Barbequed Chuck Roast

Ingredients

4 lb round (7-bone chuck roast) cut 2 th, ick 2 tsp meat tenderizer 3 each green onions, chopped 1 each garlic clove 1/4 each green pepper (diced) 2 each stalks celery, diced 1/2 tsp oregano 1/2 tsp rosemary 1 dash cayenne 1 tbsp worcestershire sauce 3/4 cup burgundy wine 3 tbsp peanut oil	Advertisements

Preparation
 
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,
haveing meat about six inches from heat, until done as desired. Allow
from 50 to 60 minues for total cooking time. Brush frequently during
cooking with any remaining marinade

Source: Best Barbeque Recipes by Mildred Fischer

 

 
Servings: 1

 

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