Beer-Marinated Chuck Roast

• One 3- to 3 1/2-pound boneless chuck roast, 3 inches thick
• 1 cup beer
• 1/2 cup vegetable oil
• 2 tablespoons freshly squeezed lemon juice
• 1 garlic clove, minced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dry mustard
• 2 teaspoons fresh rosemary leaves, or 1 teaspoon dried
• 1/2 teaspoon dried oregano or thyme

1. Place the roast in a gallon-sized zip-top plastic bag.
2. Add all the remaining ingredients and seal the bag.
3. Refrigerate overnight.
4. Position the oven racks so that the top rack is in the center of the oven.
5. Preheat the oven to convection roast at 400F.
6. Coat the roasting rack with nonstick spray; place the roast on the rack in a shallow roasting pan and brush with the marinade.
7. Discard the remaining marinade.
8. Roast for 55 to 60 minutes or until the oven probe or an instant-read thermometer registers 135F for medium rare.
9. Remove the roast from the oven and let it rest for 10 minutes.
10. The temperature will rise as the roast rests.
11. To carve, cut the roast diagonally across the grain.

chuck roast, beer, vegetable oil, freshly squeezed lemon juice, garlic, kosher salt, freshly ground black pepper, dry mustard, rosemary, oregano

Taken from www.epicurious.com/recipes/food/views/beer-marinated-chuck-roast-372448 (may not work)