2 cloves garlic, crushed
1/4 c. olive oil or salad oil
1 tsp. rosemary leaves, crushed
1/2 tsp. dry mustard
2 tsp. soy sauce
1/4 c. wine vinegar
1/4 c. sherry or apple juice

Cook and stir garlic in oil; add rosemary, mustard and soy sauce. Remove from heat and stir in vinegar and sherry.

Makes 3/4 cups.

Select a 3 to 4 pound chuck roast, 2 1/2 to 3 inches thick. Prepare Marinade (above recipe). Place roast in glass dish and pour marinade over roast. Cover dish with plastic wrap. Refrigerate 24 hours, turning meat frequently. Remove meat from marinade. Stir 2 tablespoons catsup into marinade; heat through on grill. Brush marinade on meat.

Place roast on grill 4 inches from medium coals. Cook 1 to 1 1/4 hours or until tender, turning frequently and basting every 5 or 6 minutes with hot marinade. Serve roast rare in center, browned on the outside.