Hoe Down BBQ Chuck Roast
1 - boneless beef chuck roast (4 lb), 2 inches thick
1/4 - cup sugar
1/2 - cup soy sauce
1/2 - cup ketchup
1/4 - cup red wine vinegar
1 - 2 - garlic cloves, minced
1 - teaspoon fresh ginger, minced (optional)
1/8 - tsp pepper
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Trim fat from beef roast. In a large resealable food storage plastic bag, mix remaining ingredients. Add roast; turn to coat and seal bag.
Refrigerate 6 hours or overnight, turning once or twice to marinate. Heat gas or charcoal grill. Remove roast from marinade; reserve and refrigerate marinade.
Place roast on grill. Cover grill; cook over medium-low heat 50 minutes to 1 hour 15 minutes or until of desired done-ness, turning once and basting with reserved marinade during last 15 minutes of cooking time.
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