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A Cooking Adventure with Thom


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Barbecued Chuck Roast

Thom Hackett
Servings: 6

 

 

Easy, easy, easy to prepare.

 

Ingredients


3 pounds chuck or arm roast

2 tablespoons tomato catsup

 

Marinade:

2 cloves garlic, crushed

cup olive oil

1 teaspoon rosemary leaf, crushed

teaspoon dry mustard

2 teaspoons soy sauce

cup wine vinegar

cup sherry

Cooking Method


MARINADE: 

  1. Cook and stir garlic in oil.

  2. Add rosemary, mustard and soy sauce. 

  3. Remove from heat and stir in vinegar and wine.

Place meat in shallow glass dish:

  1. Pour Marinade over meat. 

  2. Cover dish with plastic wrap. 

  3. Refrigerate 24 hours, turning meat frequently.

  4. Remove meat from marinade. 

  5. Stir 2 tablespoons catsup into marinade.

  6. Heat through on grill.

  • Brush marinade mixture on meat. 

  • Place roast on grill 4 inches from medium coals.

  • Cook 1 to 1 hours or until tender, turning frequently and basting every 5 to 6 minutes with hot marinade. 

  • Serve roast rare in the middle and browned on the outside.

     
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