This is a cheap but very tasty roast dinner. Cook this on a barbeque spit.
Ingredients
- 1 (5 pound) chuck roast
- 1 cup barbeque sauce
- 1 cup teriyaki sauce
- 1 (12 fluid ounce) can or bottle beer
- 3 teaspoons minced garlic
- 3 teaspoons thinly sliced fresh ginger root
- 1 onion, finely chopped
- 3 teaspoons coarsely ground black pepper
- 2 teaspoons salt
Directions
Step 1
In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
Step 2
Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
Step 3
Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 714 | |
% Daily Value * | |
Total Fat43g | 55% |
Saturated Fat17g | 85% |
Cholesterol172mg | 57% |
Sodium3191mg | 139% |
Total Carbohydrate28g | 10% |
Dietary Fiber1g | 4% |
Total Sugars19g | |
Protein48g | |
Vitamin C2mg | 10% |
Calcium52mg | 4% |
Iron6mg | 36% |
Potassium645mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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