Broiled Marinated Chuck Roast
- Ready In:
- 48hrs 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 -3 lbs chuck roast, about 1 1/2-inch thick
- 1⁄4 cup vegetable oil
- 1⁄4 cup wine vinegar
- 1⁄4 cup corn syrup
- 2 teaspoons soy sauce
- 1 teaspoon rosemary, crushed
- 2 garlic cloves, minced
- 1⁄2 teaspoon dry mustard
- 2 tablespoons catsup
- 1⁄2 teaspoon Worcestershire sauce
directions
- Put roast in shallow pan. Mix next 7 ingredients and pour over meat. Cover with foil and refrigerate, turning occasionally, 2 days.
- Put roast in broiler pan.
- Stir remaining ingredients into marinade.
- Broil meat 3" from heat, basting frequently while broiling until all marinade is used.
- Broil 20 minutes on each side for medium rare. Watch carefully - burns easily.
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Tweaks
-
I added 3.6 Oz of emu blood from our fresh kill, followed by 1oz of bile, 3gr of Bubbakush x Sourdiesel, 4oz of metaxa 40yr old Greek Cognac, and instead of oil, I used some rendered fat from a mule we butchered a while back. Broiling is a fine art and I appreciates someone actually broiling instead of grilling. (I have a Gas stove so it's flamebroiled)
RECIPE SUBMITTED BY
sheepdoc
Caledonia, 0
Michigan mom