Recipe by graffeetee
This is very simple, but flavorful. Using this technique I get chuck that is tender but not mushy. And you can cook it rare if you like (the "true carnivore" way lol). I think this works best for chuck, but you can try it with other cuts so long as they are not too thick. Prep time does not include marinating time.
Top Review by adopt a greyhound
Made this with 1 lb. of chuck and marinated for 27 hours. Nice flavor and easy to do. Had to cut around the gristle but that was ok. Served with grilled potatoes and grilled corn on the cob.
- 1⁄2 cup red wine
- 1⁄3 cup soy sauce
- 3 lbs beef chuck roast
- 1⁄2 teaspoon meat tenderizer
- garlic powder
Directions See How It's Made
- Combine soy sauce and red wine in the container in which you plan to marinate the roast.
- Dunk the roast in so it's moistened on both sides.
- Sprinkle half the meat tenderizer on one side of the roast.
- Prick the surface with a fork all over.
- Sprinkle oregano and garlic powder to taste.
- Turn the roast over in the marinade.
- Repeat the tenderizer and spices on the other side.
- Flip over again and let rest in the marinade.
- Let marinate at least overnight, turning at least once.
- Cook on the grill to desired doneness. Chuck will come out tender using this technique even if cooked a short amount of time.
- Slice across the grain and serve.