Ingredients
1/2 c. vinegar
1/2 c. oil
4 Tbsp. onion flakes
2 tsp. garlic powder
2 tsp. meat tenderizer
1 tsp. salt
1/2 tsp. black pepper
3 lb. chuck roast with bones or boneless (1 1/2 to 2-inches thick)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Mix oil and vinegar and pour in dish big enough to hold roast. Coat each side of roast with other ingredients. Then piece roast with cooking fork several times on each side. Place in oil and vinegar mixture and cover with aluminum foil. Marinate in refrigerator for 4 to 8 hours, turning roast several times. Cook on medium to low heat grill for 20 minutes. Turn and cook 20 minutes more. Slice thin to serve.