1 pound beef chuck
1/2 cup water
1 tablespoon seasoned cornmeal
1 teaspoon salt
1 teaspoon Worcestershire sauce
3 tablespoons chicken bouillon granules
5 tablespoons beef bouillon granules
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon dried sage
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage
2 teaspoons dried rosemary
1 teaspoon dried dill weed
2 teaspoons dried rosemary
Place beef chuck in a large resealable plastic bag. Add water, cornmeal, salt, Worcestershire sauce and chicken bouillon granules; seal bag. Add beef bouillon; mix well and place in resealable plastic bag. Add garlic powder, paprika, sage, oregano, basil and rosemary; seal bag.
Place roast anywhere you like on your grill. Cover with marinade and marinate in fridge 1/2 hour or longer for to marinate.
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a large baking sheet or 2-quart roasting pan.
In a medium bowl, combine steak, pork, mushrooms, onion and celery. Season with salt and garlic powder. Mix well. Place celery mixture over meat, meat side down, and seal seal bag.
Place roast on baking sheet, and brush with marinade. Place meat on baked sheet, and brush with marinade.
Bake uncovered in preheated oven for 45 minutes or until tender.
Absolutely loved this bread. Would make it again.
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