Difference between revisions of "Directory:KJ Kitchens/Barbecued Chuck Roast"

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(Barbecued Chuck Roast)
 
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Barbecued Chuck Roast
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{{OMG300}}
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=== Ingredients: ===
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* 4 pounds round (7-bone [[Recipe Ingredient:=chuck roast]]), cut 2" thick  
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* 4 pounds round (7-bone chuck roast), cut 2" thick  
 
 
* 2 teaspoons meat tenderizer  
 
* 2 teaspoons meat tenderizer  
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* 3 each green onions, chopped  
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* 3 each [[Recipe Ingredient:=green onions]], chopped  
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* 1 each garlic clove  
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* 1 each [[Recipe Ingredient:=garlic]] clove  
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* 1/4 each green pepper (diced)  
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* 1/4 each [[Recipe Ingredient:=green pepper]] (diced)  
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* 2 each stalks celery, diced  
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* 2 each stalks [[Recipe Ingredient:=celery]], diced  
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* 1/2 teaspoon oregano  
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* 1/2 teaspoon [[Recipe Ingredient:=oregano]]
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* 1/2 teaspoon rosemary  
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* 1/2 teaspoon [[Recipe Ingredient:=rosemary]]
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* 1 dash cayenne  
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* 1 dash [[Recipe Ingredient:=cayenne]]
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* 1 tablespoon Worcestershire sauce  
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* 1 tablespoon [[Recipe Ingredient:=Worcestershire sauce]]
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* 3/4 cup burgundy wine  
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* 3/4 cup burgundy [[Recipe Ingredient:=wine]]
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* 3 tablespoons peanut oil  
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* 3 tablespoons [[Recipe Ingredient:=peanut oil]]
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=== Directions: ===
 
Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.  
 
Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.  
 
Pierce meat deeply all over with fork.  
 
Pierce meat deeply all over with fork.  
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50 to 60 minues for total cooking time. Brush frequently during cooking with  
 
50 to 60 minues for total cooking time. Brush frequently during cooking with  
 
any remaining marinade.
 
any remaining marinade.
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[[Recipe Name:=Barbecued Chuck Roast]]
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[[Recipe Contributor:=KJ Kitchens]]
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=== Share this page ===
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<sharethis />
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[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
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[[Category:Recipes]]
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[[Category:Barbecue Recipes]]

Latest revision as of 20:25, 11 May 2010


Ingredients:

  • 4 pounds round (7-bone chuck roast), cut 2" thick
  • 2 teaspoons meat tenderizer
  • 3 each green onions, chopped
  • 1 each garlic clove
  • 1/4 each green pepper (diced)
  • 2 each stalks celery, diced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon rosemary
  • 1 dash cayenne
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup burgundy wine
  • 3 tablespoons peanut oil

Directions:

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 minues for total cooking time. Brush frequently during cooking with any remaining marinade.

Barbecued Chuck Roast KJ Kitchens

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