Recipe Details

Ingredients

• 1/4 cup balsamic vinegar

• 1/4 cup olive oil

• 1 medium shallot, minced

• 2 tablespoons minced garlic

• 2 tablespoons minced fresh parsley

• 2 tablespoons Dijon mustard

• 1 tablespoon granulated sugar

• 1 teaspoon beef bouillon

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoon meat tenderizer

• 2 to 3 pounds boneless chuck roast

• Chimichurri sauce, for serving, optional

Description

1. Whisk the balsamic vinegar, olive oil, shallot, garlic, parsley, Dijon, sugar, beef bouillon, salt, pepper, and meat tenderizer in a bowl. Add 1/2 cup of water and stir again.
2. Score the chuck roast with a sharp knife making 6 or 7 large cuts all over one side of the meat.
3. Add the marinade to a plastic bag and then add the steak. Seal the bag and massage the marinade into the steak. Place it on a plate to catch any drips or leaks and refrigerate for at least 6 hours, ideally overnight. You can even marinate for up to 24 hours. Since the meat is so thick it will not break down easily.