Barbecued Chuck Roast
|Boneless chuck roast||4 Pound|
|Garlic||4 Clove (20 gm), minced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Dried rosemary||1 Teaspoon, crushed|
|Soy sauce||2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Steak sauce||1 1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
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° (rare), 160° (medium), or 170° (well done).
Turn roast and baste frequently with sauce.
Let stand 10 to 15 minutes before slicing.