Marinated Chuck Roast for the Barbecue

It's barbecue season and this recipe turns an economical cut of beef into a tender and tasty meal fit for any occasion, even a special day like Mother's Day. The meat is most tender if it is marinated overnight, so for the best results don't short-cut the process.

Recipe: 

4 lb. chuck roast, approximately 1-1/2 inches thick

Marinade:

1 medium onion, chopped
2 tbsps. salad oil
2 cloves garlic, mashed
1/4 cup chopped fresh parsley
1/3 cup soy sauce
1 tsp. ground ginger
1 tsp. ground allspice
1 tsp. dried rosemary, crushed
3 tbsps. red wine vinegar
2 tbsps. brown sugar
1-1/4 cups beef broth

1. Saute' onion in oil until transparent. Stir in remaining marinade ingredients and bring to a boil. Remove from heat and cool.
2. Place roast in a 9" x 13" glass pan and pour marinade over; turn roast over. Cover with plastic wrap or foil, and refrigerate overnight, turning occasionally.
3. Remove the roast from marinade and discard the marinade.
4. Cook beef over medium coals for 30 to 40 minutes or until done to your liking.