Rotisserie Chuck Roast
Recipe by:
Sue
If you have a rotisserie spit on your BBQ you have to try this recipe out. The lower the temperature and longer you cook it the better.
Ready in 8 hours 15 minutes
Saved as a favourite by 1 cook(s)
Ingredients
Serves: 6
- 1 cup (250ml) barbecue sauce
- 1 cup (250ml) teriyaki sauce
- 1 (375ml) can or bottle beer
- 3 teaspoons minced garlic
- 3 teaspoons thinly sliced fresh ginger
- 1 onion, finely diced
- 3 teaspoons coarsely ground black pepper
- 2 teaspoons salt
- 1 (150g) chuck roast
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Preparation method
Prep: 15 minutes | Cook: 2 hours | Extra time: 6 hours, marinating1.
In a large bowl mix barbecue 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 barbecue 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 barbecue rotisserie spit above indirect heat. Cook the roast for two hours. Baste often during the last hour with reserved marinade.
Provided by: Allrecipes
Last updated:
07 Jan 2012
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