Marinated Rolled Chuck Roast
Serves 6
Ingredients
- 3 pound chuck roast, rolled and tied
- 1/2 cup sherry
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 4 garlic cloves minced
- 2 teaspoons dry mustard
- 2 teaspoons soy sauce
- 2 teaspoons dried rosemary
- 1 teaspoon salt
- 1 tablespoon dijon mustard
Directions
Mix marinade ingredients together. In a deep glass bowl, add roast and cover with marinade, coating well. Refrigerate for 24 hours, turning once or twice. Place meat on a roasting rack. Brush a thick coating of marinade over roast. Roast at 325 degrees until internal temperture reaches 140 degrees for rare to medium. Remove roast and let rest for 15 minutes. Heat pan juices and thickened with cornstarch and water.
Go Back To Beef