Roast

[UnkHiram]

Hi Yall

It's Cooking time again. WE bought a really good looking roast to cook tommorrow. The trouble is that I have never cooked a roast before. I am considering using this recipe:

RIO ROAST
Printed from COOKS.COM

<HR noShade><DL><DD><!----><!--RIO ROAST-->



<DL><DD>1 blade chuck roast, 4-6 lbs., cut 2" - 3" thick</DD></DL></PRE>MARINADE:





<DL><DD>1 c. wine vinegar
1/2 c. salad oil
1 tbsp. marjoram
2 tsp. salt
2 cloves garlic, minced
1 tbsp. chili powder
2 tsp. thyme
1 bay leaf</DD></DL></PRE>

Mix marinade ingredients. Place roast in shallow bowl of glass or plastic. Pour marinade over meat, cover and chill for four hours, turning meat several times. Remove meat from marinade, letting excess drip back into dish. Pat meat with paper towels. Brown meat in its own fat in large metal pan. Cover. Cook over low heat, turning once or twice, for 1 1/2 hours. Marinade steams out as meat cooks, no need to add water. Serve with pan juices.
</DD></DL>
I am open to any and all suggestions as an alternative. Please keep in mind I am allergic to onions.

[LadyHawk108]

That looks like a good recipe, but because you are going to have to cook it at such a low temp, I think it's going to take quite a bit longer than 1 1/2 hours to cook before it is as tender as you would want it. Just my thoughts, let me know how it turns out!