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Printer Friendly Copy
Cooking for 2 Magazine
Servings: 2
Bette Roman of Brookfield, Illinois won first place in a local recipe contest
with this tasty roast. “It's great for just the two of us or for company,”
shares Bette. “I usually serve it with baked potatoes and corn-on-the-cob.”
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Ingredients
¼
cup red wine vinegar
¼
cup ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons canola oil
1 teaspoon brown sugar
1 teaspoon prepared mustard
¼
teaspoon garlic salt
¼
teaspoon pepper
1 boneless beef chuck roast (1½
pounds), trimmed
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Cooking Method
In a small bowl, combine the first nine ingredients. Pour
¼
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 1½
to 1¾
hours or until tender, turning and basting occasionally with
reserved marinade. Cut into thin slices. |
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