Nutritional Info

Nutrition Facts

Serving Size 1 (335g)

Calories 1099
Calories from Fat 690 (63%)
Amount Per Serving %DIV
Total Fat 76.6g 118%
Saturated Fat 32.6g 163%
Monounsaturated Fat 39.9g
Polyunsaturated Fat 4.2g
Trans Fat 0.0g
Cholesterol 256.2mg 85%
Sodium 223.6mg 10%
Potassium 923.2mg 20%
Total Carbohydrate 1.9g 1%
Dietary Fiber 0g 0%
Sugars 1.5g
Protein 71.2g 142%

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Recipe Description
The marinade is what makes this roast special. Fresh rosemary carries much more flavor that dried, but if you prefer the ease of dried, use 1 1/2 teaspoons.
Prep time
15 min
Cook time
1 hr 5 min
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  apple juice
1/4 Cup(c)  red wine
1/4 Cup(c)  olive oil
2 Teaspoon(t)  soy sauce
1/2 Teaspoon(t)  dry mustard, ground
1 Tablespoon(T)  rosemary leaves, chopped fresh and crushed
2 Clove(clv)  garlic, crushed
2 Tablespoon(T)  ketchup
4 Pound(lb)  beef chuck roast, 2 1/2 to 3 inches thick


To prepare California Marinade: In shallow nonmetal dish or resealable plastic bag, mix all ingredients, except ketchup, together well. Add beef to marinade, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning beef frequently, at least 8 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove beef from marinade. Insert barbecue meat thermometer so tip is in center of beef and not touching bone. Place marinade in heatproof container. Stir in ketchup. Heat marinade mixture on grill, stirring occasionally, until heated through. Brush marinade over beef. Grill beef uncovered 4 to 5 inches from medium heat 1 to 1 1/4 hours, turning and brushing every 10 minutes with hot marinade, until medium (155°F on meat thermometer). Discard any remaining marinade.

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Barbecued Chuck Roast
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