I've been M.I.A. today because I've been rummaging. I woke up super early this morning so I could drive an hour to a really great city wide garage sale. This is my 7th year going. I didn't buy nearly as much stuff as previous years. If you have a baby you could buy things galore. The older they get, the harder it is for me to find things. Chase's the youngest and I found him the most. The best purchase for myself was a really nice Taste of Home cookbook. I can't wait to read it! I have gotten a few days behind on my posts. I made this chuck roast last Sunday night for Mother's Day dinner. Rachel posted this recipe a few weeks ago and I couldn't wait to try it out. Everyone loved this! Thanks Rachel for the awesome recipe :) We will definitely make it again!
HOEDOWN BBQ CHUCK ROAST
1 boneless beef chuck roast (4 lb), 2 inches thick
1/4 cup sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup red wine vinegar
1 to 2 garlic clove, minced
1/8 tsp pepper
Trim fat from beef roast. In a large resealable food storage plastic bag, mix remaining ingredients. Add roast; turn to coat and seal bag. Refrigerate 6 hours or overnight, turning once or twice to marinate.Heat gas or charcoal grill. Remove roast from marinade; reserve and refrigerate marinade. Place roast on grill. Cover grill; cook over medium-low heat 50 minutes to 1 hour 15 minutes or until of desired done-ness, turning once and basting with reserved marinade during last 15 minutes of cooking time. Discard any remaining marinade.
*To bake the roast, place in shallow roasting pan; bake at 325 degrees for 1 hour 15 minutes to 1 hour 30 minutes, turning once and basting with reserved marinade during last 15 minutes of baking time.