1 round bone arm chuck or boneless round roast
2 tsp. instant minced onion
2 tsp. thyme
1 tsp. marjoram
1 crushed bay leaf
1 c. wine vinegar
1/2 c. olive or salad oil
3 tbsp. lemon juice
3 tbsp. coarse ground black pepper

Have it cut about 2" thick, 3 to 3 1/2 pounds.

Sprinkle meat evenly on both sides with tenderizer, use no salt. Pierce deeply all over with fork. Place in a shallow baking pan.

Mix instant onion, thyme, marjoram, bay leaf, vinegar, salad oil, and lemon juice in a bowl. Pour over and around meat. Let stand at room temperature 1 to 2 hours, turning every 30 minutes to marinate well. When ready to grill, remove meat from sauce and pound pepper into meat. Grill to a rich brown on rack set 6" above hot coals. Turn and grill until meat is done as you like. Should average at least 15 minutes to each side. Place on carving board and cut meat diagonally into 1/2" slices.