Chuck roast needs to be tenderized by marinating it in an acidic mixture containing lemon juice, vinegar, beer, or wine. The roast should not be cooked to well-done, as it will not be tender. Cooked in the convection oven, the roast develops a deep, rich brown on the outside while the meat inside stays tender and juicy. For this recipe to work best, be sure to select a roast that is at least 3 inches thick.

　　

Ingredients

makes 4 to 6 servings

　　One 3- to 3 1/2-pound boneless chuck roast, 3 inches thick

　　1 cup beer

　　1/2 cup vegetable oil

　　2 tablespoons freshly squeezed lemon juice

　　1 garlic clove, minced

　　3/4 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　1/2 teaspoon dry mustard

　　2 teaspoons fresh rosemary leaves, or 1 teaspoon dried

　　1/2 teaspoon dried oregano or thyme

　　

Step 1

Place the roast in a gallon-sized zip-top plastic bag. Add all the remaining ingredients and seal the bag. Refrigerate overnight.

　　

Step 2

Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 400°F. Coat the roasting rack with nonstick spray; place the roast on the rack in a shallow roasting pan and brush with the marinade. Discard the remaining marinade.

　　

Step 3

Roast for 55 to 60 minutes or until the oven probe or an instant-read thermometer registers 135°F for medium rare. Remove the roast from the oven and let it rest for 10 minutes. The temperature will rise as the roast rests.

　　

Step 4

To carve, cut the roast diagonally across the grain.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.