5 lb. chuck roast, about 2 1/2" thick
1/2 c. soy sauce
3 tbsp. wine vinegar
1/4 c. water
1 tbsp. sugar

In saucepan, simmer soy sauce, vinegar, water and sugar for 3 minutes. Let cool, then pour over chuck roast and marinate at least 4 hours. Drain and reserve liquid. Broil chuck 4 inches from hot firebed, about 15 minutes each side for rare or to doneness desired. Baste frequently with remaining marinade. Slice diagonally to serve. (I usually double the marinade mixture in order to have enough to completely cover the meat during the marinating process.)