Shelly's Recipe

MARINATED GRILLED CHUCK ROAST

Category: Roasts/Tenderloin - Beef

3-4 lbs beef chuck roast, about 2 1/2 to 3 inches thick

Marinade
2 clove garlic, crushed
1 tsp dried rosemary leaves, crushed
1/2 tsp dry mustard
2 tsp soy sauce
1/4 cup olive oil, red wine or cider vinegar and sherry or apple juice

Combine marinade ingredients in a reseable bag and add beef turning to coat. Seal and refrigerate, turning bag frequently, at least 8 hour but no longer than 24 hours. Remove meat from marinade and insert meat thermometer. Place marinade in a saucepan and stir in ketchup. Heat mixture on grill, stirring occasionally until heated through.

Prepare grill for direct heat over medium coals. Brush grill rack with vegetable oil. Place meat on rack and brush with marinade. Grill, uncovered, 4-5 inches from heat source for 1 to 1 1/4 hours, turning and brushing every 10 minutes with marinade, until thermometer reaches 150. Remove roast from grill and cover with foil. Allow to rest about 10 minutes before slicing. Discard any remaining marinade.