Cowboy Chuck Roast with Roasted Red Pepper & Garlic

3 pounds chuck roast

1/4 cup lemon juice
1 tablespoon cholula sauce
1/2 tablespoon black pepper, fresh cracked
1/2 teaspoon salt
1/8 teaspoon lemon zest
1 jalapeno chile pepper, finely diced
5 roasted garlic cloves
1/2 cup parsley, chopped
1 tablespoon basil
1 tablespoon cilantro
1 tablespoon oregano
1 tablespoon sage
1/2 cup extra virgin olive oil

10 whole roasted red peppers, peeled and seeded
2 whole heads roasted garlic, peeled
1/2 cup beef stock


Prepare marinade by placing all ingredients in a food processor and pulsing until smooth.

Prepare the roast by placing it in a Ziploc bag in a dish and pouring marinade in bag, allowing roast to marinate for 2 hours.

Prepare the grill by heating to 300 degrees. Remove roast from Ziploc bag and place in a pan on the grill. Cook using the indirect heating method. This will take approximately 2 hours. Unused marinade should be used for basting the roast every 30 minutes. Mesquite smoking chips can be used for an extra smoke enhanced flavor.

Prepare the sauce by oiling the garlic and peppers and placing them on the open flame, turning as required. When peppers are black and the garlic is soft remove and cool slightly. When roasted peppers can be handled, peel the charred skin away from the meat and scrape the seeds from the inside. Cut the top of the garlic off and squeeze the pulp into the food processor and add the peppers. Pulse until smooth and add only enough beef stock to the mix to give it flavor. Add salt and pepper to taste.

For higher heat add several dashes of cholula sauce.

When roast has achieved an internal temperature of 130 degrees, remove from grill. Serve roast with hot roasted red pepper and garlic sauce.

Serving Ideas: Serve with roasted potaoes.
Suggested Wine: Cabernet Sauvignon