Barbecued Chuck Roast
Ingredients:
- 3 to 4 pound chuck roast, 2-1/2 to 3 inches thick
- 3 cloves garlic, minced, crushed or put through a press
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/3 cup sherry (just regular, dry sherry - not "cooking" sherry)
- 1 tablespoon soy sauce
- 1 teaspoon dry mustard
- freshly ground black pepper (several healthy grinds)
- 2 tablespoons tomato catsup
Preparation:
- Mix all marinade ingredients except the catsup. Pour over the roast (the one-gallon plastic zip-lock freezer bags are perfect for this) and marinate for at least 24 hours.
- 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. Put the cover on the grill.
- Mix the catsup into the marinade, and baste 4 or 5 times during grilling.
- It will take about 1 hour and 15 minutes for the roast to reach 160 degrees (medium). An instant-read meat thermometer is a handy thing to have for this.
- Makes 6 to 8 servings.
Total time: 25 Hr 30 Min