Smoky Chuck Roast

1/4 cup water
1 tablespoon liquid smoke (optional)
1 tablespoon brown sugar
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground nutmeg
1/2 teaspoon mustard seed
1/4 teaspoon pepper
1 (2 to 3 pound) boneless chuck roast
1/4 cup barbecue sauce

In a large resealable plastic bag or shallow container, combine the first eight ingredients. Add roast. Seal bag or cover container; refrigerate for 8 hours.

Drain and discard marinade. Place roast in greased 2 1/2-quart baking pan. Cover and bake at 325 degrees F for 1 1/2 to 2 hours. Baste with barbecue sauce. Bake, uncovered, 10 to 20 minutes longer or until beef is fork-tender.

Yields 4 to 6 servings.