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Marinated Chuck Roast

Yield: 8 servings

The time spent marinating the chuck roast is well worth it for a flavorful, juicy bite that melts in your mouth.


  • 3 to 4 pound chuck roast
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 8 ounces OR 1 cup Dr Pepper
  • ¼ teaspoon dry mustard
  • 2 tablespoons ketchup
  • 1¼ teaspoons salt
  • ¼ teaspoon black pepper
  • 1 tablespoon vinegar
  • 2 teaspoons soy sauce
  • Place roast in shallow baking dish.
  • In a separate pan, sauté garlic in oil.
  • Add all other ingredients, mixing well.
  • Pour marinade over roast.
  • Refrigerate for 6 to 24 hours.
  • Turn roast over several times so that both sides are well marinated.
  • In a roasting pan, place a large piece of heavy aluminum foil.
  • Place roast on foil, bend foil up around roast, leaving top open.
  • Pour marinade over roast.
  • Roast at 325˚ F until tender, about 2½ hours. Gently turn roast several times during cooking.
  • Slice roast against the grain.
  • Reheat sliced roast in the marinade.