Uncle Terry Meat

Recipe View Preheat an outdoor grill for medium heat and lightly oil the grate. (5 minutes)

Recipe View In a large, nonporous bowl, whisk together the vegetable oil, ketchup, red wine, red wine vinegar, minced garlic, salt, ground black pepper, dry mustard, celery salt, and chili powder until well combined. (5 minutes)

Recipe View Using a fork, pierce the chuck roast all over to create channels for the marinade to penetrate deeply. Place the roast in the bowl with the marinade, turning several times to ensure it is thoroughly coated. (5 minutes)

Recipe View Cover the bowl tightly and marinate in the refrigerator for at least 12 hours, or preferably 24 hours, turning the roast occasionally to ensure even marination. (12-24 hours)

Recipe View Remove the roast from the refrigerator 30 minutes before grilling to allow it to come to room temperature for more even cooking. (30 minutes)

Recipe View Grill the marinated chuck roast over medium heat for 10 to 12 minutes per side, or until an internal temperature of at least 145 degrees F (65 degrees C) is reached for medium-rare. Use a meat thermometer to ensure accuracy. (20-24 minutes)

Recipe View Remove the roast from the grill and let it rest for at least 10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (10 minutes)