Barbecued Chuck Roast

Thom Hackett
Servings: 6

Easy, easy, easy to prepare.

Ingredients

3 pounds chuck or arm roast

2 tablespoons tomato catsup

Marinade:

2 cloves garlic, crushed

¼ cup olive oil

1 teaspoon rosemary leaf, crushed

¼ teaspoon dry mustard

2 teaspoons soy sauce

¼ cup wine vinegar

¼ cup sherry

Cooking Method

MARINADE: 

1. Cook and stir garlic in oil.

2. Add rosemary, mustard and soy sauce. 

3. Remove from heat and stir in vinegar and wine.

Place meat in shallow glass dish:

1. Pour Marinade over meat. 

2. Cover dish with plastic wrap. 

3. Refrigerate 24 hours, turning meat frequently.

4. Remove meat from marinade. 

5. Stir 2 tablespoons catsup into marinade.

6. Heat through on grill.

• Brush marinade mixture on meat. 

• Place roast on grill 4 inches from medium coals.

• Cook 1 to 1¼ hours or until tender, turning frequently and basting every 5 to 6 minutes with hot marinade. 

• Serve roast rare in the middle and browned on the outside.