Uncle Terry Meat

Uncle Terry Meat


"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."


1 d 44 m servings 722 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 722 kcal
  • 36%
  • Fat:
  • 59.5 g
  • 92%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 560 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium heat and lightly oil grate.
  2. 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.
  3. Grill over medium heat for 10 to 12 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).
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  1. 25 Ratings


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 corns...

Pretty good. The marinade really tenderized the meat. Made a good barbecue.

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 marin...