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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Bette Roman of Brookfield, Illinois won first place in a local recipe contest with this tasty roast. âIt's great for just the two of us or for company,â shares Bette. âI usually serve it with baked potatoes and corn-on-the-cob.â Ingredients:
1/4 cup red wine vinegar |
1/4 cup ketchup |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon worcestershire sauce |
2 teaspoons canola oil |
1 teaspoon brown sugar |
1 teaspoon prepared mustard |
1/4 teaspoon garlic salt |
1/4 teaspoon pepper |
1 boneless beef chuck roast (1-1/2 pounds), trimmed |
Directions:
1. In a small bowl, combine the first nine ingredients. Pour 1/4 cup into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Place beef over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices. Yield: 5 servings.
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