vinegar, water, honey, Worcestershire sauce, and pepper sauce. Bring to a boil; reduce heat and simmer 10 to 15 minutes to thicken slightly. Cool thoroughly.
Place roast in a large mixing bowl. Pour cooked marinade over roast. Cover and refrigerate for 4 to 6 hours, turning roast occasionally.
WHEN READY TO COOK:
Remove roast from marinade and place in a roasting pan; reserve marinade under refrigeration.
Insert meat thermometer and bake at 325 degrees F until well done (170 degrees F internal temperature) about 2 1/2 hours. Remove roast from oven and let stand 15 to 20 minutes before carving.
Place reserved marinade in small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve over sliced roast.
Makes 16 (3-ounce) servings
Source: USDA
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