Yield: 4 Servings
|4 pounds||Chuck roast|
|1 cup||Red Wine|
|60 millilitres||Garlic -- Sliced|
|1 each||Sliced Onion|
|1 tablespoon||Cayene Pepper|
Combine all ingredients and let marinade for at least 4 hours but not longer than 12. If you are smoking the meat, 4 hours is enough but smoke with the wood you prefer for at least 2 hr/lb. If you want to grill the meat, marinate for the 12 hr. and quickly sear on a very hot grill for 15 min. Turn once for another 15 mins and let stand for 15 min before slicing. Of course, your hot is different than my hot.
While the meat is resting, grill the onions on Al foil.
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