3 lb. chuck or pot roast, 2 inch thick
2 tsp. unseasoned meat tenderizer
2 tbsp. instant minced onion (or 1/2 c. finely chopped onion)
2 tsp. thyme
1 tsp. marjoram
1 bay leaf, crushed
1/2 c. California wine vinegar
1/2 c. California Burgundy or other red dinner wine
1/2 c. oil
3 tbsp. lemon juice
2 tbsp. coarse ground pepper

Sprinkle tenderizer on both sides of meat; pierce deeply with fork. Combine remaining ingredients; pour over meat in a glass or porcelain dish. Marinate the meat 1 to 2 hours, turning occasionally. Grill on rack about 6 inches above coals, 15 to 20 minutes per side. Baste with remaining marinade while cooking. Slice diagonally 1/2 inch thick to serve. Serve with rice baked in consomme, creamed spinach, tossed salad with tomatoes and apple pie. Accompany with Cabernet Sauvignon or Merlot. 6 servings.