Big Sky Chuck Roast & Saute'ed Onions

  • Servings: 6
  • Rating:


  • 2/3 cup Kikkoman Teriyaki Marinade & Sauce
  • 1/4 cup dry white wine
  • 3- to 3-1/2 pound beef chuck roast, about 1-1/4 inches thick
  • 2 large onions, thinly sliced
  • 1 teaspoon unseasoned meat tenderizer
  • 1 teaspoon coarse-ground black pepper
  • 4 teaspoons vegetable oil


Combine teriyaki marinade & sauce and wine; pour over roast and onions in shallow, non-metal baking dish. Cover pan tightly and refrigerate 8 hours or overnight.

Reserving onions mixture, remove roast from marinade about 45 minutes before cooking. Sprinkle both sides of roast with meat tenderizer and pepper; pierce meat deeply and thoroughly with fork. Let stand 30 minutes.

Cook roast on grill 4 to 5 inches from hot coals 25 minutes (for medium-rare), or to desired doneness, turning over occasionally.

Meanwhile, drain onions; sauté in hot oil in medium skillet over medium heat 5 minutes. Reduce heat to low; cover and cook 5 minutes longer, or until tender, stirring occasionally.

Cut roast across grain into thin slices and serve with onions.