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Ingredients
- 1 lg. onion
- 4 tbsp. oil
- 3/4 c. red wine vinegar
- 1 teaspoon thyme
- 1/2 teaspoon salt
- Chuck roast or possibly other meat for marinating
Directions
- Brown onion in oil, add in red wine vinegar, thyme and salt. Heat to boiling. Allow to cold slightly. Pour over meat. Puncture meat on both sides with fork. Let sit at least 6-8 hrs. Can be done 2-3 days ahead. Turn and poke meat several times while marinating. Cook over charcoal. Can be basted with BBQ sauce although I usually don'teaspoon
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 808g | |
| Calories 1473 | |
| Calories from Fat 908 | 62% |
| Total Fat 101.81g | 127% |
| Saturated Fat 21.11g | 84% |
| Trans Fat 1.4g | |
| Cholesterol 300mg | 100% |
| Sodium 1492mg | 62% |
| Potassium 1874mg | 54% |
| Total Carbs 13.73g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.74g | 4% |
| Protein 113.56g | 182% |
