4 lb. beef chuck roast

MARINADE:

1/4 c. wine vinegar
1/4 c. oil
1/4 c. ketchup
2 tbsp. soy sauce
2 tbsp. Worcestershire sauce
1/2 tsp. rosemary
1/2 tsp. garlic powder
1/2 tsp. dry mustard

Marinate chuck roast for at least 6 hours. (May marinate overnight in refrigerator.) Remove from marinade. Brown meat on both sides on cooking grill over coals. Remove from grill.

Center meat on double thick square of heavy duty aluminum foil large enough to wrap around meat. Lift edges of foil. Pour marinade over roast. Seal foil edges tightly. Center roast on grill. Cook by indirect method. Cover grill. Cook 1 1/2 hours. Transfer meat to platter. Spoon sauce over meat. Yield 4-6 servings.