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Bob Lary's Savory Grilled Pot Roast (8/17/2007)

Bob Lary's Savory Grilled Pot Roast


½ cup red wine vinegar
¼ cup vegetable oil
½ cup ketchup
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
½ teaspoon fresh chopped rosemary
½ teaspoon garlic powder
½ teaspoon dry mustard


3-4 pound beef chuck or blade roast
1 large aluminum pan (for grilling)


Mix marinade ingredients together well. Place roast in large zip lock bag or large bowl and cover with marinade and refrigerate at least 4 hours (overnight is best). When ready to grill, heat grill to medium (350-400 degrees). Remove roast from bag and place roast in aluminum pan along with marinade. Cover with heavy duty aluminum foil. Using indirect cooking, place pan on side of grill with no direct heat underneath. Grill about 2-2 1/2 hours, or until meat thermometer reads 155-160 degrees. If you need more liquid while grilling, you may add some beer or beef broth or water to the pan.

You can also make grilled vegetables on the side. Potatoes, carrots and onions in a aluminum foil pouch which you have sprayed with cooking spray to avoid sticking. Drizzle a little olive oil over all along with some salt or Mrs. Dash and some fresh ground pepper. Grill 40-50 minutes or until potatoes and carrots are tender.

Our weekly wine recommendation from Van's Liquor store in East Dubuque-Carmen Rose' of Cabernet & Syrah.

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