Ingredients
1/4 cup red wine vinegar1/4 cup ketchup2 tablespoons reduced-sodium soy sauce1 tablespoon Worcestershire sauce2 teaspoons canola oil1 teaspoon brown sugar1 teaspoon prepared mustard1/4 teaspoon garlic salt1/4 teaspoon pepper1 boneless beef chuck roast (1-1/2 pounds), trimmed
Preparation
In a small bowl, combine the first nine ingredients. Pour 1/4 cup into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Place beef over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices.
