My mom taught me how to make this back when I was in single digits. This is a great use for a chuck roast if you'd rather grill it than slow cook it. It is from an old Nevada Cowbelles cookbook from the 1950's (back when the Nevada Cattlemen's Association had a separately named women's auxiliary).
This doesn't bear any resemblance at all to classic chateaubriand, other than that they are both beef recipes. That said, it's awfully good and one heck of a lot more affordable. A Jaccard meat tenderizer is helpful with this cut of beef (or most cuts of beef, for that matter).
INGREDIENTS
- 3 lb chuck roast, 2" thick
- Salt and pepper
- 1/2 lb bacon, in 1/2 inch lardons
- 1/2 c green onions, chopped
- 1 or more cloves garlic, minced
- 1 c ketchup
- 1/4 c red wine vinegar
- 1/4 c molasses
- 1 T Worcestershire sauce
- 1 t dried mustard
- Dash Tobasco sauce
Pat chuck roast dry, tenderize with Jaccard, season with salt and pepper, and let stand at room temperature for 2 hours.
Meanwhile, brown the bacon in a skillet and remove. Add green onions and garlic and saute in bacon fat until softened, drain off fat. Add all ingredients except beef and let simmer for 30 minutes, adding water if needed to achieve BBQ sauce consistency. Keep warm, stirring occasionally.
Preheat BBQ grill on high until it is hotter than Hades. Turn off heat to one side of the grill, and grill roast on cool side, turning once, 30-45 minutes until rare/medium rare (120-130 degrees). Just before it's done, brush both sides with sauce and grill a little more. Remove from grill and let rest. Carve at an angle going against the grain of the meat, and serve on a platter with more sauce.
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