"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Barbecued Chuck Roast Recipe

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This recipe for Barbecued Chuck Roast, by , is from J.C.'S Country Cookin, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, August 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 pound chuck roast, 2-1/2 to 3 inches thick
3 cloves garlic, minced, crushed or put through a press
1/4 cup red wine vinegar
1/4 cup olive oil
1/3 cup sherry (just regular, dry sherry - not "cooking" sherry)
1 tablespoon soy sauce
1 teaspoon dry mustard
freshly ground black pepper (several healthy grinds)
2 tablespoons tomato catsup

Directions:
Directions:
Mix all marinade ingredients except the catsup. Pour over the roast (the one-gallon plastic zip-lock freezer bags are perfect for this) and marinate for at least 24 hours.

When your grill is ready, remove the roast from the marinade (reserve the marinade!) and put it on the grill, 4 to 5 inches from medium coals. Put the cover on the grill. Mix the catsup into the marinade, and baste 4 or 5 times during grilling. It will take about 1 hour and 15 minutes for the roast to reach 160 degrees (medium). An instant-read meat thermometer is a handy thing to have for this

Number Of Servings:
Number Of Servings:
Makes 6 to 8 servings

 

 

 

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