Grilled Chuck Roast
- 1 (3 - 4 lb) boneless chuck roast, about 2 inches thick and trimmed of excess fat
- 4 cloves garlic, minced
- 1/3 cup olive oil
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons soy sauce
- 2 teaspoons Dijon-style mustard
- 1/4 cup red wine vinegar
- 1/4 cup sherry
- 2 tablespoons catsup
- 1-1/2 teaspoons commercial steak sauce
- 1/2 teaspoon Worcestershire sauce
Heat olive oil in saute pan and when warm, but not too hot, toss in garlic. Cook, stirring for 1 minute, then lower heat. Remove from heat and allow to cool to lukewarm. Add rosemary, soy sauce, and mustard. Mix to combine, preferably using a whisk. Stir in red wine vinegar and sherry, whisking again to combine.
Put roast in an ample-sized container, whether a roasting pan or large mixing bowl, and pour sauce over meat. Turn to coat with marinade. Cover with plastic wrap, and refrigerate for a minimum of 8 hours, turning roast occasionally.
Remove roast from marinade. Reserving marinade for basting while grilling. Stir in catsup, steak sauce, and Worcestershire sauce to reserved marinade, stirring to combine. Brush roast with sauce - this is the first basting.
Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Grill over hot coals 40 minutes or until thermometer registers 140 F (rare), 160 F (medium), or 170 F (well done). Turn roast and continually baste, baste baste. When done to preference, allow meat to stand 10 to 15 minutes before slicing. This settles the juices.