posted by Peggy in Oregon 07-15-102 11:28 AM
Lemon-Marinated Chuck Roast
Makes 8 servings
1 (3 to 3-1/2 lb) beef chuck pot roast, cut 1-1/2" thick
1 teaspoon Dijon
1 teaspoon finely shredded lemon zest
1/3 cup fresh lemon juice
1/3 cup Olive oil
2 tablespoons sliced green onion
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1-1/2 teaspoons salt
1/8 teaspoon freshly cracked black pepper
Slash fat edges of roast. Place meat in a shallow baking dish.
For marinade, place mustard and zest in a small bowl; gradually stir in lemon juice. Add oil, onion, sugar, Worcestershire sauce, salt and pepper. Pour over roast. Cover; let stand 6 hours or overnight in refrigerator, turning meat several times.
Remove roast from marinade; reserve marinade. Pat excess moisture from roast with paper toweling.
Grill roast over medium-hot coals for 17 to 20 minutes. Turn; cook 17 to 20 minutes more for rare to medium-rare or to desired doneness.
Heat reserved marinade on grill. Remove roast to a serving platter. Carve meat across the grain into thick slices. Spoon marinade over roast.