Email to Betty      

Beef - Grilled Chuck Roast, marinated.

This is the perfect way to have a patio party on a budget. One can use the lowest grade of beef and it will be very tender.

A warning. Be sure that all your guests like medium rare to medium meat. When I moved to the south, from Chicago, I did not know that most people in the south like everything well done. I had some gaging guests.

1/4 cup olive oil
4 large garlic cloves, finely minced
2 tablespoons soy sauce
1/2 teaspoon dry mustard
1 teaspoon dried rosemary, crushed
1/4 cup red wine vinegar
1/2 cup dry white wine ( I use Vermouth)
1 chuck roast 2 1/2 to 3 inches thick
1/4 cup ketchup
1 teaspoon worcestershire sauce
1 tablespoon steak sauce (I use A-1)

Heat oil gently with garlic until garlic starts to tan, do not let garlic brown
Add soy sauce, mustard, and rosemary.
Remove from heat, stir in wine and vinegar.

Pour sauce over beef in a non reactive pan, or heavy plastic bag. Marinate for 24 hours,turning frequently so that all will be well seasoned.

Just before grilling, remove meat from marinade. Pour marinade into a bowl, add rest of ingredients to marinade. Use this to baste.

Cook over hot coals turning and basting often with sauce. Cook 40 to 45 minutes. Meat will be charred on the outside and medium rare to medium on the inside.

In event there is any left over, refrigerate it. When cold, cut in thin slices, for sandwiches or steak salad. The flavor is wonerful.