Yield: 8 servings
The time spent marinating the chuck roast is well worth it for a flavorful, juicy bite that melts in your mouth.
Ingredients
- 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.
