Ingredients
2/3 cup cider vinegar1/2 cup ketchup1/4 cup canola oil1/4 cup soy sauce2 tablespoons Worcestershire sauce2 teaspoons garlic powder2 teaspoons salt2 teaspoons prepared mustard1/2 teaspoon pepper1 boneless beef chuck roast (2-1/2 to 3 pounds)1/2 cup unsweetened applesauce
Preparation
In a bowl, combine the first nine ingredients. Pour half of the marinade into a large shallow dish; add roast. Turn to coat; cover and refrigerate for at least 3 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. Grill roast, covered, over indirect heat for 20 minutes, turning occasionally.
Add applesauce to reserved marinade; brush over roast. Continue basting and turning the roast several times for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
