MARINADE & BASTING SAUCE:

1/2 c. oil
1/2 c. catsup
1/4 c. red wine
2 tbsp. wine vinegar
2 cloves garlic, minced
1/2 tsp. EACH salt, pepper, celery salt, chili powder

Combine all ingredients.

4 1/2 - 5 lb. chuck roast (2 to 2 1/2" thick)
2 tsp. meat tenderizer

Combine Basting Sauce (makes about 1 1/3 cups).

Sprinkle roast on both sides with tenderizer, pierce with a fork at about 1/2 inch intervals.

Pour Marinade-Basting Sauce over roast and marinate 4 hours (at least), turning several times.

Place roast on grill close to hot barbeque fire and brown on both sides. Raise the grill a little and cook roast 20-25 minutes on each side, depending on heat of the fire and degree of rareness you wish. Baste frequently. Makes 4-6 servings.