A Different Chuck Roast Marinade
1 chuck roast, thawed
1/4 c cider vinegar
1/4 c oil (your choice)
1/4 c soy sauce
1 t Worcestershire sauce
2 t garlic, minced
salt and pepper
later;
1/4 c soy sauce
seasoned salt
1 t ground ginger
2 T brown sugar
Place the roast in a crock pot. Add the ingredients on it and place the lid on. Cook on high or medium high for about 2- 4 hours depending on the size of your roast. You'll finish it in the oven. At this point you probably have a lot of liquid. If it is, pour off about 1/2 of it so there is about 1/2 - 3/4 inch liquid, but it's not 'boiling' in its own liquid. If you have an oven safe dish that lifts out of the crock pot, keep it in, add the second list of ingredients, spread them around on the top with the back of a spoon, and transfer to the oven at 350 degrees. If it isn't oven safe or is 1 piece, transfer it to a baking pan, pour the liquid over, top with the remaining ingredients and then place into the oven. Bake until desired point of well-done-ness. I baked about an hour. Remove from heat. Let set for at least 10 minutes, 15 or so if you can hold off that long. Slice and then pour the cooking liquid over the meat, getting some on every piece so the meat soaks it up. Serve.
