Marinated Chuck Roast

1/2 C. orange juice
3 Tbsp soy sauce
2 Tbsp brown sugar
1 tsp Worcestershire sauce
1 boneless beef chuck roast (3-4lbs) (I use a 1 1/2 - 2 lb for 2) I would also double the marinade mixture for the larger roast.

In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar & Worcestershire sauce; add the roast. Seal bag & turn to coat; refrigerate for 8 hours or overnight.

Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan.

Cover & bake at 325 degrees for 3-3 1/2 hours or until the meat is tender. (check at 3 hours)

Let stand for 10 minutes before slicing. About 1 1/2 to 2 hours for the smaller roast.