Rating: 3.92 stars
25 Ratings
  • 5 star values: 7
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

This marinated chuck roast earned its name from my kids, who named it after their Uncle Terry. He created this mouth watering dish years ago, and they loved it! Now neighborhood children return 15 years later to request 'Uncle Terry Meat'. I recommend a 2 inch thick roast.

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Recipe Summary test

prep:
20 mins
cook:
24 mins
additional:
1 day
total:
1 day
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium heat and lightly oil grate.

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  • In a large, nonporous bowl, combine the oil, ketchup, wine, vinegar, garlic, salt, ground black pepper, mustard powder, celery salt and chili powder and mix well. Pierce the roast with a fork all over the meat. Place the meat in the bowl with the marinade and turn several times to coat. Cover and marinate in the refrigerator for at least 12 hours, turning occasionally.

  • Grill over medium heat for 10 to 12 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

Nutrition Facts

722 calories; protein 39.1g; carbohydrates 4.5g; fat 59.5g; cholesterol 163.3mg; sodium 559.7mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 4 stars
01/25/2004
My family and I enjoyed this recipe. I baked the chuck roast in the marinade in the oven for two hours (covered with foil). I then skimmed the fat off of the marinade thickened it using cornstarch and served it over noodles. The chuck roast I used wasn't tough at all -- maybe because I marinaded the roast for approximately 20 hours prior to baking. I'll make this recipe again. Read More
(19)

Most helpful critical review

Rating: 3 stars
11/29/2002
Pretty good. The marinade really tenderized the meat. Made a good barbecue. Read More
(18)
25 Ratings
  • 5 star values: 7
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
01/25/2004
My family and I enjoyed this recipe. I baked the chuck roast in the marinade in the oven for two hours (covered with foil). I then skimmed the fat off of the marinade thickened it using cornstarch and served it over noodles. The chuck roast I used wasn't tough at all -- maybe because I marinaded the roast for approximately 20 hours prior to baking. I'll make this recipe again. Read More
(19)
Rating: 3 stars
11/29/2002
Pretty good. The marinade really tenderized the meat. Made a good barbecue. Read More
(18)
Rating: 4 stars
01/25/2004
This is a very tasty marinade that deserves a better cut of meat as it does not tenderize very well. I will definatly try this again just probably on a new york strip for a much shorter marinade time. Read More
(16)
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Rating: 5 stars
01/25/2004
This turned out absolutely delicious. We had to struggle a bit with the time because of living in Colorado. Here we had a 3 lb chuck roast and cooked in for 15 minutes per side. I will do this many more times. Delicious. Read More
(14)
Rating: 4 stars
01/25/2004
The flavor of this is wonderful BUT I cannot imagining that this thing would ever get cooked on a grill in that short of time. I marinated my roast for almost 48 hours then grilled it in a grill pan for 45 minutes and it wasn't even close to being reddish/pink in the middle still raw. So I put it in the oven for 1 hour and 20 minutes and then it turned out perfect! Although it was after 9:00 pm when it was finally done we wrapped it up and will be eating it again tonight. The marinade was great it would be fabulous too on a different cut of meat(perhaps london broil or steaks) that are usually prepared on a grill. I will stick with perhaps marinading actual roasts and baking them in the oven. Read More
(14)
Rating: 5 stars
01/25/2004
I prepared this for the family I nanny for they ate the whole roast and said it was delicious! I actually marinated it and then baked it in the oven for about 3 hours instead of grilling. Read More
(12)
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Rating: 4 stars
01/25/2004
I have tried this with both chuck roast and top sirloin. Both were very good and got raves from our guests. I prefer the top sirloin since we seldom need to feed 8 and of course it is more tender. You can also marinate it for a shorter time. Read More
(12)
Rating: 2 stars
01/25/2004
The meat was very tough but flavorful. Read More
(12)
Rating: 5 stars
01/25/2004
Family enjoyed tasty marinade but preferred sirloin roast over chuck. Easy for grill or oven. Read More
(11)