GRILLED CHUCK ROAST WITH BEER MARINADE

SERVES 4 to 6

This is very good and a different way to use chuck roast.

INGREDIENTS

1 beef chuck roast, about 3-1/4 pounds

1 bottle (7 ounces) beer, preferably dark

1 medium onion, thinly sliced

2 cloves garlic, chopped

2 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

1 tablespoon honey

1 tablespoon mustard seeds

1 tablespoon black peppercorns

1 spring fresh thyme

4 fresh sage leaves

1 tablespoon dried marjoram leaves

Salt and pepper to taste

4 tablespoons olive oil

Place the roast in a large plastic bag. Add all of the remaining ingredients. Seal the bag and turn several times to coat all of the meat. Place in a bowl or baking dish. Refrigerate for at least several hours or overnight, turning the bag occasionally.

Heat a grill on high heat for indirect grilling. Remove the roast from the bag. Place over direct heat and sear for about 3 minutes. Turn and sear the other side. Turn heat to medium and move beef to cool area of grill. Cover and cook until tender, about 1-1/2 hours, turning about every 15 minutes and basting with the marinade that has been brought to a boil to kill raw meat bacteria. Let rest about 10 minutes before carving. Serve with the remaining marinade, if desired.

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