Smoked Marinated Chuck Roast
I decided to try something a little different by marinating the chuck roast overnight first in a wonderful marinade packed with a little sweet, a little citrus, a little soy and a hint of Worcestershire. Nothing in-your-face strong, this smoked marinated chuck roast was full over flavor through-and-through.
Servings 11 servings
- 1/2 cup orange juice
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 teaspoon Worcestershire sauce
- 3-4 pound chuck roast untrimmed
Combine all but roast in a bowl.
Place the chuck roast into a large resealable bag or container.
Add the marinade. Toss to coat, seal, and marinade overnight.
Fire up your smoker for smoking at 250 F. Use a medium wood such as hickory.
Remove the beef from the marinade. Shake off the excess and transfer to the smoker.
Smoke until the roast reaches 145 F., about 1 hour.
Transfer the beef to a large piece of foil. Seal up tightly and return to the smoker. Smoke until the temperature reaches 200F, 4-5 hours more.
Remove from the smoker and let rest 15 minutes before slicing of chopping. Add any juices from the foil back into the meat for extra flavor.
Calories: 244kcal | Carbohydrates: 5g | Protein: 24g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 381mg | Potassium: 452mg | Fiber: 1g | Sugar: 4g | Vitamin A: 39IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 3mg