Barbecued Chuck Roast

• 2 cloves garlic, crushed
• 1/4 c. olive oil or salad oil
• 1 tsp. rosemary leaves, crushed
• 2 tsp. soy sauce
• 1/4 c. wine vinegar
• 1/4 c. apple juice
• 1/2 tsp. dry mustard
• 3 to 4 lb. chuck roast (2 1/2 to 3-inches thick)
• 2 Tbsp. catsup

1. Select a 3 to 4 pound chuck roast 2 1/2 to 3 inches thick. Place meat in shallow glass dish.
2. Place marinade over meat. Cover dish with plastic wrap.
3. Refrigerate 24 hours, turning meat frequently.
4. Remove meat from marinade.
5. Stir catsup into marinade.
6. Heat through on grill.
7. Brush on meat.
8. Place roast on grill 4 inches from medium coals.
9. Cook 1 to 1 1/4 hours or until tender.
10. Turn frequently and baste every 5 to 6 minutes with hot marinade.
11. Serve roast to desired doneness or rare in the middle and brown on the outside.
12. Cook and stir garlic in oil.
13. Add rosemary, mustard and soy sauce.
14. Remove from heat and stir in vinegar and juice.

garlic, olive oil, rosemary, soy sauce, wine vinegar, apple juice, dry mustard, chuck roast, catsup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242356 (may not work)