Graduate school pot roast

Yield: 4 Servings

Measure Ingredient
1 \N 3-lb chuck or pot roast; 1 inch thick
1 tablespoon Water
1 tablespoon Powdered meat tenderizer
2 tablespoons Light soy sauce
2 tablespoons Kitchen Bouquet
1 teaspoon Coleman's Dry English Mustard
\N \N Freshly ground black pepper
1 large Yellow onion; sliced thin
\N \N Wood chips or sawdust (optional)


Patty and I had great times while in graduate school at Drew, in Madison, New Jersey. Being a Pacific Northwesterner I could not believe the heat of a New Jersey summer, so we took to cooking outside now and then. We developed this recipe because it is inexpensive and very tasty. It can be done on any kind of a charcoal barbecue. Just remember that you don't want the heat too high.

Using a metal pot fork, poke holes in the meat. Sprinkle with 1 tablespoon of water and then one half of the meat tenderizer. Rub it into the meat and then turn the meat over and repeat the process. Let the meat stand for ½ hour. Use a salt-free tenderizer such as Adolf's Salt Free and please understand that there is nothing strange about the contents of this product. It consists of an extract called papain. It is made from the papaya fruit and it is not harmful in any way.

After the meat has sat for ½ hour, mix the soy, Kitchen Bouquet, mustard, and black pepper together and rub this mixture into the meat on both sides. Grill the meat over a low to medium charcoal fire. Turn over the meat after about 45 minutes. Place the sliced onion over the meat and grill about another 45 minutes. Be careful not to dry out the meat or burn it. If you wish a smoky flavor sprinkle water-soaked wood chips or sawdust on the fire during the cooking. The result will be a tender and flavorful roast that will be a bit crunchy on the outside and pink and lovely on the inside.

This meat is perfect with Barbecued Potatoes and Barbecued Zucchini (see recipes).

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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