Sur La Table holds its annual All-Clad sale featuring 25% off original prices. Bonus buys.

Sur La Table Special
Father's Day's gifts


Convenient Grocery Delivery
Bottled Water | Discount Cigarettes

Barbecued Chuck Roast

• 3 to 4 pound chuck roast, 2-1/2 to 3 inches thick
• 3 cloves garlic, minced, crushed or put through a press
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/3 cup sherry (just regular, dry sherry - not "cooking" sherry)
• 1 tablespoon soy sauce
• 1 teaspoon dry mustard
• freshly ground black pepper (several healthy grinds)
• 2 tablespoons tomato catsup

Mix all marinade ingredients except the catsup. Pour over the roast (the one-gallon plastic zip-lock freezer bags are perfect for this) and marinate for at least 24 hours.

When your grill is ready, remove the roast from the marinade (reserve the marinade!) and put it on the grill, 4 to 5 inches from medium coals. Put the cover on the grill. Mix the catsup into the marinade, and baste 4 or 5 times during grilling. It will take about 1 hour and 15 minutes for the roast to reach 160 degrees (medium). An instant-read meat thermometer is a handy thing to have for this. Makes 6 to 8 servings.

---

Perfect pairing: Red Sangria

Receive all new Texas Cooking articles, newsletters and updates on your RSS news reader. Just look in the left column on the Texas Cooking front page for the RSS codes for your specific newsreader.

You can find this and over 600 more recipes in Grandma's Cookbook.