FBD

Barbecued Chuck Roast

AmericanVegetarianIntermediate1440 minBy Northstar

Ingredients

Servings
4
  • 3 each to 4 pound Chuck roast, 2-1/2 to 3 inches thick
  • 3 clove garlic, minced, crushed or put through a press
  • 0.3 cup Red wine vinegar
  • 0.3 cup Olive oil
  • 1/3 cup Sherry (just regular, dry sherry - not "cooking" sherry)
  • 1 tbsp Soy sauce
  • 1 tsp Dry mustard

Instructions

  1. 1

    Freshly ground black pepper (several healthy grinds) 2 Tablespoons Tomato catsup Mix all marinade ingredients except the catsup.

  2. 2

    Pour over the roast (the one-gallon plastic zip-lock freezer bags are perfect for this) and marinate for at least 24 hours.

  3. 3

    When your grill is ready, remove the roast from the marinade (reserve the marinade!) and put it on the grill, 4 to 5 inches from medium coals.

  4. 4

    Put the cover on the grill.

  5. 5

    Mix the catsup into the marinade, and baste 4 or 5 times during grilling.

  6. 6

    It will take about 1 hour and 15 minutes for the roast to reach 160 degrees (medium).

  7. 7

    An instant-read meat thermometer is a handy thing to have for this.

Tags

greekgod-bless-texas