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| Wined and Dined Beef Roast
1 cup of garlic, minced
3 tablespoons of oil
1/2 cup of Red wine, dry
2 tablespoons of lemon juice
1 tablespoon of basil, minced
1/2 teaspoon of salt
1/2 teaspoon of dry mustard
3 pounds of Chuck roast ; 1 1/2 inch thick
2 tablespoons of Steak sauce, ie A1 |
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Instructions
Cook garlic in oil, but don't brown. Remove from heat and add wine, lemon juice, basil, salt and mustard. Prick roast on both sides with fork. Place roast and marinade in a plastic bag and refrigerate overnight or about 6 hours. Drain and reserve marinade. Grill over medium coals, 25-30 minutes on each side. Add steak sauce to marinade and over roast while grilling.
FROM: RALPH MOULTON (BFVR93A)
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