Title: Wined & Dined Beef Roast
Categories: Entree Beef Roast
Yield: 6 Servings
| 1 | c | Garlic ; minced |
| 3 | tb | Oil |
| 1/2 | c | Red wine- dry |
| 2 | tb | Lemon juice |
| 1 | tb | Basil; minced |
| 1/2 | ts | Salt |
| 1/2 | ts | Dry mustard |
| 3 | lb | Chuck roast ; 1 1/2 inch th |
| 2 | tb | Steak sauce ; like a-1 |
Cook garlic in oil, but don't brown. Remove from heat and add wine, lemon
juice, basil, salt and mustard.
Prick roast on both sides with fork. Place roast and marinade in a
plastic bag and refrigerate overnight or about 6 hours. Drain and reserve
marinade. Grill over medium coals, 25-30 minutes on each side. Add steak
sauce to marinade and > over roast while grilling.