Ingredients
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2 -3 lbs chuck roast, trimmed of excess fat
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1/4 cup vegetable oil
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1 tablespoon Worcestershire sauce
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1 tablespoon liquid smoke
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1/2 cup soy sauce
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1 tablespoon vinegar
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2 garlic cloves, crushed
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1 teaspoon celery salt
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1 teaspoon dry mustard
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1 tablespoon ginger (can use fresh or powdered)
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1/4 cup brown sugar
Instructions
- Pierce the roast with a fork on both sides.
- Mix all marinade ingredients together. Pour over the chuck roast in a marinade pan or zip-lock bag.
- Refrigerate overnight or up to two days, turning several times.
- Grill it as you would steak. Let rest a few minutes, slice and serve.