Wined & Dined Beef Roast
Submitted by majc
Beef chuck roast marinated overnight in red wine, a full cup of garlic, lemon juice, basil, and dry mustard, then grilled over medium coals until smoky and tender. Feeds six hungry people.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
7 hrsA whole cup of garlic. You read that right.
This is a beef roast that means business. A three-pound chuck gets pricked all over with a fork, sealed in a bag with a punchy marinade of red wine, softened garlic, lemon juice, fresh basil, and dry mustard, then left overnight to soak up every bit of flavour.
The next day, it goes on the grill over medium coals for about an hour of slow, smoky cooking.
The result is beefy, garlicky, and charred in all the right places. Backyard party food at its best.
Chef Tips
- Prick the roast deeply with a fork on both sides before marinating. Those holes let the wine and garlic penetrate past the surface into the meat.
- Marinate for the full 6 hours minimum, overnight if possible. Chuck is a tough cut, and the acid in the wine and lemon juice needs time to work its tenderizing magic.
- Let the roast rest 10 minutes after grilling before you slice. This lets the juices redistribute so they end up on your plate, not your cutting board.
Ingredients
Directions
Cook garlic in oil, but don’t brown.
Remove from heat and add wine, lemon juice, basil, salt and mustard.
Prick roast on both sides with fork.
Place roast and marinade in a plastic bag and refrigerate overnight or about 6 hours.
Drain and reserve marinade.
Grill over medium coals, 25 to 30 minutes on each side.
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