Wined & Dined Beef Roast
Yield
6 servingsPrep
20 minCook
40 minReady
7 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
garlic cloves
minced |
|
| 3 | tablespoons |
vegetable oil
|
|
| ½ | cup |
red wine
|
*
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
basil
minced |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
dry mustard
|
|
| 3 | pounds |
beef chuck roast
|
|
| 2 | tablespoons |
barbecue sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
garlic cloves
minced |
|
| 45 | ml |
vegetable oil
|
|
| 118 | ml |
red wine
|
*
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
basil
minced |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
dry mustard
|
|
| 1.4 | kg |
beef chuck roast
|
|
| 3E+1 | ml |
barbecue sauce
|
|
Directions
Cook garlic in oil, but don't brown.
Remove from heat and add wine, lemon juice, basil, salt and mustard.
Prick roast on both sides with fork.
Place roast and marinade in a plastic bag and refrigerate overnight or about 6 hours.
Drain and reserve marinade.
Grill over medium coals, 25 to 30 minutes on each side.
