Barbequed Chuck Roast
4 pounds round, (7-bone chuck roast) --cut 2" thick
2 teaspoons meat tenderizer
3 green onions -- chopped
1 garlic clove
1/4 green pepper -- (diced)
2 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
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
minuets for total cooking time. Brush frequently during cooking with any