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GRILLED CHUCK ROAST 
1/3 c. bottle steak sauce
3 tbsp. lemon juice
2 tbsp. oil
1 1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 (3 to 3 1/2 lb.) beef chuck roast, cut about 2 to 2 1/2 inches thick (I prefer 7-bone but blade cut may be used)
Unseasoned meat tenderizer

Mix marinade in 9 x 13 inch dish. Trim excess fat from meat. Use tenderizer as directed. Add meat to marinade. Cover and refrigerate at least 4 hours; turning meat occasionally. Grill over medium coals 30 minutes or until desired doneness.
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