4 pounds Round (7−bone chuck roast), Cut 2" thick
2 teaspoons Meat tenderizer
3 each Green onions, chopped
1 each Garlic clove
1/4 each Green Pepper (diced)
2 each Stalks Celery, diced
1/2 teaspoon Oregano
1/2 teaspoon Rosemary
1 dash Cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons Peanut oil
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
having meat about six inches from heat, until done
as desired. Allow from
50 to 60 minues for total cooking time. Brush
frequently during cooking with
any remaining marinade.