Recipe: Barbecued Chuck Roast

Recipes using Accent Flavor Enhancer

Ingredients in Barbecued Chuck Roast

• 1 chuck roast, 2-1/2 inches thick
• 2 cloves garlic, finely minced
• 2 tablespoons olive oil
• 1/4 teaspoon dry mustard
• 1 teaspoon Adolph's meat tenderizer
• 1/2 teaspoon Accent
• 1/2 teaspoon rosemary, crushed
• 2 tablespoons wine vinegar
• 4 tablespoons sauterne or sherry wine
• 2 tablespoons catsup
• 1/2 teaspoon Worcestershire sauce
• 1-1/2 teaspoons A-1 sauce

1. Saute garlic gently in olive oil.
2. Add mustard, Accent, Adolph's meat tenderizer and rosemary leaves.
3. Remove from heat and stir in vinegar and wine.
4. Pour this sauce over roast in a bowl and cover.
5. Marinate overnight.
6. During the next 24 hours, turn meat frequently in sauce.
7. Remove meat and to remaining sauce add rest of ingredients. Stir well and brush some on meat before barbecuing.
8. Continue using as a basting (mop) sauce during cooking. If sauce appears too thick, add more olive oil.
9. Meat should be turned and basted often.
10. Barbecue about 40 to 50 minutes.
11. When done, meat should be charred on outside and rare on inside.