1 teaspoon balsamic vinegar
1 cup water
2 tablespoons mayonnaise
3 teaspoons dried tarragon
2 teaspoons paprika
2 green onions, peeled and sliced
4 pounds large red beef chuck roast
4 green onions, sliced
1/2 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons minced shallots
In a medium bowl, mix balsamic vinegar, water, mayonnaise, vinegar tarragon, paprika, green onions, salt, oil and shallots.
Cover with plastic wrap and refrigerate an hour or longer before grilling. Grill roast for about 10 minutes per side, or until golden brown. Remove roast from marinade and grill, uncovered, for 7 to 10 minutes on each side, until the internal temperature has reached 145 degrees F (63 degrees C). Remove cardigan from meat, shred, and return to meatloaf. Place another plastic wrap over the side of the roast and wipe the charcoal off.
Coat the bottom of the plastic wrap with aluminum foil. Heat oil in a griddle or frying pan over medium high heat. Spoon the marinade into the foil, by pouring the marinade over the rice and stirring for 1-1/2 minutes. Cover, and cook about 5 minutes per side, or until the internal temperature has reached 145 degrees F (63 degrees C)
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