Barbequed Chuck Roast

Recipe Ingredients

4 lbs	1816g / 64oz	Round - (7-bone chuck roast), cut 2" thick
2 teaspoons	10ml	Meat tenderizer
3		Green onions - chopped
1		Garlic clove
1/4		Green pepper - (diced)
2		Celery - diced
1/2 teaspoon	2.5ml	Oregano
1/2 teaspoon	2.5ml	Rosemary
1		Cayenne
1 tablespoon	15ml	Worcestershire sauce
3/4 cup	177ml	Burgundy wine
3 tablespoons	45ml	Peanut oil

Recipe Instructions

Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer. Pierce meat deeply all over with fork.

Place in shallow dish and top with green onions, garlic, green pepper, celery, oregano, rosemary and cayenne.

Combine Worcestershire, burgundy and oil and pour over meat. Refrigerate overnight, turning meat several times, each time spooning the chopped ingredients over top again.

Sear both sides over glowing coals. Raise grill and continue cooking, having meat about six inches from heat, until done as desired. Allow from 50 to 60 minuets for total cooking time. Brush frequently during cooking with any remaining marinade

Source:
Best Barbeque Recipes by Mildred Fischer

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