Author | Thread |
Posts: 337
Registered: February 2004
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Marinated Roast
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Mon, 09 February 2004 00:54
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1/2 cup vegetable oil
1/2 cup ketchup
1/4 cup red wine
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1/2 teaspoon chili powder
4 pounds chuck roast
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In a large, nonporous bowl, combine the oil, ketchup, wine, vinegar,
garlic, salt, ground black pepper, mustard powder, celery salt and chili
powder and mix well. Pierce the roast with a fork all over the meat. Place
the meat in the bowl with the marinade and turn several times to coat.
Cover and marinate in the refrigerator for at least 12 hours, turning
occasionally.
To Freeze: Freeze in freezer safe container, in marinade.
To Reheat: Defrost. Grill over medium heat for 10 to 12 minutes per side, or until internal
temperature reaches at least 145 degrees F.
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[Updated on: Mon, 09 February 2004 23:40] by Moderator
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Posts: 213
Registered: February 2004
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Re: Marinated Roast
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Tue, 30 March 2004 19:43
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I'm not sure what it was, but I didn't like something in the marinade. Maybe the red wine?
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