McLaughlin Farm Chuck Roast BBQ With Red Wine!

Type of Recipe:  Entrée

Cut of Meat:  Roasts

Roasts can make great BBQ using the Low and Slow cooking method.

Red Wine Marinade:
2 cups of Red Wine
2/3 cup of soy sauce
3 T. Worcestershire sauce
2 T. lemon juice
1/4 cup brown sugar
Combine all ingredients.

One Chuck or Arm Roast: 4-6 lbs., well trimmed.
Place chuck roast in a shallow baking dish or zip-lock plastic bag.
Pour in the marinade and cover or seal bag. Place in refrigerator for 8 hours or overnight.
Remove roast from marinade, reserve the marinade.
Place beef on hot cooking grate.
Sear the first side for 5-7 minutes, turn and sear other side. Then move beef to a cooler portion of the grill for indirect cooking.
Brush beef with reserved marinade, on both sides, half way through the cooking process.
Grill for 1 to 1 1/4 hours for rare (internal temp. of 145°F) or up to 1 3/4 hours for medium well to well done. The internal temperature will continue to rise, so remove from grill before it reaches the desired internal temperature. Remove meat from grill, place on a clean plate and cover with aluminum foil. Let the beef rest for 5-7 minutes.
Cook reserved marinade over moderate heat, bringing it to a boil, then lower temperature and cook until the marinade is reduced by 50%.
Unless the marinade is boiled, it must be discarded.

Cut beef diagonally across the grain in thin slices. Serve with marinade.
A good accompaniment with the Chuck Roast is the following recipe.

White Wine Cole Slaw

A sweet, oil and vinegar based coleslaw, great for summer activities and a safe way to enjoy coleslaw at a BBQ or picnic! This can be made a couple of days in advance. It gets better with age and this slaw is sweet and tangy!

1 medium head of cabbage, shredded (in a hurry – use bagged shredded cabbage)
1 large red onion, diced
1 cup grated carrots
2 stalks of celery, chopped
3/4 cup of sugar
1 T. celery seed
1 cup white wine
1/2 cup white vinegar
3/4 cup of vegetable oil
1 T. salt
1 T. dry mustard
Black pepper to taste

In a large bowl combine the cabbage, red onion, carrot and celery.
Sprinkle the mixture with the sugar and celery seed.
In a small saucepan bring 1 cup of white wine to a boil, and then cook over moderate heat until it has reduced by 50%. When the wine is reduced, add white vinegar, oil, salt, dry mustard and pepper and bring it back to a boil, then pour the hot dressing over the cabbage mixture and mix well.

Refrigerate the coleslaw.

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