Grilled English Arm Roast


3 cloves garlic
¼ cup red wine vinegar
1/3 cup sherry
¼ cup olive oil
1 tbsp. soy sauce
1 tsp. dry mustard
Black pepper
1 gallon freezer bag
2 tbsp. ketchup


Mince finely 3 cloves of garlic and place in a medium mixing bowl.
Add ¼ cup of red wine vinegar and 1/3 cup of sherry to the mixing bowl.
Add ¼ cup of olive oil to the mixing bowl along with 1 tbsp. soy sauce and 1 tsp. dry mustard.
Add the pepper from three turns of a pepper grinder to the mixture.
Place the chuck roast into a 1-gallon freezer bag along with the marinade mixture. Let the roast marinate for 24 hours or longer.


Preheat your grill on medium heat, or light your charcoal grill. Gas grills will get hot in 5 minutes; charcoal grills are hot when the coals are ashen on the outside and bright red on the inside.

Mix 2 tbsp. of ketchup into the marinade and shake the bag to spread the ketchup around.

Place the chuck roast onto the grill 5 inches away from the coals or the tip of the flames. Baste the roast every 15 minutes throughout the grilling time and flip the roast over every 15 minutes. Let the roast cook until the internal temperature has reached 160 degrees Fahrenheit, which normally takes between 30 and 50 minutes of grilling.

Baste the roast again when it reaches the proper temperature and serve hot.