This recipe is originally from Texas Cooking Rcipe back on 6/10/07, but after tinkering with it, I think my version is much better (natch!). This is great for a backyard barbecue with a few friends.
Serves 8

3 to 4 pound chuck roast, 2-1/2 to 3 inches thick
4 cloves garlic, minced, crushed or put through a press
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup sherry (just regular, dry sherry - not "cooking" sherry)
2 tablespoon soy sauce
2 teaspoon dry mustard
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Freshly ground black pepper
2 tablespoons tomato ketchup
Kosher salt to taste, if needed

Mix all marinade ingredients except the ketchup. Pour over the roast (the one-gallon plastic zip-lock freezer bags are perfect for this) and marinate for at least 24 hours.

When your grill is ready, remove the roast from the marinade, pat it slightly dry with paper towels. and put it on the grill, 4 to 5 inches from medium coals. Reserve the marinade in a small saucepan. Put the cover on the grill. Mix the ketchup into the marinade nad keep the marinade warm over a "simmer burner". Baste the roast 4 or 5 times during grilling. It will take about 1 hour and 15 minutes for the roast to reach 160 degrees (medium) on an instant-read meat thermometer.

Transfer the roast to a large platter and tent with foil to keep warm. Let sit for 10-15 minutes. Meanwhile, bring remaining marinade to a boil and cook about 5 minutes until the sauce is slightly thickened. Taste and adjust seasoning if needed. Slice the roast and serve with the sauce drizzled over or on the side as a condiment.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved