Barbecued Chuck Roast

Anononymous 7-29-05

4 pounds Round (7−bone chuck roast), Cut 2\

Slash fat edges. Sprinkle both sides of roast evenly with meat

tenderizer. Pierce meat deeply all over with fork. Place

in shallow dish and top with green onions, garlic, green pepper, celery, oregano, rosemary and cayenne. Combine worcestershire,

burgundy and oil and pour over meat. Refrigerate overnight, turning

meat several times, each time spooning the chopped ingredients over

top again. Sear both sides over glowing coals. Raise grill and

continue cooking, having meat about six inches from heat, until done

as desired. Allow from 50 to 60 minues for total cooking time. Brush

frequently during cooking with any remaining marinade.