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Barbecued Chuck Roast
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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 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.
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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |