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Print this Recipe    Chuck Roast

Marinated Chuck Roast

3 to 5 pound chuck roast with out the bone
1/2 cup chopped onion
1/4 cup chopped fresh parsley
2 teaspoons minced garlic
1 Tablespoon olive oil
1/4 cup soy sauce
1 teaspoon ginger
3 Tablespoons red wine vinegar
2 Tablespoons brown sugar
1 beef bouillon cube dissolved in 1 cup water

Saute onion, parsley, and garlic in olive oil until tender, about
5 minutes. Add remaining ingredients and continue cooking for 10
minutes or until mixture boils. Remove from heat and cool. Place
roast in plastic container with lid. Pour marinade over meat, seal
container and refrigerate for 4 hours or over night turning at
least once. Barbecue over medium heat for about 30 to 45 minutes.

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