Barbecued Chuck Roast
Servings 8

1 (3 to 4 pound) boneless chuck roast (2 to 3 inches thick)
4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon dried whole rosemary, crushed
2 teaspoons soy sauce
1/2 teaspoon dry mustard
1/4 cup red wine vinegar
1/4 cup sherry
2 tablespoons catsup
1 1/2 teaspoons commercial steak sauce
1/2 teaspoon Worcestershire sauce

Place roast in a large shallow container. Saute garlic in olive oil in a small skillet; add crushed rosemary, soy sauce, and dry mustard, stirring well. Remove from heat, and stir in red wine vinegar and sherry, if desired; pour over roast. Cover and refrigerate at least 8 hours, turning roast occasionally. Remove roast from marinade, reserving marinade. Add catsup, steak sauce, and Worcestershire sauce to marinade, stirring well; baste roast with sauce. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Grill over hot coals 40 minutes or until thermometer registers 140 F (rare), 160 F (medium), or 170 F (well done). Turn roast and baste frequently with sauce. Let stand 10 to 15 minutes before slicing.