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Beef: Barbecued Chuck Roast

Source of Recipe

www.robbiehaf.com


List of Ingredients

4 pounds round roast, cut 2" thick
2 teaspoons unflavored meat tenderizer
3 green onions, chopped
1 clove garlic
1/4 medium green bell pepper, diced
2 stalks celery, diced
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 dash cayenne pepper
1 tablespoon Worcestershire sauce
3/4 cup burgundy wine
3 tablespoons peanut oil


Recipe

Slash fat edges of roast. Sprinkle both sides of roast evenly with meat tenderizer. Pierce meat deeply all over with fork. Place in shallow dish and top with green onions, garlic, green pepper, celery, oregano, rosemary, and cayenne pepper. Combine Worcestershire, wine, and oil and pour over meat. Refrigerate overnight, turning meat several times, each time spooning the chopped ingredients over top again. Sear both sides over glowing coals. Raise grill temperature and continue cooking, having meat about six inches from heat, until done as desired. Allow from 50 - 60 minues for total cooking time.