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Full Online Book HomeLearning KitchenOutdoor_cooking - Grilled Chuck Roast
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Outdoor_cooking - Grilled Chuck Roast Post by :doyle Category :Learning Kitchen Author :Unknown Date :March 2012 Read :754

Click below to download : Outdoor_cooking - Grilled Chuck Roast (Format : PDF)

Outdoor_cooking - Grilled Chuck Roast

1/4 cup olive oil
4 large garlic cloves, finely minced
2 tablespoons soy sauce
1/2 teaspoon dry mustard
1 teaspoon dried rosemary, crushed
1/4 cup red wine vinegar
1/2 cup dry white wine (or Vermouth)
1 chuck roast 2 1/2 to 3 inches thick
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1 tablespoon steak sauce


Heat oil gently with garlic until garlic starts to tan, do not let garlic brown Add soy sauce, mustard, and rosemary. Remove from heat, stir in wine and vinegar.

Pour sauce over beef in a non reactive pan, or heavy plastic bag. Marinate for 24 hours, turning frequently so that all will be well seasoned.

Just before grilling, remove meat from marinade. Pour marinade into a bowl, add rest of ingredients to marinade. Use this to baste.

Cook over hot coals turning and basting often with sauce. Cook 40 to 45 minutes. Meat will be charred on the outside and medium rare to medium on the inside.

In event there is any left over, refrigerate it. When cold, cut in thin slices, for sandwiches or steak salad. The flavor is wonderful.

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