Wined And Dined Beef Roast
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||3 Tablespoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Dried basil||1 Teaspoon, crushed|
|Dry mustard||1⁄2 Teaspoon|
|Beef chuck roast||3 Pound, cut 1 1/2 inches thick|
|Bottled steak sauce||2 Tablespoon|
Cook garlic in oil; remove from heat.
Add wine, lemon juice, basil, dry mustard, and 1/2 teaspoon salt.
Prick roast on both sides with long-tined fork; place in plastic bag and set in deep bowl.
Pour in marinade; close bag.
Marinate overnight in refrigerator, turning roast in bag or pressing marinade against roast occasionally.
Drain meat, reserving marinade.
Remove excess moisture from roast with paper toweling.
Add steak sauce to reserved marinade.
Grill over medium coals 25 to 30 minutes on each side for medium doneness.
Brush with marinade.