Serves: 6
1. Make California Marinade.
2. Place beef in resealable plastic food-storage bag or shallow glass or plastic dish. Pour marinade over beef turn beef to coat with marinade. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning beef frequently.
3. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat (page 332).
4. Remove beef from marinade reserve marinade. Insert barbecue meat thermometer so tip is in center of beef and does not touch bone. Place marinade in heatproof container. Heat marinade mixture on grill, stirring occasionally, until heated through brush over beef.
5. Grill beef uncovered 4 to 5 inches from medium heat 1 hour to 1 hour 15 minutes, turning and brushing every 10 minutes with hot marinade, until thermometer reads 155° (medium doneness). Discard any remaining marinade.
California Marinade
1/4 cup olive or vegetable oil
1/4 cup red wine or cider vinegar
1/4 cup sherry or apple juice
1 tablespoon chopped fresh or 1 teaspoon dried
rosemary leaves, crumbled
2 tablespoons ketchup
2 teaspoons soy sauce
1/2 teaspoon ground mustard
2 cloves garlic, finely chopped
Mix all ingredients.
NUTRITION FACTS: 1 Serving: Calories 475 (Calories from Fat 340) Fat 38g (Saturated 14g) Cholesterol 105mg Sodium 170mg Carbohydrate 3g (Dietary Fiber 0g) Protein 30g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 16% DIET EXCHANGES: 4 High-Fat Meat 1 1/2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Barbecued Chuck Roast recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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