1 large onion or 2 medium onions chopped

2 T. oil

6-7 garlic cloves, minced

¼ cup chopped parsley

1/3 cup soy sauce

1 ½ tsp. ginger, allspice, rosemary

6 T. red wine vinegar

4 T. packed brown sugar

1 ¼ cup beef broth (1 can Campbell)

Adolf meat tenderizer (unseasoned)

Stab meat and rub with hand.

3 ½ – 4 lb. chuck roast — 2 inches thick

In fry pan sauté onion, garlic, fresh ground pepper until soft. Add all other ingredients. Bring to a boil

Tenderize meat while marinade cools slightly but is still warm. Add meat and marinate 6 hours or overnight. Drain briefly and grill 4-6 inches from hot coals.

Cook turning several times and basting 30-40 minutes. Medium rare.

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