Beer-Marinated Chuck Roast

Name: Beer-Marinated Chuck Roast
Yield: makes 4 to 6 servings
Ingredients: One 3- to 3 1/2-pound boneless chuck roast, 3 inches thick; 1 cup beer; 1/2 cup vegetable oil; 2 tablespoons freshly squeezed lemon juice; 1 garlic clove, minced; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon dry mustard; 2 teaspoons fresh rosemary leaves, or 1 teaspoon dried; 1/2 teaspoon dried oregano or thyme

December 9, 2011

Chuck roast needs to be tenderized by marinating it in an acidic mixture containing lemon juice, vinegar, beer, or wine. The roast should not be cooked to well-done, as it will not be tender. Cooked in the convection oven, the roast develops a deep, rich brown on the outside while the meat inside stays tender and juicy. For this recipe to work best, be sure to select a roast that is at least 3 inches thick.

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