3 lb. chuck roast
Meat tenderizer
1 tbsp. sugar
1/2 c. hot water
1/3 c. soy sauce
3 tbsp. wine vinegar

Dampen and sprinkle both sides of roast with tenderizer. Prick deeply on both sides with a fork. Place in a plastic bag. Mix together remaining ingredients. Pour over meat in bag, close, and refrigerate overnight or several hours. Turn bag occasionally.

One-half hour before grill is ready, remove meat from refrigerator. Over red hot coals, sear meat on both sides. Then elevate rack about 2 inches above coals and continue cooking until desired doneness. For medium rare, cook about 30 minutes.