Grilled Chuck Roast - Marinated and Smoky
The perfect method for marinating and grilling this less expensive cut of beef.
Ingredients
- 2-3 pounds beef chuck roast
- 2 cloves garlic minced
- 2 Tablespoons olive oil
- ½ cup red wine vinegar
- ⅓-1/2 cup ketchup
- 1 Tablespoon worcestershire sauce
- 1 teaspoon sugar
- 3-4 leaves basil
Instructions
- Cook garlic in oil in small skillet over medium heat, 2-3 minutes or until fragrant. Remove from heat.
- Stir in vinegar, ketchup, worcestershire sauce, sugar and basil.
- Slash fat edges of roast and pierce both sides all over with a fork.
- Place meat in plastic bag. Pour marinade over meat.
- Refrigerator overnight (10-24 hours), turning several times if possible.
- Drain meat, reserving marinade and dividing.
- Grill over medium coals or at medium heat on your gas grill for 25 minutes, brushing with marinade.
- Turn, grilling 20-25 minutes more or until desired temperature is reached.
- Heat remaining marinade and serve with sliced roast. Can also be served with chimichurri sauce.
Nutrition
Serving: 15 ouncesCalories: 338kcalCarbohydrates: 5gProtein: 29gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 104mgSodium: 273mgPotassium: 579mgFiber: 1gSugar: 4gVitamin A: 104IUVitamin C: 1mgCalcium: 34mgIron: 3mg
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