Grilled Chuck Roast Recipe - Cooking Index
Grilled Chuck Roast Recipe - Cooking Index
| 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 |
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 minutes for total cooking time.
Brush frequently during cooking with any remaining marinade.
Source:
Best Barbeque Recipes by Mildred Fischer
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.