This flavor-packed roast, marinated in a blend of easy ingredients you probably have on hand, will get them to the table faster than you can holler "Come and get it!"
(4-lb.) beef chuck blade roast (2 inches thick)
cup soy sauce
cup red wine vinegar
to 2 garlic cloves, minced, or 1/2 to 1 teaspoon garlic powder
Trim fat from beef roast. In 12x8-inch (2-quart) glass baking dish or large resealable food storage plastic bag, combine all remaining ingredients; mix well. Add roast; turn to coat. Cover dish or seal bag. Refrigerate 6 hours or overnight, turning once or twice, to marinate.
Heat gas or charcoal grill. When grill is heated, remove roast from marinade; reserve and refrigerate marinade. Place roast on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cover grill; cook 50 to 75 minutes or until of desired doneness, turning once and basting with reserved marinade during last 15 minutes of cooking time. Discard any remaining marinade.
You can mince your own garlic or purchase it prechopped in jars in the produce department of the grocery store. One teaspoon minced garlic equals one to two garlic cloves.
For a quick side dish, grill tomato halves. Watch them closely - they don't take long to grill and soften.
To bake roast, place in shallow roasting pan; bake at 325°F. for 1 1/4 to 1 1/2 hours, turning once and basting with reserved marinade during last 15 minutes of baking time.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.