Barbecued Chuck Roast

Barbecued Chuck Roast

Ingredients

• 1/4 cup each red wine vinegar and ketchup
• 2 tbs reduced-sodium soy sauce
• 1 tbs Worcestershire sauce
• 2 tsp canola oil
• 1 tsp each brown sugar and mustard
• 1/4 tsp each garlic salt and pepper
• 1 ( 1 1/2-lb) boneless beef chuck roast, trimmed

Method

1. Combine first 9 ingredients and pour 1/4 cup of this mixture into a large resealable bag.  Add meat and seal bag; turn to coat.  Refrigerate for about 2 and a half hours, turning several times.  Cover and refrigerate remaining marinade.
2. Add a drip pan to the grill and coat grill rack with cooking spray.
3. Drain and discard marinade from meat and grill, covered, over indirect medium heat for about an hour and a half, turning and basting occasionally with reserved marinade.  Cut into thin slices and serve hot.