Barbecued Chuck Roast

Serves: 6-8

Select a 3 – 4 pound beef chuck roast, 2 ½ to 3 inches thick.

Place meat in shallow glass dish; pour California Marinade (below) over meat. Cover dish with plastic wrap. Refrigerate 24 hours, turning meat frequently.

Remove meat from marinade. Stir 2 tablespoons catsup into marinade; heat through on grill. Brush on meat. Place roast on grill 4 inches from medium coals.

Cook 1 to 1 ¼ 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.

California Marinade:

Ingredients:

2 cloves garlic, crushed

¼ cup olive oil or salad oil

1 teaspoon rosemary leaves, crushed

½ teaspoon dry mustard

2 teaspoons soy sauce

¼ cup wine vinegar

¼ cup sherry or apple juice

Method:

Cook and stir garlic in oil; add rosemary, mustard and soy sauce. Remove from heat and stir in vinegar and juice.