Barbecued Chuck Roast

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Barbecued Chuck Roast to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Barbecued Chuck Roast, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 pounds Round (7−bone chuck roast), Cut 2" thick
• 2 teaspoons Meat tenderizer
• 3 each Green onions, chopped
• 1 each Garlic clove
• 1/4 each Green Pepper (diced)
• 2 each Stalks Celery, diced
• 1/2 teaspoon Oregano
• 1/2 teaspoon Rosemary
• 1 dash Cayenne
• 1 tablespoon Worcestershire sauce
• 3/4 cup Burgundy wine
• 3 tablespoons Peanut oil

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Sprinkle both sides of roast evenly with meat tenderizer

Step 2: Technique & Execution

Pierce meat deeply all over with fork

Step 3: Technique & Execution

Place in shallow dish and top with green onions, garlic, green pepper, celery, oregano, rosemary and cayenne

Step 4: Technique & Execution

Combine worcestershire, burgundy and oil and pour over meat

Step 5: Technique & Execution

Refrigerate overnight, turning meat several times, each time spooning the chopped ingredients over top again

Step 6: Technique & Execution

Sear both sides over glowing coals