It's hot here.
Like, 106 F-the-last-9-days-Satan-wants-his-weather-back hot.
Usually for the 4th of July my parents and brothers get together at our place for dinner and then we all troop through the neighborhood and down to our local community center for their annual (really, really awesome) fireworks display. We abandoned our usual plans this time, thanks to the extreme heat and the dry conditions that cancelled most area displays, and decided to spend the day at my parents house instead. Lots of laughs were had, and lots of fun, and of course lots of good food, including this barbecued chuck roast.
Chuck is a pretty fatty cut of meat, pefect for paleo. When cooked right, it's tender and delicious, but it's usually reserved for pot roasts and slow-cooked dishes.
I've never been known for doing anything the usual way- maybe that's why I like this recipe so much. It's different!
Grilling this after marinating makes the meat moist and tender, without falling apart completely, even cooked only to medium-rare.
And it's easy to make! I marinated the roast in the morning about 10am, tossing it into a Ziploc bag, and we cooked it about 6pm that night.
OMGDeliciousness. With marinated tomatoes and portabella mushrooms along side and paleo vanilla bean ice cream for dessert, it was the perfect summer meal for our family get-together!
Barbecued Chuck Roast
1 (3 lb) chuck roast (1 1/2 to 2 inches thick)
1 teaspoon msg or 1 teaspoon meat tenderizer
1/3 cup wine vinegar
2 tablespoons olive oil
1/2 cup Primal Carolina-Style BBQ Sauce