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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

Printed from tasteofhome.com Oct 8, 2008

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Barbecued Chuck Roast cont.

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 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.