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Add a photoServings: 12
Ingredients
- 4 tbsp. extra virgin olive oil
- 4 cloves garlic, crushed
- 1/2 teaspoon dry mustard
- 2 teaspoon soy sauce
- 1 teaspoon rosemary
- 1/2 c. vinegar
- 1/2 c. sauterne
- 4 pound chuck roast (2 1/2 to 3 inch thick)
- 4 tbsp. catsup
- 3 teaspoon bottled steak sauce
- 1 teaspoon Worcestershire sauce
Directions
- The day before, heat oil in saucepan. Add in garlic, mustard, soy sauce and rosemary. Cook 1 minute, stirring constantly. Remove from heat. Stir in vinegar and sauterne.
- Put beef in bowl or possibly crock; pour vinegar mix over it. Chill for 24 hrs, turning 4 or possibly 5 times.
- The next day, prepare a charcoal fire.
- Remove meat from marinade.
- Add in remaining ingredients to marinade, blend well and simmer.
- Brush meat well with marinade; grill, basting frequently during cooking. Keep the sauce simmering. If it gets thick, add in a little extra virgin olive oil.
- For rare in the middle and charred on the outside, grill for about 20 min on each side. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 351 | |
| Calories from Fat 182 | 52% |
| Total Fat 20.28g | 25% |
| Saturated Fat 6.29g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 235mg | 10% |
| Potassium 575mg | 16% |
| Total Carbs 2.07g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.36g | 1% |
| Protein 37.54g | 60% |
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