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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I grew up eating Iowa beef. This tasty, mouthwatering recipe was one of my favorites as a child, and I've been making it for years as an adult!—Shary Geidner, Clear Lake, Iowa Ingredients:
1 boneless beef chuck roast (3 pounds) |
1/3 cup tarragon wine vinegar |
1/4 cup olive oil |
1 envelope zesty italian salad dressing mix |
1/2 teaspoon meat tenderizer, optional |
Directions:
1. Pierce meat generously with meat fork; turn meat and pierce again. In a large resealable plastic bag, combine the vinegar, oil, salad dressing mix and meat tenderizer if desired. Add roast; seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning often.
2. Grill over medium heat for 6-9 minutes on each side or until meat reaches desired doneness. Yield: 6-8 servings.
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