4 tbsp. olive oil
4 cloves garlic, crushed
1/2 tsp. dry mustard
2 tsp. soy sauce
1 tsp. rosemary
1/2 c. vinegar
1/2 c. sauterne
4 lb. chuck roast (2 1/2 to 3 inch thick)
4 tbsp. catsup
3 tsp. bottled steak sauce
1 tsp. Worcestershire sauce

The day before, heat oil in saucepan. Add garlic, mustard, soy sauce and rosemary. Cook 1 minute, stirring constantly. Remove from heat. Stir in vinegar and sauterne.

Put beef in bowl or crock; pour vinegar mixture over it. Refrigerate for 24 hours, turning 4 or 5 times.

The next day, prepare a charcoal fire.

Remove meat from marinade.

Add remaining ingredients to marinade, blend well and simmer.

Brush meat well with marinade; grill, basting frequently during cooking. Keep the sauce simmering. If it gets thick, add a little olive oil.

For rare in the middle and charred on the outside, grill for about 20 minutes on each side. Serves 6.