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 (3-4 lb) 

In a large zip bag, combine the OJ, soy sauce, brown sugar, Worcestershire sauce & mix well. Add the roast. Seal bag & turn to coat; refrigerate for 8 hours or overnight.  (I usually turn it every now & then) 

 

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. Let stand for 10 min before slicing. Thicken juices for gravy if desired (I've never had enough juices to do this with).

Alternative: Add the marinade and meat to a crock pot and cook on low for 8-10 hours.  Transfer the juices after cooking to a saucepan and boil to reduce & form an au jus or boil & thicken for a gravy.  

Yields 6-8 servings.