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Ingredients
- Marinade:
- 3 pounds chuck or arm roast
- 2 tablespoons tomato catsup
- 2 cloves garlic, crushed
- 1/4 cup olive oil
- 1 teaspoon rosemary leaf, crushed
- 1/4 teaspoon dry mustard
- 2 teaspoons soy sauce
- 1/4 cup wine vinegar
- 1/4 cup sherry
Details
Servings 6
Adapted from thomcooks.com
Preparation
Step 1
MARINADE:
1. Cook and stir garlic in oil.
2. Add rosemary, mustard and soy sauce.
3. Remove from heat and stir in vinegar and wine.
Place meat in shallow glass dish:
1. Pour Marinade over meat.
2. Cover dish with plastic wrap.
3. Refrigerate 24 hours, turning meat frequently.
4. Remove meat from marinade.
5. Stir 2 tablespoons catsup into marinade.
6. Heat through on grill.
Brush marinade mixture on meat.
1. Place roast on grill 4 inches from medium coals.
2. Cook 1 to 1¼ hours or until tender, turning frequently and basting every 5 to 6 minutes with hot marinade.
Serve roast rare in the middle and browned on the outside.
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