Marinated Roast1/2 cup vegetable oil1/2 cup ketchup 1/4 cup red wine 2 tablespoons red wine vinegar 2 cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dry mustard 1/2 teaspoon celery salt 1/2 teaspoon chili powder 4 pounds chuck roast In a large, nonporous bowl, combine the oil, ketchup, wine, vinegar, garlic, salt, ground black pepper, mustard powder, celery salt and chili powder and mix well. Pierce the roast with a fork all over the meat. Place the meat in the bowl with the marinade and turn several times to coat. Cover and marinate in the refrigerator for at least 12 hours, turning occasionally. To Freeze: Freeze in freezer safe container, in marinade. To Reheat: Defrost. Grill over medium heat for 10 to 12 minutes per side, or until internal temperature reaches at least 145 degrees F. |