Recipe: Wined and Dined Beef Roast (using chuck roast)

WINED AND DINED BEEF ROAST

1 clove garlic, minced
3 tbsp oil
1/2 cup dry red wine
2 tbsp lemon juice
1 tbsp minced fresh basil
1/2 tsp salt
1/2 tsp dry mustard
1 (3 lb) chuck roast, 1 1/2-inches thick
2 tbsp 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.

WHEN READY TO COOK:
Drain marinade into a small saucepan and boil for a couple of minutes. Add steak sauce and set aside.

Grill over medium coals, 25-30 minutes on each side. Brush marinade over roast while grilling.

Makes 6 servings