This recipe comes from my sister-in-law Rozanne Mullin of John Day. If you've ever had the pleasure of eating at her home, you know it's going to be good. As cattle ranchers, the Mullins know how to cook beef just right.
Ingredients:
1 1/2 C. ketchup
1 C. cider vinegar
1 C. water
1/4 C. honey
1 Tbsp. worcestershire sauce
1 - 1 1/2 tsp. hot pepper sauce
3-4 lb. boneless chuck roast
Directions:
Combine all ingredients except roast in sauce pan. Bring to a boil. Simmer 10-15 minutes. Cool. Place roast in a plastic bag. Add 1 1/2 C. of cool marinade. Close bag securely and refrigerate 6-8 hours, turning occasionally. Refrigerate remaining marinade. Prepare grill for indirect cooking. Remove roast from bag. Place on grill over medium coals. Cover. Grill 30 minutes per pound for medium doneness. Add additional coals after one hour When done, allow to stand 15 minutes before carving. Heat remaining marinade. Carve roast into thin slices. Pour marinade over. serve.
No comments:
Post a Comment