Instructions: * USE A 3 LB CHUCK ROAST CUT ABOUT 1 1/2 TO 2 INCHES THICK.
** SEE MARINADES CATAGORY FOR MARINADE RECIPE
*** RECIPE WITH MARINADE CONTAINS POUR MARINADE OVER CHUCK ROAST AND REFRIGERATE FOR 6 HOURS OR OVERNIGHT.

REMOVE CHUCK FROM MARINADE, PLACE OVER HOT COALS OR UNDER BROILER (5 TO 6 INCHES FROM HEAT). TURN EVERY TEN MINUTES AND BASTE TOP SIDE WITH JUICES.

COOK FOR ABOUT 45 MINUTES OR UNTIL DESIRED DONENESS. SLICE THIN ACROSS THE

BAKE AT 350 FOR 50 MINUTES

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