Barbecued Chuck Roast
Ingredients Preparation
3 lb chuck roast, cut from loin end of chuck
11/2 tsp. unseasoned meat tenderizer
1/2 cup vegetable oil
1/2 cup vegetable oil
1/2 cup soy sauce
1 medium onion, thinly sliced
2 cloves garlic, minced or pressed
2 Tbsp. grated fresh ginger
1 tsp. freshly ground pepper
1 tsp. dry mustard
1/4 cup red wine vinegar
4 slices canned pineapple, drained
1) Moisten meat with water on both sides; with fork pierce deeply, especially outer layers of meat. Sprinkle with meat tenderizer.
2) Combine oil, soy sauce, onion, garlic , ginger, pepper, mustard and vinegar. Pour over meat. Allow to marinate at room temperature for at least 1 hour.
3) Remove from marinade. Place over barbecue coals that have been banked on either side of barbecue. Cover.
4) Cook over medium coals, covered, for 1 hour or until meat is done to your liking. Heat pineapple rings on grill.
5) Remove meat from barbecue. Serve on carving board, garnish with sliced pineapple and onion rings.