Barbecued Chuck Roast
1/4 cup red wine vinegar
1/4 cup ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons canola oil
1 teaspoon brown sugar
1 teaspoon prepared mustard
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 boneless beef chuck roast (1-1/2 pounds), trimmed
In a small bowl, combine the first nine ingredients. Pour 1/4 cup into a large resealable
plastic bag; add the roast. Seal bag and turn to coat; refrigerate for 2-3 hours, turning
several times. Cover and refrigerate remaining marinade for basting.
Prepare grill for indirect heat, using a drip pan. Coat grill rack
with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill
beef, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning
and basting occasionally with reserved marinade. Cut into thin slices.
Yield: 5 servings.
Peg's Note---I baked this in the oven at 350 for about 20 minutes before putting it on the grill. We then grilled it for about 20-25 minutes or until done. We cook on charcoal and didn't think the fire would last for 1-1/2 hours. That seemed like a really long time and this way worked great for us.
Recipe source: Cooking for 2 magazine, Summer, 2007, submitted by Bette Roman of Brookfield, Illinois.
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