16 January, 2019
Barbequed Chuck Roast
- 4 lb round (7-bone chuck roast) cut 2″ thick
- 2 teaspoons meat tenderizer
- 3 green onions, chopped
- 1 garlic clove
- 1/4 green bell pepper (diced)
- 2 stalks celery, diced
- 1/2 teaspoon oregano
- 1/2 teaspoon rosemary
- 1 dash cayenne
- 1 tablespoon Worcestershire sauce
- 3/4 cup Burgundy wine
- 3 tablespoons peanut oil
Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer. Pierce meat deeply all over with fork.
Place in shallow dish and top with green onions, garlic, green pepper, celery, oregano, rosemary and cayenne.
Combine worcestershire, burgundy and oil and pour over meat.
Refrigerate overnight, turning meat several times, each time spooning the chopped ingredients over top again.
Sear both sides over glowing coals. Raise grill and continue cooking, have meat about six inches from heat, until done as desired. Allow from 50 to 60 minutes for total cooking time.
Brush frequently during cooking with any remaining marinade
|Amount Per Serving|
|% Daily Value*|
|Total Fat 22.98 g||35.4%|
|Saturated Fat 7.6 g||38%|
|Trans Fat 0.75 g|
|Cholesterol 194.15 mg||64.7%|
|Sodium 264.46 mg||11%|
|Total Carbohydrate 3.3 g||1.1%|
|Dietary Fiber 0.57 g||2.3%|
|Sugars 0.77 g|
|Protein 64.57 g|
|Vitamin A 2.06 %||Vitamin C 7.02 %|
|Calcium 5.32 %||Iron 46.77 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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