4-5 lb. round chuck roast, 2 to 2 1/2 inch thick
1/2 c. salad oil
1/2 c. dry red wine
Juice of 1 lemon
1 tbsp. soy sauce
2 tbsp. Worcestershire sauce
1/4 tsp. dry mustard
2 cloves garlic, crushed

Prepare a marinade by combining the oil, wine, lemon juice, soy sauce, Worcestershire sauce, garlic, and mustard; mix well. Pour this mixture over the chuck roast. Cover and place in refrigerator for 12-24 hours. Turn several times.

Before placing the roast on the grill, remove from refrigerator to room temperature for about an hour. When coals are all ready, place roast on grill and cook slowly for 20-25 minutes per side. Serves 5-6.

Prepare the day before.