COLEMAN CHARCOAL GRILLED CHUCK ROAST

Ingredients

• 1  3 to 3 1/2 lb. Boneless Coleman Chuck Roast
• 3 tablespoons Lemon juice
• 1 tablespoon Dried (instant) Minced Onion
• 2 tablespoons Dried Thyme Leaves
• 1 cup Red Wine Vinegar
• 1 Bay leaf, crushed
• ¼ cup Olive Oil
• 1 teaspoons Ground Black Pepper

Directions

1. Pierce Roast deeply with a fork several times and turn over. Repeat with other side of roast.
2. In a 2 qt. glass baking dish, combine vinegar, oil, lemon juice, onion, thyme and bay leaf.
3. Add roast and turn over several times to coat thoroughly.
4. Cover and refrigerate at least six hours or overnight, turning roast and spooning marinade over it periodically.
5. Preheat grill
6. Discard marinade and scrape onion and herbs off meat to prevent them from burning when grilled.
7. Sprinkle meat with pepper and place in same dish. Cover again and microwave on high 5 minutes.
8. Turn roast over and microwave on high 5 minutes more.
9. Immediately transfer roast to grill and grill over hot coals for 30 to 35 minutes for medium doneness (or until desired doneness).
10. Slice meat diagonally, serving juices with meat.

Makes 8 to 10 servings.

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