Charcoaled Chuck Roast Recipe

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Charcoaled Chuck Roast Ingredients

1 3 to 3 1/2 lb. boneless
1 chuck roast
2 tsp seasoned meat tenderizer
1 cup red wine vinegar
1/4 cup olive oil
3 tbsp lemon juice
1 tbsp instant minced onion
2 tbsp dried thyme leaves
1 bay leaf, crushed
1 tsp medium-grind black pepper

A Recipe for
Charcoaled Chuck Roast

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Charcoaled Chuck Roast

If the headache would only precede the intoxication, alcoholism would be a virtue.
Samuel Butler

Charcoaled Chuck Roast Directions

Sprinkle one side of roast with 1 tsp. meat tenderizer.Pierce deeply
with a fork and turn over.Repeat with other side of roast. Let stand
30 minutes. In a 2 qt. glass baking dish,combine vinegar,oil,lemon
juice, onion,thyme and bay leaf.Add roast and turn to coat.Cover with
plastic wrap and refrigerate at least six hours or overnight, turning
roast and spooning marinade over it periodically. Light charcoal in
outdoor grill.Discard marinade and scrape onion and herbs off meat to
prevent them from burning when grilled.Sprinkle meat with pepper and
place in same dish.Cover again and microwave on high 5 minutes.Turn
roast over and microwave on high 5 minutes more.Immediately,grill
over hot coals for 30 to 30 minutes for medium doneness.Slice meat
diagonally,serving juices with meat.Makes 8 to 10 servings.

Serves: 10

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Charcoaled Chuck Roast Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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