Ingredients Jump to Instructions ↓

  1. 2 lb Beef chuck roast,

  2. 1 1/2"

  3. Thick 5 ea Cloves, garlic

  4. 1/4 c Cooking oil

  5. 1/4 c Wine vinegar

  6. 1 tb Worcestershire sauce

  7. 1/2 ts Salt

  8. 1/2 ts Dried basil, crushed

  9. 1/4 ts Pepper

  10. 6-8 hours or overnight in refrigerator; turn roast occasionaly. About an hour before cooking soak hickory chips in enough water to cover; drain chips. Drain meat; reserving marinade. Pat excess moisture from meat with paper towel. Arrange SLOW coals around drip pan. Add hickory chips to coals. Place roast over drip pan on grill. Cover. Grill

  11. 25 minutes per side. Brush occasionaly with marinade and add additional chips. Trun roast; grill

  12. 25 minutes per side, brushing with marinade until done. Season to taste; remove garlic; Serve- yummm!!! --


Send feedback