1 (3 to 4) pounds chuck roast
1/4 cup olive oil
1/2 teaspoon dry mustard
1/4 cup wine vinegar
2 Tablespoons catsup
1 1/2 teaspoon steak sauce
4 cloves garlic, minced
1 teaspoon rosemary
2 teaspoon soy sauce
1/4 cup Sherry (optional)
1/2 teaspoon worcestershire sauce
Select U.S. choice chuck roast 2 1/2 to 3
inches thick. sauté garlic in olive oil, add rosemary, mustard and soy
sauce. Remove from heat add vinegar and sherry. Cover and place in
refrigerator. Turn meat occasionally. Brush marinate over as it cooks.
Cooking to forty minutes will make this rare inside, crusty on outside. |
