Subject: Barbequed Chuck Roast
From: [email-masked] (Carey Starzinger)
Date: 22 Aug 1996 05:25:57 -0600
Newsgroups: rec.food.recipes

---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Barbequed Chuck Roast
 Categories: Barbeque, Beef
      Yield: 1 servings
 
      4 lb Round (7-bone chuck roast)
           -Cut 2" thick
      2 ts Meat tenderizer
      3 ea Green onions, chopped
      1 ea Garlic clove
    1/4 ea Green Pepper (diced)
      2 ea Stalks Celery, diced
    1/2 ts Oregano
    1/2 ts Rosemary
      1 ds Cayenne
      1 tb Worcestershire sauce
    3/4 c  Burgundy wine
      3 tb Peanut oil
 
  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 minutes for total cooking
  time. Brush frequently during cooking with any remaining
  marinade
  
  Source:  Best Barbeque Recipes by Mildred Fischer
-----

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