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Marinated Rolled Chuck Roast Recipe

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This recipe for Marinated Rolled Chuck Roast, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Saturday, November 26, 2005


3-4 lbs. boneless, rolled, tied chuck roast
1/2 cup dry sherry
1/4 cup red wine vinegar
1/4 cup olive or vegetable oil
4 cloves garlic, minced
2 tsp. dry mustard
2 tsp. soy sauce
2 tsp. dried rosemary
2 tsp. salt
1 Tbsp. Dijon-style mustard
Spiced crab apples and watercress for garnish (optional)

Place meat in a deep stainless steel or glass bowl. Mix together sherry, vinegar, oil, garlic, dry mustard, soy sauce, rosemary, and salt. Pour over meat; turn to coat all sides well. Cover and refrigerate 24 hours, turning once or twice. Place meat on roasting rack in shallow pan. Insert meat thermometer into center of thickest muscle. Brush a thick coating of marinade over top of meat. Roast at 325F until meat thermometer registers 135F-145F for rare to medium rare, or 155F-165F for medium to well done. Brush with more marinate. After 45 minutes, pour remaining marinade into pan and roast until done. Remove roast from pan. Heat pan juices and marinade to boiling over high heat. Whisk in mustard; boil until sauce is shiny and slightly thickened. Pour over meat to glaze. Slice thinly, and add garnish. Serves 6.




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