Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Round - (7-bone chuck roast), cut 2" thick

  2. 2 teaspoons 10ml Meat tenderizer

  3. 3 Green onions - chopped

  4. 1 Garlic clove

  5. 1/4 Green pepper - (diced)

  6. 2 Celery - diced

  7. 1/2 teaspoon 2 1/2ml Oregano

  8. 1/2 teaspoon 2 1/2ml Rosemary

  9. 1 Cayenne

  10. 1 tablespoon 15ml Worcestershire sauce

  11. 3/4 cup 177ml Burgundy wine

  12. 3 tablespoons 45ml Peanut oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer. Pierce meat deeply all over with fork. Place in shallow dish and top with green onions, garlic, green pepper, celery, oregano, rosemary and cayenne. Combine Worcestershire, burgundy and oil and pour over meat. Refrigerate overnight, turning meat several times, each time spooning the chopped ingredients over top again. Sear both sides over glowing coals. Raise grill and continue cooking, having meat about six inches from heat, until done as desired. Allow from 50 to 60 minuets for total cooking time. Brush frequently during cooking with any remaining marinade


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