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Raciónes: 6

Ingredientes

Cost per serving $0.40 view details
  • California Marinade (see below)
  • 3 lb beef chuck roast -- 2 1/2 to 3 inches thick (3 to 4-pounds)
  • 2 Tbsp. ketchup
  • 2 x cloves garlic -- crushed
  • 1 Tbsp. minced fresh rosemary Or possibly 1 tsp dry rosemary leaves, crushed
  • 1/2 tsp grnd mustard (dry)
  • 2 tsp soy sauce
  • 1/4 c. olive or possibly vegetable oil
  • 1/4 c. red wine vinegar Or possibly 1/4 c. cider vinegar
  • 1/4 c. sherry Or possibly 1/4 c. apple juice

Direcciones

  1. Prepare California Marinade in shallow nonmetal dish or possibly resealable plastic bag.
  2. Add in beef to marinade, turning to coat with marinade. Cover dish or possibly seal bag and chill, turning beef frequently, at least 8 hrs but no longer than 24 hrs.
  3. Brush grill rack with vegetable oil. Heat coals or possibly gas grill for direct heat.
  4. Remove beef from marinade. Insert barbecue meat thermometer so tip is in center of beef and not touching bone. Place marinade in heatproof container; stir in ketchup. Heat marinade mix on grill, stirring occasionally, till heated through; brush over beef.
  5. Grill beef uncovered 4 to 5 inches from MEDIUM heat 1 to 1 1/4 hrs, turning and brushing every 10 min with warm marinade, till medium doneness (155 F on meat thermometer). Throw away any remaining marinade.
  6. Serves 6

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Nutrition Facts

Amount Per Serving %DV
Serving Size 260g
Recipe makes 6 servings
Calories 559  
Calories from Fat 295 53%
Total Fat 32.75g 41%
Saturated Fat 9.79g 39%
Trans Fat 0.0g  
Cholesterol 150mg 50%
Sodium 331mg 14%
Potassium 852mg 24%
Total Carbs 3.79g 1%
Dietary Fiber 0.4g 1%
Sugars 2.0g 1%
Protein 56.33g 90%
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