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Barbequed Chuck Roast - Mildred Fischer

Anonymous Tue May 23 19:26:03 2006

4 pounds round, (7-bone chuck roast)

--cut 2

Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer. Pierce meat

deeply all over with fork. Place in shallow dish and top with green onions, garlic, green

pepper, celery, oregano, rosemary and cayenne. Combine Worcestershire, burgundy and

oil and pour over meat. Refrigerate overnight, turning meat several times, each time

spooning the chopped ingredients over top again. Sear both sides over glowing coals.

Raise grill and continue cooking, having meat about six inches from heat, until done as

desired. Allow from 50 to 60 minuets for total cooking time. Brush frequently during cooking

with any remaining marinade Posted to the BBQ List by Carey Starzinger on Aug 02, 1996.

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