3 to 4 lb. chuck roast
1 clove garlic
1 tbsp. brown sugar
1/2 tsp. ginger
1/4 tsp. pepper
1 tbsp. cooking oil
2 tbsp. water
1/4 c. soy sauce
1/2 tsp. Accent

Sprinkle tenderizer on both sides of meat. Pierce with fork and let set at room temperature for 1 hour. Mash brown sugar with garlic. Mix with other ingredients in shallow dish large enough to hold the meat.

Cut roast into 1 1/2 inch cubes and marinate in sauce at least 2 hours in refrigerator. Better to let set all night. Turn occasionally. Cook on grill 30 to 45 minutes, turning several times. Brush pieces with marinade while cooking. Serve immediately. Best served with baked potatoes, tossed salad and hot garlic bread.