Barbecued Chuck Roast Recipe

• California Marinade (see below)
• 3 lb beef chuck roast -- 2 1/2 to 3 inches thick (3 to 4-pounds)
• 2 Tbsp. ketchup
• 2 x cloves garlic -- crushed
• 1 Tbsp. minced fresh rosemary Or possibly 1 tsp dry rosemary leaves, crushed
• 1/2 tsp grnd mustard (dry)
• 2 tsp soy sauce
• 1/4 c. olive or possibly vegetable oil
• 1/4 c. red wine vinegar Or possibly 1/4 c. cider vinegar
• 1/4 c. sherry Or possibly 1/4 c. apple juice

1. Prepare California Marinade in shallow nonmetal dish or possibly resealable plastic bag.
2. Add in beef to marinade, turning to coat with marinade.
3. Cover dish or possibly seal bag and chill, turning beef frequently, at least 8 hrs but no longer than 24 hrs.
4. Brush grill rack with vegetable oil.
5. Heat coals or possibly gas grill for direct heat.
6. Remove beef from marinade.
7. Insert barbecue meat thermometer so tip is in center of beef and not touching bone.
8. Place marinade in heatproof container; stir in ketchup.
9. Heat marinade mix on grill, stirring occasionally, till heated through; brush over beef.
10. Grill beef uncovered 4 to 5 inches from MEDIUM heat 1 to 1 1/4 hrs, turning and brushing every 10 min with warm marinade, till medium doneness (155 F on meat thermometer).
11. Throw away any remaining marinade.
12. Serves 6

california marinade, beef chuck roast, ketchup, garlic, fresh rosemary, soy sauce, olive, red wine vinegar, sherry

Taken from cookeatshare.com/recipes/barbecued-chuck-roast-78540 (may not work)