Barbequed Chuck Roast Recipe

• 4 lb Round (7-bone chuck roast) Cut 2" thick
• 2 tsp Meat tenderizer
• 3 x Green onions, minced
• 1 x Garlic clove
• 1/4 x Green Pepper (diced)
• 2 stalk Celery, diced
• 1/2 tsp Oregano
• 1/2 tsp Rosemary
• 1 dsh Cayenne
• 1 Tbsp. Worcestershire sauce
• 3/4 c. Burgundy wine
• 3 Tbsp. Peanut oil

1. Slash fat edges.
2. Sprinkle both sides of roast proportionately with meat tenderizer.
3. Pierce meat deeply all over with fork.
4. Place in shallow dish and top with green onions, garlic, green pepper, celery, oregano, rosemary and cayenne.
5. Combine worcestershire, burgundy and oil and pour over meat.
6. Chill overnight, turning meat several times, each time spooning the minced ingredients over top again.
7. Sear both sides over glowing coals.
8. Raise grill and continue cooking, haveing meat about six inches from heat, till done as desired.
9. Allow from 50 to 60 minues for total cooking time.
10. Brush frequently during cooking with any remaining marinade
11. for sauces, marinades, spice mixtures,seafood, sausages, dry-rubs, appetizers and Barbeque, etc.

tenderizer, green onions, garlic, green pepper, stalk celery, oregano, rosemary, cayenne, worcestershire sauce, burgundy wine, peanut oil

Taken from cookeatshare.com/recipes/barbequed-chuck-roast-78894 (may not work)