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Ingredients
- 1 x 3 to 3 1/2 pound boneless Chuck roast
- 2 tsp Seasoned meat tenderizer
- 1 c. Red wine vinegar
- 1/4 c. Extra virgin olive oil
- 3 Tbsp. Lemon juice
- 1 Tbsp. Instant chopped onion
- 2 Tbsp. Dry thyme leaves
- 1 x Bay leaf, crushed
- 1 tsp Medium-grind black pepper
Directions
- Sprinkle one side of roast with 1 teaspoon meat tenderizer.Pierce deeply with a fork and turn over.Repeat with other side of roast. Let stand 30 min.
- In a 2 quart. glass baking dish,combine vinegar,oil,lemon juice, onion,thyme and bay leaf.Add in roast and turn to coat.Cover with plastic wrap and chill at least six hrs or possibly overnight, turning roast and spooning marinade over it periodically. Light charcoal in outdoor grill.Throw away marinade and scrape onion and herbs off meat to prevent them from burning when grilled.Sprinkle meat with pepper and place in same dish.Cover again and microwave on high 5 min.Turn roast over and microwave on high 5 min more.Immediately,grill over warm coals for 30 to 30 min for medium doneness.Slice meat diagonally,serving juices with meat.Makes 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 10 servings | |
| Calories 412 | |
| Calories from Fat 270 | 66% |
| Total Fat 30.07g | 38% |
| Saturated Fat 10.54g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 77mg | 3% |
| Potassium 294mg | 8% |
| Total Carbs 1.19g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.16g | 0% |
| Protein 31.43g | 50% |
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