Shelly's Recipe

BARBECUED CHUCK ROAST

Category: Beef I - Roasts, Tenderloins, Misc

1 (3 to 4 lb) boneless chuck roast (2 to 3 inch thick)
4 cloves garlic, minced
1/4 cup olive oil
1 tsp dried whole rosemary, crushed
2 tsp soy sauce
1/2 tsp dry mustard
1/4 cup red wine vinegar and sherry
2 tbsp catsup
1 1/2 tsp commercial steak sauce
1/2 tsp Worcestershire sauce

Place roast in a large shallow container. Saute garlic in olive oil in a small skillet; add crushed rosemary, soy sauce, and dry mustard, stirring well. Remove from heat, and stir in red wine vinegar and sherry, if desired; pour over roast. Cover and refrigerate at least 8 hours, turning roast occasionally.

Remove roast from marinade, reserving marinade. Add catsup, steak sauce, and Worcestershire sauce to marinade, stirring well; baste roast with sauce. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Grill over hot coals 40 minutes or until thermometer registers 140 F (rare), 160 F (medium), or 170 F (well done). Turn roast and baste frequently with sauce. Let stand 10 to 15 minutes before slicing.