GRILLED OR BROILED SAVORY CHUCK ROAST
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, peeled and minced
- 6 tablespoons red wine vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1½ teaspoons finely snipped fresh rosemary leaves (no stems)
- or ½ teaspoon dried rosemary leaves
- ¼ teaspoon dry mustard
- 1 (2½ to 3-pound) boneless beef chuck roast, cut about 2 ½ to 3-inches thick
- 2 tablespoons tomato-base chili sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon commercial steak sauce of choice
- Salt and freshly ground black pepper to taste
- Sprigs of fresh rosemary for garnish
In a small heavy saucepan, heat olive oil over moderate heat; add garlic and sauté, stirring frequently, until golden in color. Blend in vinegar, soy sauce, rosemary, and dry mustard, blending well. Place roast in a deep medium bowl or large zip-lock plastic bag; pour marinade over roast, coating well with marinade. Cover bowl or seal bag and marinate for 24 hours in the refrigerator, turning roast in marinade occasionally.
Drain meat from marinade, reserving marinade. Add chili sauce, Worcestershire sauce, and steak sauce to reserved marinade, blending well. Arrange roast on grill rack in a charcoal grill firebox, about 6 inches above slow to medium charcoal coals (ash gray and glowing), or at medium level of a gas grill set at medium setting. Grill for about 10 minutes; baste roast with reserved marinade. Turn (over) roast, baste with sauce and grill for about 7 minutes. Continue basting roast with reserved marinade and turning (over) roast every 5 minutes for about 35 minutes or until desired doneness is achieved. Use a meat thermometer inserted into the center of the steak or steaks to ensure correct doneness. Internal temperature of roast will register 140 to 150 degrees F. for medium rare and 150 degrees F. for medium doneness. (Broiling or grilling time will also depend upon the thickness of the meat.) Sprinkle steak with salt and pepper after grilling meat to ensure juices being kept in meat.
Or, arrange roast on a rack in a broiler pan, about 6 to 8 inches from heat source; broil as previously directed for grilling. May also roast meat in a roasting pan in a preheated very hot oven (450 degrees F.) for 20 minutes; reduce heat to slow (325 degrees F.) and continue roasting, basting meat frequently as previously directed, about 50 minutes or until desired doneness is achieved.
With a sharp serrated knife, cut roast across the grain into slices. Arrange meat on a heated platter or individual plates. Garnish with sprigs of fresh rosemary.