Beef: April 2005 Archives

Marinade Ingredients:
1/2 c. dry red wine
1/4 c. olive oil
3 tbsp lime juice
2 tbsp vinegar
2 tbsp minces onion (I used dried)
1 bay leaf, crushed
2 tsp dried whole thyme
1 tsp whole marjoram

In a ziplock bag mix together well. Add one 3-4lbs boneless chuck roast. Refrigerate for 5 to 8 hours. Occassionally shaking up the bag and massaging the meat in the marinade.

Remove from the refrigerator and let stand 1 hour at room temp.

Drain roast and reserve the marinade.

On the grill, cook the roast over medium hot coals 30 minutes on each side. With a meat thermometer 140 degrees should be rare, 150 degrees should be medium rare.

Baste frequently with marinade.

This recipe is from the 1987 Southern Living Annual Recipes listed as a Summer Supper. Page 141.