Barbecued Chuck Roast Recipe
Ingredients
| 1 (3 to 4 pound) boneless chuck roast | ||
| Garlic | 4 Clove (5gm), minced | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Dried rosemary | 1 Teaspoon, crushed | |
| Soy sauce | 2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Sherry | 1/4 Cup (16 tbs) | |
| Catsup | 2 Tablespoon | |
| 1 1/2 teaspoons commercial steak sauce | ||
| Worcestershire sauce | 1/2 Teaspoon | |
Directions
Place roast in a large shallow container.
Saute garlic in olive oil in a small skillet; add crushed rosemary, soy sauce, and dry mustard, stirring well.
Remove from heat, and stir in red wine vinegar and sherry, if desired; pour over roast.
Cover and refrigerate at least 8 hours, turning roast occasionally.
Remove roast from marinade, reserving marinade.
Add catsup, steak sauce, and worcestershire sauce to marinade, stirring well; baste roast with sauce.
Insert meat thermometer into thickest part of roast, making sure it does not touch fat.
Grill over hot coals 40 minutes or until thermometer registers 140° (rare), 160° (medium), or 170° (well done).
Turn roast and baste frequently with sauce.
Let stand 10 to 15 minutes before slicing.
Saute garlic in olive oil in a small skillet; add crushed rosemary, soy sauce, and dry mustard, stirring well.
Remove from heat, and stir in red wine vinegar and sherry, if desired; pour over roast.
Cover and refrigerate at least 8 hours, turning roast occasionally.
Remove roast from marinade, reserving marinade.
Add catsup, steak sauce, and worcestershire sauce to marinade, stirring well; baste roast with sauce.
Insert meat thermometer into thickest part of roast, making sure it does not touch fat.
Grill over hot coals 40 minutes or until thermometer registers 140° (rare), 160° (medium), or 170° (well done).
Turn roast and baste frequently with sauce.
Let stand 10 to 15 minutes before slicing.
Chef
