Marinated chuck roast
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Meat tenderizer |
| 3 | pounds | Roast, boneless chuck |
| 5 | ounces | Soy sauce |
| 1½ | cup | Water |
| ½ | cup | Bourbon; opt. |
| ½ | cup | Sugar, brown; firmly packed |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Worcestershire sauce |
Directions
Sprinkle tenderizer on all sides of roast; pierce with a fork.
Place roast in a 13x9x2" baking pan. Combine remaining ingredients in a small bowl, stirring well; pour over roast. cover and chill 12 hours or overnight.
Bake, covered, at 325 degrees for 2-½ hours or until meat is tender.
Serve with marinade.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-19-95