Pot Roast - BBQ'd

By á-47

Ingredients

• 1/4 cup red wine vinegar
• 1/4 cup ketchup
• 2 Tbsp. soy sauce
• 1 Tbsp. worcestershire sauce
• 2 tea. canola oil
• 1 tea. brown sugar
• 1 tea. prepared mustard
• 1/4 tea. garlic salt
• 1/4 tea. pepper
• 1 boneless beef chuck roast (1 1/2 lb), trimmed

Preparation

Step 1

In a small bowl, combine all ingredients to make marinade. Pour 1/4 cup into a large ziplock bag and add roast. Refrigerate for 2-3 hours, turning several times. Refrigerate remaining marinade for basting.

Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Lightly oil grill rack.

Place beef over drip pan and grill, covered, over indirect medium heat for 1 1/2 to 1 3/4 hours or until tender, turning and basting occasionally with reserved marinade.

Cut into thin slices.