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Barbecued Chuck Roast
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Prep. Time: 14:00
Serves: 8-10

4 lbs. round roast - cut 2" thick
2 tsp. unflavored meat tenderizer
1/4 med. green bell pepper - seeded, diced
3 green onions - chopped
2 stalks celery - diced
1 clove garlic
1/2 tsp. dried oregano
1/2 tsp. dried rosemary
1 dash cayenne pepper
3/4 cup Burgundy wine
3 Tbls. peanut oil
1 Tbls. Worcestershire sauce

Ingredients at Firehouse Pantry


-Slash fatty edges of roast.
-Sprinkle both sides of roast evenly with meat tenderizer.
-Pierce meat deeply all over with fork.
-Place in shallow dish and top with green pepper, onions, celery, garlic, oregano, rosemary, and cayenne.
-Combine wine, oil, and Worcestershire and pour over meat.
-Refrigerate overnight, turning meat several times, each time spooning the chopped ingredients over top again.
-Grill 6" over hot, glowing coals until cooked as desired, about 50-60 minutes.
-Brush frequently during cooking with any remaining marinade.

Make It A Meal: Serve with Macaroni Salad  and Refreshing Fruit Salad

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