- Posted February 17, 2013 by
Grilled Chuck Roast
With a crispy “bark” on the outside and tender, juicy meat on the inside, it’s hard to beat grilled roasts.Videos cooking recipes can be viewed to learn more tips.
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• ¼ teaspoon dry mustard
• 1 teaspoon soy sauce
• ¼ teaspoon dry rosemary
• ¼ teaspoon Worcestershire sauce
• 2 tablespoons wine vinegar
• 1/4 cup dry white wine
• 1 ½ teaspoons meat seasoning sauce
• 1 (5 lb.) chuck roast, cut 2 ½ inches thick
1 Place the oil in a skillet placed over low heat. Once the oil is heated, add the garlic and sauté until just softened. Add the mustard, soy sauce, and rosemary and stir well
2 Remove the skillet from the stove and add the vinegar, wine, Worcestershire sauce, and seasoning sauce. Stir well. Pour this mixture over the roast. There are some video for cooking recipes that you can see for proper execution. Cover loosely with foil and refrigerate for at least 12 hours, turning the meat over occasionally.
3 Remove the roast to a clean plate and allow to come to room temperature. In the meantime, preheat the grill. Just before grilling, brush the roast with the marinade and lightly coat the grill with oil and place 4 to 6 inches above a solid bed of glowing coals.
4 Cook the roast on the grill , turning once. Baste now and then with the marinade. Cook for about 55 minutes, or until cooked to the desired doneness. If covered, the cooking time can be reduced by about 10 minutes.