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Uncle Terry Meat

Uncle Terry Meat

  • Prep

    20 m
  • Cook

    24 m
  • Ready In

    1 d 44 m
Phyllis Kalajian

Phyllis Kalajian

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  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).
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

peachypie
19

peachypie

1/25/2004

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.

MIHAELA
18

MIHAELA

11/29/2002

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

scissorsister
16

scissorsister

1/25/2004

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.

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