1 (4 lb.) chuck pot roast (cut 1 1/2 inches thick)
1 tsp. lemon peel, grated
1/2 c. lemon juice
1/3 c. cooking oil
2 tbsp. green onion (with tops), sliced
4 tsp. sugar
1 1/2 tsp. salt
1 tsp. mustard
1/8 tsp. pepper

Combine all ingredients and pour over meat in shallow baking dish. Cover. Let stand 3 hours at room temperature or overnight in refrigerator (turn several times).

Grill meat 17 to 20 minutes; turn and cook 17 to 20 minutes more for rare to medium-rare. Heat marinate and serve with roast, which is cut across grain into thin slices. Serves 6 to 8.