Source: Kare 11 Mike’s Backyard BBQ
Yield: 10 servings
- Bay leaves, crushed: 4 Each
- Ginger: 1 1/4 Teaspoons
- Onion, finely chopped: 2 Tablespoons
- Sugar: 1/4 Cups
- Chuck Roast: 4 Pounds
- Cloves of garlic, crushed: 4 Each
- Apple cider vinegar: 2 Tablespoons
Combine marinade ingredients in a bowl. Fork chuck roast and put in a ziplock with marinade overnight. Flip roast in the morning to marinate other side.
Pull out roast 1 hour prior to cooking. Grill to desired doneness, let rest for 10 minutes before slicing.