Shelly's Recipe

BRAZILIAN-STYLE BEEF

Category: Beef Steaks

1 (4 lb) chuck roast, cut 2 1/2 inch thick
1 cup ketchup
1/3 cup vinegar
1/4 cup cooking oil
2 tbsp instant coffee
1 tsp salt, chili powder and celery seed
1/2 tsp pepper
1/8 tsp garlic powder
3-4 dashes hot sauce
1/2 cup water

Let roast sit at room temperature 30 minutes before preparing. Trim fat on the outside of the roast every 1/2 inch or so, not cutting into the meat. To keep from curling when grilled. Mix remaining ingredients in a saucepan and simmer for 10 minutes. Cool to room temperature.

Place the roast in a resealable bag and pour on the marinade. Refrigerate for 8 hours or overnight, turning several times. Remove the roast from the marinade and pat dry with paper towels. Reserve the marinade.

Grill the roast over medium heat for 20-25 minutes. Baste with the reserved marinade and turn. Turn and baste every 15 minutes until desired doneness is reach. Let roast rest for 15 minutes before slices across the grain.