Chef'S Chuck Roast
|Garlic||2 Clove (10 gm) (Minced/Pressed)|
|Olive oil/Salad oil||2 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Soy sauce||1 Teaspoon|
|Wine vinegar||2 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Meat seasoning sauce||1 1⁄2 Teaspoon|
|Chuck roast||1 , cut 2 1/2 inches thick|
Cook garlic in oil over low heat, just until it softens (do not brown).
Add mustard, soy, and rosemary.
Remove from heat and stir in vinegar, wine, worcestershire, and seasoning sauce.
Pour over meat, cover, and refrigerate until next day, turning occasionally.
Lift meat from marinade and drain briefly
Brush roast with some of the marinade before placing on a lightly greased grill 4 to 6 inches above a solid bed of glowing coals.
Cook, turning once and basting occasionally with reserved marinade, for about 55 minutes or until well browned on both sides and done to your liking when slashed.
For covered grills, reduce cooking time by about 10 minutes.