When it comes to cooking roast beef on the grill, try marinating chuck roast with lemon before grilling it. Your roast will release the fresh summertime aromas that only the grill can offer, and no one at your table will be disappointed.

Meat cooking times will vary depending on the cut, but as long as you keep tabs on the grill or barbeque you should end up with a delicious roast beef meal.

Lemon-Marinated Roast
Ingredients You Will Need:
2 lemons
½ cup olive oil
3 teaspoons sugar
1 teaspoon Worcestershire sauce
1 four-pound roast, about two inches thick
1 tablespoon mustard
½ teaspoon crushed red pepper
½ teaspoon ground black pepper
8 green onions with tops, chopped

Soak the lemons in water overnight. This helps them to plump, and you end up with a little more lemon per squeeze. In the morning, squeeze the juice from one lemon and grate as much of the peel as possible. Place the lemon juice and zest into a gallon plastic bag with a zippered seal. Add the olive oil, sugar and Worcestershire sauce, and mix until well blended. Add the meat. Remove as much of the air from the bag as possible, and knead the meat, turning the bag often.

Let the meat marinade overnight or at least for four hours.

Remove the rind from the second lemon in strips from one end of the stem to the other using a vegetable peeler. Reserve the curled peels for garnish. Cut the lemon into slices to be used either in drinks on as a garnish on the meat platter.

Remove the roast from the marinade and pat dry. Roast on the BBQ for about 20 minutes per side. If desired, season the meat with seasoning salt and pepper as it grills. When the roast is done, remove it from the grill. Heat the marinade, adding the mustard, red and black pepper and about one-third of the onions. As the marinade is heating, chop the remaining onions, and sprinkle them over the roast. Place lemon slices down the center of the roast, and serve.

The dish is great with baked potatoes and corn on the cob, both of which can be made on the grill at the same time.