Recipe for Barbecued Chuck Roast 
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Yield:
6
Ingredients:
Amount Ingredient
California Marinade (see below)
3 lb beef chuck roast -- 2 1/2 to 3 inches thick (3 to 4-pounds)
2 tbl ketchup
----------------- CALIFORNIA MARINADE: ----------------
----------------- Mix together: ----------------
2 x cloves garlic -- crushed
1 tbl chopped fresh rosemary OR 1 tsp dried rosemary leaves, crushed
1/2 tsp ground mustard (dry)
2 tsp soy sauce
1/4 cup olive or vegetable oil
1/4 cup red wine vinegar OR 1/4 cup cider vinegar
Instructions:
Instructions: Prepare California Marinade in shallow nonmetal dish or resealable plastic bag.

Add beef to marinade, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning beef frequently, at least 8 hours but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Remove beef from marinade. Insert barbecue meat thermometer so tip is in center of beef and not touching bone. Place marinade in heatproof container; stir in ketchup. Heat marinade mixture on grill, stirring occasionally, until heated through; brush over beef.

Grill beef uncovered 4 to 5 inches from MEDIUM heat 1 to 1 1/4 hours, turning and brushing every 10 minutes with hot marinade, until medium doneness (155 F on meat thermometer). Discard any remaining marinade.

Serves 6

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