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Ingredientes
- 2 cloves garlic, crushed
- 1/4 c. extra virgin olive oil or possibly salad oil
- 1 teaspoon rosemary leaves, crushed
- 1/2 teaspoon dry mustard
- 2 teaspoon soy sauce
- 1/4 c. wine vinegar
- 1/4 c. sherry or possibly apple juice
Direcciones
- Cook and stir garlic in oil; add in rosemary, mustard and soy sauce. Remove from heat and stir in vinegar and sherry.
- Makes 3/4 c..
- Select a 3 to 4 lb. chuck roast, 2 1/2 to 3 inches thick. Prepare Marinade (above recipe). Place roast in glass dish and pour marinade over roast. Cover dish with plastic wrap. Chill 24 hrs, turning meat frequently. Remove meat from marinade. Stir 2 Tbsp. catsup into marinade; heat through on grill. Brush marinade on meat.
- Place roast on grill 4 inches from medium coals. Cook 1 to 1 1/4 hrs or possibly till tender, turning frequently and basting every 5 or possibly 6 min with warm marinade. Serve roast rare in center, browned on the outside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 2 servings | |
| Calories 301 | |
| Calories from Fat 240 | 80% |
| Total Fat 27.16g | 34% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 319mg | 13% |
| Potassium 68mg | 2% |
| Total Carbs 5.84g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.42g | 2% |
| Protein 0.65g | 1% |
